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That turn in box looks very similar to the way mine looks when I make pulled pork. Maybe judges don't like thicker pulls. Not really sure. I'd love to sit in when the judges are doing their thing just to see what they like and what they don't like.

The rule of thumb I've been using is 1.75 hours per pound. Then round up to the next whole number. For example, I just bought a butt today that is 4.29 pounds (for the weekend cook). 4.29 x 1.75 = 7.5075 So I figure it will take about 8 hours of cooking. Then I add a couple of hours for...

Looks really good. Just getting hungry looking at the pics.

Looks good. Also, I like the idea of the cream cheese and mozzarella. Last weekend I made a Bacon Explosion, and while it was good, all that meat was a little too overwhelming. I think next time, I'll try it with some cheese mixed into the sausage and see if that helps.

Those first images you posted are what most of the PP at the Comp looked like, especially that third pic. Mine looks much closer to your pic. I've never used a fork when pulling and have only done it by hand. And when I'm talking about the differences, I'm mainly referring to look and texture...

Another thought. Around what temp do y'all think is good for moisture? I've been pulling them off when the internal temp is around 190-195. Should I aim for around 200? When I pull them off, I usually let them rest anywhere from 30 minutes to a couple of hours in tin foil inside of a cooler with...

Just thinking about it, I would think if the meat were shredded more then the finishing sauce would cling to more of the meat, mainly because of more surface area. If the meat is chunkier, then obviously the finishing sauce is only on the outside of the meat meaning that the sauce is on less of...

Butts are very easy to do. No matter what you do, it's pretty hard to screw them up. Sometimes I've had the temps spike and the internal temp would creep up faster than I expected. But, every time it slowed down near the end and still took a while. I haven't had one yet that tasted bad or was...

Well, not sure if I'll end up liking it or not. It was hard to tell from the competition meats because you get such a small sample. But, it got me curious to try out different methods. I do think mine could stand to have a bit more finishing sauce mixed into it. Also, I'm going to try and shred...

I went to my first bbq competition this past weekend to check it out. I had thought about entering the competition, but decided it was best just to go see one first. Anyway, part of the competition was the People's Choice award which means the teams were handing out samples of their meat and...

Anyone seen this TV show? It's on the RFD TV channel. I know on Directv it's on channel 345. I just saw an episode today and liked it. It's all outdoor cooking. It's a low budget show, but it looks pretty interesting. It's hosted by this cowboy and his wife and he has the longest handlebar...

I kept wondering why it wouldn't let me use the name "Mike Freeman" on the board. Now I know why. :P At first I didn't like RO, but I think that was because I wasn't used to lump. Now that I'm used to it I love RO. And even though Comp K is definitely better than regular K, I think I still...

With only 5 briquettes, it takes me longer than 20 minutes to get up to temp. Also, I use water in my pan. But, once it gets up there, it's also very easy for me to maintain temps. Maybe because not as many briquettes are lit.

I just used lump for the first time in my WSM this past weekend. One was a quick smoke for salmon and the other was a long, slow one for brisket. I had no problems using lump at all. In fact, it seemed almost easier than using briquettes. I think the key is to get decent lump that you can pack...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Michael, You are going about this all wrong. You need 4 more therms so that the meat is completely surrounded by Mavericks. Only then can you...

Using the MM, I'll usually only light about five coals and then place them on top. With all vents open, it will take a little while to get up there. Around 200, I dial the vents back to about half and let it slowly get up to temp. I'd rather creep up to the temp than to blow past it and have to...

Update: It's about nine hours into the cook and now the older probe is reading 20 degrees hotter than the new probe. So, they've pretty much switched places. Which means that it's not a case of one probe reading higher than the other. It just means that you can have a 20-30 degree swing between...

I cooked some ribs this past weekend and I took a slab, cut it in half and foiled one and not the other. On the foil one, I put a little bit of honey and brown sugar with a little apple juice in the foil before putting the ribs on it. I actually, like the foiled ones just a bit better, but I...

I just bought another ET-73 and decided to use the new and old one in my smoke tonight. I'm currently doing an 11 lb packer brisket and I put each smoker probe attached to the grate on either side of the meat. I made sure the probes are still above the water pan and the WSM is not tilted. I'm...

I mainly used regular K, but the last two smokes, including one I'm doing right now, I've used lump and it seems to work great. The only thing is you have to lay the lump in there just right to pack it well, as opposed to just dumping briquettes in there. The manual is probably written for...