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That's funny and sad at the same time Russ. I noticed a few judging "missteps" during the PM show. One was John M. (narrator/producer) telling people that you are scored up for having a nice smoke ring. That's not what the judges instructions are. Personal preference may play a hand in this but...

For ribs I've added about a half hour to my pre-foil cooking time and reduced my foil time by about 15 minutes. Something like, 2.5/45 min/10 min @ 275 *I primarily cook babybacks

One of the things I've always admired about you Harry is your willingness to put most of what you do in a comp right out there in the open for the spectators and even some of your competitors to view. You carry on almost like your giving a class. I had heard this about you but had the chance to...

I've been doing the same type of experiment on my brisket. Not quite where I want it to be, but close!

... but if you were to change up for say, a larger or insulated type cooker, what type would you choose, and why? Just curious. Thanks Harry!

I've always wanted to, but have yet to try to make a batch of Chinese spare ribs or a teriyaki style rib. I'm looking for something that is pleasing for folks who don't like a bunch of heat, but that is adaptable enough I can add some (asian inspired) heat if I wanted. Any suggestions would be...

As you may well be aware the PM show got a lot of competitors switching over to Wagyu or Prime briskets. I'm still on the fence about the whole matter. What are your thoughts or preferences when it comes to comp briskets? Thanks!

Your opinion please. Thanks for giving us a chance to pick your brain Harry! Regards, Rick (one of your neighbors at the Royal)

Sounds like one of my cooks! Once I get that sucker fired up I'll cook whatever is available. Makin' up some goods eats there Rob. You're guests will be pleased! Pics are nice but not required. Enjoy it brother!

Gary H ... don't let Pitmasters turn you off from trying out a comp. Especially backyard or "non-sanctioned" type cookoffs. Those are fun to do and they're usually more open to creativity. Not to mention a whole lot cheaper. Not sure what most non-competitors on here impressions are of the...

Your initial idea will work great Brady. Warm em up in foil at med low to med. Then when they get almost ready to remove, open the foil to let the bark tighten up a little. Glaze on the grill (leave em on the foil make to cleanup a snap) or serve your sauce on the side. They'll be great! Just...

Man, all the women in my life have been asking for meatloaves since like ... Dec! I show em this and they'll bust my head! Lookin good Justin!

Not yet Bob. I've kind of backed off the big rush to start trying Wagyu. The season is fast approaching and to start experimenting now seems a little silly. I did talk to one of the owners at Paradise and she was more than helpful. She knew how many they had, the weights, when the next batch was...

It just sounded funny to me. Like I'm not supposed to try and please the judges. I thought that's what I'm there for? With that said, I DO understand what you're saying. Thing is, it really is less standardized than the way it comes across on TV. Even when it comes to regions. What the judges...

So you're saying I shouldn't be trying to please the judges when I'm cooking in a comp?

My favorite in the StL area. Good food with a tasty sauce selection, homemade sides including fresh cut sweet potato fries, and Mike and his crew are great hosts. All set in a laid back, bluesy atmosphere. Highly recommended! Pappy's Smokehouse 3106 Olive Street St Louis, MO 63103 (314) 535-4340

Okaaaay ..... now I'm confused. Is Paul Housman the same individual as paul h? If so, what's up with the new membership? Was it due to the VW website changes? Sure hate to see you lose all of those cool Karma points. Not that they mean anything, but still. I'll let you know our schedule once...

Dang paul, you won't even give your guests the Blues Hog? That's just wrong. Just jerkin' your chain pal! We gonna see you this year? I have some So. Indiana/Kentucky comps I'm looking at.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think that's quite likely </div></BLOCKQUOTE> Yeah, that's what I'm afraid of!

No, Ryan. Cook the whole brisket till it's done to your liking in the flat. Seperate the point from the flat, wrap the flat and rest it. Put the whole hunk of point back on the cooker. After 2 more hours of cooking the point, remove, cube, sauce and back on the cooker for another hour. In other...