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  1. A

    Second Competition

    I wanna be in some comps next time that do garnished boxes. But I'm in SCBA and they do nongarnished boxes. We aren't allowed to put anything other than meat in them
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    Second Competition

    Hey guys. So a few weeks ago, I asked for some feed back on my turn in boxes. I took what y'all said into account and did a little better this time. Got better scores and came home with 2nd place people's choice in pork butt. So here are my boxes. Let me know what y'all think about these ones.
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    Brisket and burnt ends Help

    I'm all about pork. I don't care too much for brisket but I have seen where some people cook the flat and point already separated
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    New Member...burnt ends

    Never heard of making them out of country style ribs. How'd they turn out??
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    First Big Event

    So the meats been done for a little bit. What do y'all think about bringing the smoker down to 150 and treating in like a warmer oven??
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    First Big Event

    Update: butts are off, waiting to be pulled / mac n cheese and beans are almost done/ chicken quarters and gettin a lot of heat to try and crisp up the skin. Hopefully people like it. A lot of time has gone into this
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    Can you use fresh wood?

    My dad always throws pieces of wood on the firebox when we're smoking. I always though it was weird but now I see the reason. I think that could probably help a good bit of people.
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    First Big Event

    Catering for an event tomorrow starting at 6:00. Smoking 8 butts, 40 pounds of chicken quarters,baked beans, and mac n cheese. There's gonna be red rice, coleslaw and an oyster roast as well. Any one have any tips on working for a big crowd??
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    First Competition

    It was really close that's why I'm pretty proud of what I did I have a couple more runs before my next comp so I'll definitely try to watch out for the fat and get a more even glaze. Thanks for the tips!
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    First Competition

    I didn't inject because I've never had a problem with the pork butt turning out dry but I guess it does help[ a lot with flavor. I've got 2 more weekends of smoking before my next comp so im gonna be trying a few different injections.
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    First Competition

    I brushed a little bit of its juice back on the mm and pulled pork. I'll try an actual glaze next time. and i also thought about sprinkling in some of the rub but i decided against it. Will definitely do that next time. Seeing your box also makes me think I didnt put enough pulled in there. I...
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    First Competition

    It was a no garnish comp. I kind of like SCBA right now because everything is. I figured the less for me to worry about, the better for my first few ones.
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    First Competition

    I just did my first ever BBQ competition in Hardeeville, SC this weekend. It was a lot of fun and I'm already signing up for another one on May 11. I ended up coming in 8th out of 9 teams. It was all really close because I was about 2 points away from 1st. Was wondering if y'all could tell me...
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