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I did our first competition of 2011. I placed 6th in Brisket and 4th in the Open category. There where some very good teams there. The 22 1/2" WSM did its part big time. Texas Gulf Coast Barbecue Cookers Association

Yes the WSM's are serious competition cookers. I have trophies to prove it. My biggest complaint about them is loading them up for the ride to and from the contest.

I have the Guru jackets in both sizes. The jackets make a good wind break and help with rain. The improved fuel economy is a big plus. The only real drawback is how dirty your WSM can get using them.

I second the Blue's Hog sauces. Bass Pro Shops carries Plowboy's rubs.

You could also start the ribs first and then add the tenderloin later in the cook.

I always brine and spatchcock the bird. I do remove the keel bone for competition but not for home. I like to apply my rub under the skin and for home I baste with olive oil and lemon juice. I prefer to cook at 275-325 but cooking at 225 is pretty darn good.

When doing a brisket or butt I usually use 3 fist size chunks of wood. One burried in charcoal, two on top. Remember that the different types of woods give different tast.

I'm a kid in the candy store at RD. It really helped me out on priceing since I just started catering last year.

I've tried it both ways and prefer to lay them flat. I will use a rack if I need to cook ribs in quantity. I only mop my ribs in competition.

The color of the ribs is just a perfectionist thing. I like the NanoQ. I bought it for cooking ribs so temp control is all I needed,already have a Procom4. It is simple to use and works great. I have a 4cfm fan and a 10cfm fan. The 10cfm is the better deal.

I've been working on my ribs again on the WSM. This experiment was on the 18.5" with my guru NanoQ and Kingsford briquette. I used Plowboy's Yardbird for a rub. Set WSM up at 225 with apple wood. Let rub soak in for 1 hour before putting on pit. Cooked for 3 hours then wrapped in foil for 90...

The only drawback I have found when using the jacket is the WSM gets dirtier. Cleans up easy though.

"Santa" brought me a couple too! I used them to make some super stuffed fatty's.Definately worked as advertised.

Looks very good, congrats. I have a Guru Procom 4 too. I use an electric knife now to slice brisket but a good granton slicer works just as good.

Mike what is favorite flavor of TPJ? Pineapple-Habenero is mine.

I have tried the Trigg method on ribs a couple of times now (Rubbed with doctored Texas bbq rub original, 3 hours on pit, 90 minutes in foil with brown sugar, honey & squeeze bottle parkay, and then hour or so till done. Glazed with Texas Pepper Jelly & honey). The ribs have nice color and...

Blue's Hog Original sauce. Texas BBQ Rub Original rub.

Both sizes have their purpose. I still use my 18 1/2" WSM more often.

Remember that bbq is done when it is ready, which will not always be in the same time. The actual temperature you cook at isn't that important. You DO want to maintain a steady temp though.

I 2nd the Dial-O-Matic. It's great for injecting a preset amount with each pull.