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Got the 6 briskets I ordered. They do look like prime to me and very nice quality. Lots of marbeling in the flat and a nice fat flat, just what we look for in a comp brisket, but they should be nice at $100 per brisket! I will say I have cooked CABs in comps and done just about as well as with...

I used a 10" bottomless ss cake pan purchased off Amazon and drilled the air holes in the sides. Works great, just like its big brothers, but I also used the silver and put regular vent dampers in the bottom section.

We were always able to get what we ordered, I was just a little concerned on what we were really getting if Aaron biught all the good stuff. Feel better after talking to them, but they could have just been feeding me the company line. I don't really think so, and if fact ordered 6 that will be...

That is what Creekstone told me this morning. He generally uses choice "natural" and not the prime premium that is for the competition line. They did say the article made it sound like he gets all of their briskets which isn't the case. They describe the natural line as "never ever" in regard to...

I also found this very interesting and sent Creekstone an email and asked if that was in fact correct, just what are the rest of us getting for $100 per brisket! Still waiting on an answer from them. If that is the case, I'll be switching to CABs from now on at about 40% the cost of a...

The compression latch is worth it as is the door. Best mods I have made. The handle does get hot so beware.

Welcome. Good to see another hometowner

I got mine off Amazon. Search "compression latch". Here is the latch I used as have others here. http://tvwbb.com/showthread.php?45886-Fixed-door-handle-replaced-with-compression-latch&highlight=compression+latch

Looks great, very much like the compression latches I used. Free much better than what I paid.

I might be interested if it was for a 22". I'll bet I can find one somewhere that will work. If I can, I'll post where. Would work good for me to not have lid off very long when I am doing a comp without help.

It is. KCBS judges have their own idea on what each meat should taste like and you run a big risk if you do anything a little bit differently. I know, we have tried and it didn't go over big with the judges even though everyone else that tasted said it was great. Example, we used a North...

Don't know that anyone would want to do at home what we do for comps. I don't when I'm cooking for myself or friends. Wet age for 50 days then freeze. Marinate, inject, rub, marinate more, foil with mop sauce, and sauce before turn in. Have to pump it up for that 30 second taste test.

Ordered. We'll see how it stands up to our comp brisket recipe.

Where do you order this stuff from?

You can also wad up foil into balls about softball size and put in the pan under the foil for the air space.

I use the Chefs Choice. Works fine, but my knife guy would tell you that a stone is the only true way to sharpen a knife. Mine always come out duller than when I started using a stone so that's why I use the sharpener. If I was any good with a stone I would use it.

First 3 could all be #1. All great, just all different. Not familiar with the others so can't say.

My suggestion is to pick the first one close to where you live. There are many other worries for your first one, and getting there with everything you need doesn't need to be one of your worries. Lots of good contests in your area. You'll see us at many of the ones mentioned already. If we are...

I use eye round.

Most of it I keep in our comp trailer, but the rest is in our furnace room on shelves. Get an unfinished wall cabinet unit. Pretty cheap and hides everything. You can finish it as you want.