Been competing in Pro comps for a few months now, having a great time. Thought id share some of my turn ins, and such from the most recent comp this weekend which was a Jack Daniels World Championship, and American Royal qualifier. Please feel free to follow me on Instagram and Facebook, my BBQ team name is "La Luna BBQ" both instagram and facebook are "@lalunabbq" (I have a twitter with the same tag, but don't use it at all really)
I didn't actually place in the top ranks, but I had a blast, made some great connections, and did get really good scores from the judges, just that the competition was so stiff even the great scores I got weren't enough. Anyway, im just doing it for fun, not for fame.
Here are my boxes:
Here is my competition set up. Pretty basic at this point, no fancy RV or anything, just a trailer with my smokers on it, and a 13x13 canopy for prep area.
Chicken cooking and box:
*I use a modified Yardbird rub, in which I add some chipotle peppers and some honey powder among other things. I also brine my chicken in Oakridge BBQ's "Game Changer" brine.
Pork cook and box:
*I use my own rub on the pork which has a strong salt and pepper base with some coffee and ancho chillies among other things. Even in comp I still do a 12-14 hour smoke on my buts, I know that most comp teams now do hot and fast methods, but for me the long cook is part of the fun of BBQ. I also inject my comp butts with Big Poppa Smokers Pork Prod.
Ribs cook and box:
*I use a 3-2-rest method (see my post: http://www.smokingmeatforums.com/t/262876/3-2-r-method-ribs-recipe-with-q-view) The rub I used in this comp is called "Porkstar" and made by a local BBQ supply store chain called the BBQ Pit Stop. These things were really tasty!
Brisket cook and box:
*My burnt ends turned out with a strong creosote flavor for some reason unbeknownst to me, as the flat was perfect and cooked separated. I use a rub that is basically a 50/50 mix of Traegers "Prime Rib Rub" and Big Poppa Smokers "Cash Cow" and also add in a bit of fresh Colombian coffee grounds. I do inject with Butcher BBQ Prime Brisket Injection. again, I still do a low slow smoke at 12-14 hours. I normally wrap in butcher paper, but I've been just doing an aluminum pan covered in foil with about the same results, mainly so I can have more of the juices to baste with in the box. My brisket is off the hook.
Hope you enjoyed!
I didn't actually place in the top ranks, but I had a blast, made some great connections, and did get really good scores from the judges, just that the competition was so stiff even the great scores I got weren't enough. Anyway, im just doing it for fun, not for fame.
Here are my boxes:
Here is my competition set up. Pretty basic at this point, no fancy RV or anything, just a trailer with my smokers on it, and a 13x13 canopy for prep area.
Chicken cooking and box:
*I use a modified Yardbird rub, in which I add some chipotle peppers and some honey powder among other things. I also brine my chicken in Oakridge BBQ's "Game Changer" brine.
Pork cook and box:
*I use my own rub on the pork which has a strong salt and pepper base with some coffee and ancho chillies among other things. Even in comp I still do a 12-14 hour smoke on my buts, I know that most comp teams now do hot and fast methods, but for me the long cook is part of the fun of BBQ. I also inject my comp butts with Big Poppa Smokers Pork Prod.
Ribs cook and box:
*I use a 3-2-rest method (see my post: http://www.smokingmeatforums.com/t/262876/3-2-r-method-ribs-recipe-with-q-view) The rub I used in this comp is called "Porkstar" and made by a local BBQ supply store chain called the BBQ Pit Stop. These things were really tasty!
Brisket cook and box:
*My burnt ends turned out with a strong creosote flavor for some reason unbeknownst to me, as the flat was perfect and cooked separated. I use a rub that is basically a 50/50 mix of Traegers "Prime Rib Rub" and Big Poppa Smokers "Cash Cow" and also add in a bit of fresh Colombian coffee grounds. I do inject with Butcher BBQ Prime Brisket Injection. again, I still do a low slow smoke at 12-14 hours. I normally wrap in butcher paper, but I've been just doing an aluminum pan covered in foil with about the same results, mainly so I can have more of the juices to baste with in the box. My brisket is off the hook.
Hope you enjoyed!