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Jeff- I would expect my meat prices to be higher than that, I am usually able to get all of my meats for about $150. Also I am fortunate that I had a camper and most of the supplies(tables, canopies etc.) before I got into competitions so I didn't have those expenses. I can get Prime briskets...

I finally got the weber hanging rack for my 22's last night. I had to try it out today with a rack of ribs but I'm just cooking right over the coals.

If I put any extra seasoning on them I will typically just use whatever commercial bbq rub I have handy at the time, Kosmo's, Head Country and Zero to Hero all seemed to work pretty well. I would stay closer to 2 hours than 3. These make great left overs for breakfast as well.

I would suggest separating the flat and the point and cooking the flat on the upper shelf rather than just cutting it in half. Butcher BBQ has a good You Tube video on separating out a brisket if you have never done so before.

I was listening to The BBQ Central show and they were discussing the cost of doing a competition. Most of the answers given were between $1500 and $2000. I started figuring up my costs and I was only around $500 and $600 depending on the entry fee for a KCBS competition. I understand that...

Bob is right there are many different ways you can do your competition ribs but I'd say the highest percentage of people, especially around Kansas, are going to be turning in a St. Louis style rib that has been glazed with a sweet BBQ sauce.

I've never done that many but I did 8 this weekend. I usually go at 275 for 3 or 4 hrs depending on how many I'm cooking and the sizes.

In my limited experience once there is a hole its only going to get worse. I don't secure the skin when I wrap them up and it seems like there is always one or 2 (I usually try to cook 12 at a time) that will have a small rip in the skin. I consider those my samples to try out and the rest...

Thanks for the tips. While it may not matter for appearance scoring it has just been bugging me and if a couple of small tweeks in the process with help then I'm all for trying them out.

I typically trim almost all of the outer surface fat off, including the fat cap. Since I started buying the primes from Cosco the marbling in the meat seems to be enough fat.

I have not been spritzing. Usually I take the brisket out of the fridge when I am starting the smoker and season/inject it at that point also. I take about an hour from lighting the chimney till the smoker temp has evened out.

On my last couple of practice cooks and a competition last week I have not been able to get a smoke ring on my briskets. I am cooking it on my 22 WSM at 275 with sand in the water bowl and a foil pain filled with water on the lower grate. I have been using 8 chunks of hickory and apple(4 of...