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  1. hdflame

    Entering my first local competition...advice needed.

    Thanks! Only the bottom of the meat is not getting smoke, so it gets plenty.  I tried to keep my cook temps between 225* - 250* The cook took about 12 hours, but don't go by time, only internal temp.  I took the IT to about 205*.  Let them rest for about an hour before pulling.  If you pull...
  2. hdflame

    Entering my first local competition...advice needed.

    I saw Myron Mixon talk about using alum pans on a TV show or YouTube video.  He said he did it to keep his grill clean.  Another benefit is keeping the drippings to mix back into the BBQ after it's pulled.  The butt cooks in it's own juice throughout the cook.  After about 4 hours of smoke, I...
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  4. hdflame

    My New BBQ Chop Box with Pics

    Here ya go!
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  7. hdflame

    Entering my first local competition...advice needed.

    I won 1st place in my first competition! I cut cross hatches in the fat caps so they render down.  It also lets the rub get down into the meat. Applying some rub. 13 butts loaded and ready to go.  Cooking with all wild cherry wood. Biscuits cooked perfect on the smoker wrapped in...
  8. Entering my first local competition...advice needed.

    Entering my first local competition...advice needed.

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