Well, i know it has been awhile since i have been awhile since i have been active, but i have been really busy. Work is crazy, have a new baby girl (she loves watching me smoke and grill) and just life in general. Anyways, let's cut to the chase.
The Comp Team I am a member of needs help from fellow Texas BBQ Comp cookers. We are in the Texas Panhandle (Amarillo). We don't travel farther than 2 hours from our home base. We get really inconsistent placing at Comps.
Our turn in product is always the same, but our placing is all over the board. We have never broken past 5th place in any category. We need some tips on what you other guys are doing (rub, cook technique, cook times, cooking temps, etc.), if you are comfortable doing so. Any help would be greatly appreciated, especially if our territories don't over lap. We usually are attending IBCA and the few LSBS Comps in our area.
Thanks in advance guys.
SoaFung (aka Bryan)
The Comp Team I am a member of needs help from fellow Texas BBQ Comp cookers. We are in the Texas Panhandle (Amarillo). We don't travel farther than 2 hours from our home base. We get really inconsistent placing at Comps.
Our turn in product is always the same, but our placing is all over the board. We have never broken past 5th place in any category. We need some tips on what you other guys are doing (rub, cook technique, cook times, cooking temps, etc.), if you are comfortable doing so. Any help would be greatly appreciated, especially if our territories don't over lap. We usually are attending IBCA and the few LSBS Comps in our area.
Thanks in advance guys.
SoaFung (aka Bryan)
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