Well that was pretty fun (I am hooked now) We just finished the Big Island BBQ State Championship Saturday. I had a lot of help from you guys and a couple friends from where I live (Thank you).
The product all turned out pretty dog gone good, gave a ton of samples out to get a feel of what the people thought of it all and the response was very good. I was even asked to cook for an event from a gal that tasted the ribs then walked away and came back a few min later telling me how good they were and wanted to know if I would cook for an event for her.
I will post some pictures when I can, not sure if we even got the cut Q view's but did get pics before I foiled the product.
My goal was to not end up at the bottom of the list and I ended up at 49th out of 64 teams overall (very happy with that for my first time). The teams came from all over the midwest. I even beat a known resturant that does this type of food for their living so I am happy with my results even though I didn't hit the top ten.
We had 2 smokers (both identical) and I cooked using hickory in one and oak in the other, interesting thing is that people are split about 50/50 on which wood flavor they liked. I gave everyone ribs cooked with oak and hickory. The biggest difference was the hickory was more reddish and the ribs cooked with oak were darker but both tasted very good.
Briskets Smoked with oak
Ribs Smoked with Hickory
Boston Butts Smoked with Hickory