Was in what i would call my first competitions. Actually was in the same one last year, but had ZERO knowledge of what i was doing and was pretty much just out there for support. Over the last 12 months i have dedicated myself to learning how to actually smoke a good brisket. Well along with that comes alot of other information, so i had ALLOT of input on how the boxes came out (except the ribs, i left that up to one of the other guys).
Brisket was smoked on my 18.5 WSM, Ribs on a BGE, Pork BGE. The Pork butt was cooked by a teammate that REALLY relied too much on a time schedule and we BARELY got it done by turn-in time. The last hour was cooked close to 400* to get it up to IT. The pulled part was the MOST i could get out of it (undercooked in places)
Here are the boxes, any comments and criticisms welcome.