I do youth ministry and so this event is to introduce teenage guys to smoking meat. I’ll have them help with cutting packages open. Seasoning some. And the big one is making sure to keep the fire fed and stable. That’s the biggie as y’all know. We did alright last year but there was one time where the temps dropped to 175. Didn’t affect meat and kid woke up and saw it and got it back up to temp.
Should be fun.
I am doing the pork butts and babybacks and my buddy is doing the brisket.
We did this comp last year and got 16th in butts, 18 in ribs and 20 in brisket out of about 33 teams. Not bad but didn’t know what to expect at all.
Just bought meat this morning, it's on ice and getting ready for tomorrow.
I’ll be using my smoker “Old Smokey” as my kids have named it.
We will be using hickory and pecan for wood.
A friend is letting us use his camper for cat naps and to get warm for a bit. Will be 50 degrees at night, perfect for me but cool for some (in Louisiana).
I’ll add more pics as we go and put the food on here once it’s done.
Thanks for looking!
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