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I've held brisket as long as 5 hours foil and towel wrapped in a cooler. Shoot to finish at 2 and it will be fine if it finishes a bit early, and it gives you some flexibility if it needs to cook longer.

I don't think they're as good as the ribs I get in cryo from my meat market, but I've had plenty of good luck with frozen boxed ribs. You sure can't beat the price.

I'm speaking for KCBS as well. A good looking box is a good looking box. We're not supposed to judge garnish, but if it makes your box look poor, it will bring down the score. The best advice I can give on boxes is that the presentation is supposed to make me want to devour your entry. The more...

I do a variation of what Tyson posted. I butterfly my roasts to roughly double the surface area.

I ate here again last night and had the brisket platter. It wasn't what I would call competition quality, but it was good for a restaurant. It had a very good flavor, but the texture was a bit mushy. Still, I had no complaints. This place keeps impressing me.

You can still foil, just don't cook them as long in the foil. Keep an eye on them, and a toothpick handy. Once that toothpick goes in with little to no resistance, you're good. Even though we don't like overcooked ribs, slightly overdone is better than underdone any day.

I understand what you're saying, but you understand how tricky something like that would be, right? First of all, doing so in the middle of a contest would be hard. Second, what's to stop the person from saying that they thought the sample was poor? There is no real objective way to prove they...

Yes. That's my thinking on it. Dude was all, "I am 99 percent sure that is Blues Hog." I just shook my head. I'm glad some people can be so sure about their convictions, I suppose. @J Hoke: If there were rules about sauce at this particular contest, the reps didn't let us in on them. I've been...

Beef can hold up to a lot of flavor, but I also like keeping it simple with salt and pepper. Instant coffee makes a very interesting addition. I've gotten rave reviews from salt, pepper, onion powder, granulated garlic and instant coffee.

Ty's Smokehouse. This is run by a friend of a friend. He's been a KCBS competitor for a long time and opened up this place about a year ago. I've had the ribs and pulled pork and both are excellent. My friends tell me to try the brisket which, if good, would be the only place in Memphis I could...

I make a homemade sauce for my brisket that is less sauce and more jus. I almost never do the same thing twice, but I always start with juices saved from the brisket, some ACV, worcestershire sauce, and some veggie stock. From there, I mess around with pepper and other spices until I feel like I...

I really like the look of your boxes, Ivan; particularly the brisket and pork. All 9s from me, brother.

After running through most charcoal, I always come back to big blue. Recently, though, I've started using the Walmart brand with surprisingly good results.

I judged a KCBS contest this past Saturday and we had a sauce category before the main entries came in. At my table, we judged only two sauces. One of them was either regular Blues Hog/Tennessee Red mix clone or was just a mixture of those two sauces. When judging was over and we talked amongst...

Ive used a lot of Pampered Chef stoneware in my WSM, glazed and unglazed. They will get very, very, very stained after use. The difference is that the glazed surfaces will clean right off, the unglazed are pretty much permanently stained. Not a big deal to me, but not something I would chance on...

I live right outside Memphis and have never been to MiM. I think most area residents feel that if you're not competing or judging, there is no reason to deal with all that traffic. That said, all my juding friends here have positive things to say about the event as an event. I judged The Jack...

I think Matt and Bill have you well covered, but FWIW, I always put my meat on right away. I've never waited for the smoker to come to temp first and I've never had any issues with off flavors or anything.

If you want a commercial rub, I cannot say enough good things about Smackers. It's local to Memphis but can be bought online (just Google Smackers BBQ). As for homemade rubs, I think the majority of rub recipes you find here will give you great results. Some things I've done to punch up basic...

There's also the option of doing backyard. Many contests offer "backyard" categories, so that's something to look into.

I suppose. I have cooked a lot of brisket and my experience with them is that they usually take at least an hour per pound. I thought this was an exceptionally fast cook given the relatively lower temps and the size. I wasn't displeased and the results were great. I'm not a foiler - in fact, I...