Well, I just recently finished my second competition here in Texas with my new 150 gallon rig. Didn't go quite as I had hoped, but I made several key errors in my process that led to my lackluster performance. #1 error, changed my rubs on my brisket and ribs prior to the comp, without using or experimenting at all. I had been recommended a commercial rub by a family friend and ordered some of Bad Byrons Butt Rub, received it the Tuesday before this past weekends comp and never had a chance to try it out. So I went into the weekend without knowing the amount of rub to apply to my meat. In the end, I had opted to put less than more and although the ribs and brisket both had a good smokey, beef and pork flavor, neither had enough kick for the judges to be impressed. Second error was on the ribs, I overcooked them a bit. Great 3-2-1 fall off the bone ribs, but I had pulled them from the foil at 1 1/2 hours instead of 2 hours to get that bite mark rib you need in comps. They were delicious, but were probably too tender for what the judges were looking for, close, but still too tender. I did walk with an 8th in chicken, and it was the category that I was disappointed in the most. I knew the ribs were slightly overcooked for comp, but was hoping that if they held together good enough to get tasted, they had a chance to place. The brisket was tender, but held together when you held a slice up in the middle. I felt good about it as well. Great smoke ring and good beef flavor. The comp was a benefit for the local Masonic Lodge Scholarship fund here in Beaumont, Texas. Other events Friday night included open (cooks choice), dessert and margarita contests, I did not enter into any of those events. There were a total of 17 teams entered, with quite a few big names out of Louisiana and Houston. Below are pics of my turn ins. Rib pic is not a great shot.
