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I've never done a comp brisket. Hoping to learn some techniques on this site. When I'm cooking for me, I really like to keep it simple with a salt and pepper rub. Lots of pepper. For more flavors you can add a couple tablespoons of onion powder, garlic powder and some Cayenne. Or not. Just...

Al, what meats did you cook on the OTG? Use the offset baskets or just piled your wood and charcoal on one side?

I am not much of a chicken smoker and that is my main question/problem with this whole thing. With gas money, meats, and equipment, a competition is already expensive enough without me buying another WSM just to cook chicken on. I can buy another WSM if it boils down to it though. What...

Sorry if this has been covered in another thread, I didn't find anything from the search function, if anybody has another thread, link to it please. My question is: I'm sure this is is possible and someone has done it, but is it possible to cook the three different standard meats at an IBCA...

My name is Max and I am starting to get into competition BBQ. I am a fan of the Weber Smokey Mountain smokers, so this seems like a great place for me. I am also a big fan of Harry Soo, like many others on this site. My favorites meats to smoke are: 1) Brisket... ... ... ... 2) Beef Ribs 3)...