We got skunked!!
Nothing better than about 20th, of 30 teams, for all categories.
I thought our chicken was as good as at Kings Mountain, our pork butt was absolutely awesome, ribs were good--not best ever, and brisket was disappointing.
It was an interesting event--well run, nice place. But a truly eclectic collection of cookers. I doubt there were more than 2 or 3 WSM's (besides our 3) at the cookoff.
Some, I suspect, were bending KCBS rules. electric themostats controlling fans, dampers, etc. There were commercial sized Old Hickory smokers, Klose, lang, locally-produced brands, and even a couple 55 gallon drums inserted between the top and bottom of weber kettle parts to make super-sized smokers.
will send more details laeter--but suffice to say our results were disappointing but not discouraging. Even more determined to find the right combination.
Two notes--wood and lump charcoal were the predominat source of heat for competitors--saw very little Kingsford style.
Tasted several samples--including some that won ribbons. Was very very sweet. pork was shredded, sauced and took 5th place. I was surprised again.
Still living and learning in Chicago
Dale