golfpro2301
Smoking Fanatic
Yeah. The only events that I have competed in that does garnishment is KCBS. One thing I learned at Myron's school is use meat on the bottom. I will put a good layer of pulled pork on bottom and then build my box on top. This does two things. you wont have puddle of sauce on the bottom as the meat will absorb it. Also, your meat is no higher in the box giving you more area. I do this on ribs as well. I put 8 bones on the their side in the bottom and then shingle 8 ribs on top. This makes the ribs sit level with the top of the box and allows me to cover the whole area without seeing bottom. On chicken I do thighs mostly but I will add a lot of pulled chicken on the bottom so the thighs sit high in the box giving me more room for 9 thighs in FBA comps. One thing I have started doing is building a box every time I fire up the smoker. Doesnt matter what meat. i will do it with tri tip, fatty, burgers. etc. You will start to get creative and know how much you can fit in each box. I buy clamb shells from a grocery wholesale here in Jacksonville