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Maybe serve it with a red wine demi-glace sauce with a glass of red wine??

Sorry Jim that you did not like the event. It was a first year event and they have a few kinks to work out. The BBQ vendors were competing against each other for best ribs, chicken, pork and brisket and overall best in a people's choice but there was no sampling so it was a strange format...

Ok. That looks like a fun way to cook chicken. Where did you get those swords...er skewers???

Thanks for all the good replies everyone

I did Pork Shots.

One pic says it all.....Good job!

I saw a recipe for Pork Shots a few days ago and I thought what a perfect app to bring to a Super Bowl party. The recipe I saw called for sliced Kielbasa sausage wrapped in bacon filled with a cheese mixture then topped with brown sugar. I don't care much for sweet meat so I did a variation...

First I would ask how do you measure your cooking temperature, by dome gauge or at the grate? The difference can be as much as 25 - 50 degrees. When I compete in KCBS comps, I cook my ribs at 250 for 5 - 5 1/2 hours without foil. They may come out darker than if you foiled them, but the...

Whatever you decide to use; rental van, trailer etc. You should get the internal dimensions then use masking tape to mark these dimensions on your garage floor then place what you plan to bring to your comp in it. This will enable you to visualize how best to load your equipment and see if you...

Here's the finish. Flavor and smoke are delicious but the flat came out a little dry. Thanks for viewing

At 5:00pm, Checked temp in several places in the flat with ave temp about 197 and probed tender so I pulled it and separated the point added more rub and put that back on smoker to render a little bit more. Waited for the flat to cool a little bit before placing in Cambro. Here it is off...

Decided to wrap at 160 to speed things up a bit. Here it is after 10 1/2 hours of cooking. Point temped at 165 / Flat at 160 Placed it in a foil pan and added about 2 cups of left over injection Now Ill probe in one hour and every 30 min after that till tender.

Brisket IT is currently 152 and temps holding around 255. Next Pic will be at IT of 165.

Quick update.....Fighting higher than wanted temps between 265-270 cant seem to get to my target temp of 250. I think I added to much wood at the start which may have ignited more coals sooner.

Got up at 4:30am to get this party started. Here are the rub ingredients. Rubbed and waiting for the smoker Kingsford Comp lit added to a full ring of Royal Oak Lump unlit. Apple and Cherry wood chunks. Brisket on at 5:19am Seems that I missed a part applying the rub. Smoker getting...

The plan is for a 12 + hour cook at 250. Getting ready for injection Injected while brisket wrapped in plastic wrap Now in the fridge untill tomorrow

Its more like a Worcestershire sauce consistency.

Thought i would cook a brisket on my day off tomorrow. The plan is to start it at 6am then foil at 165. i plan to post frequent updates with photos for most of the cook. Here is the brisket in cryovac. 16.8 lbs Here it is before trimming. Here it is after trimming. I estimate about 2...

Not to dis the cook (looks fantastic), but the times and temps caught my eye. At 225 cooking temp it only took 2 hours to get an internal temp of 150, but it took 4 hours wrapped in foil to raise the internal temp just 55 more degrees??? I understand there is a temp stall, but usually that is...

I just double checked the scores....that is interesting that both scored the same; 169.68 at two different tables. I did not notice that.