Time for my second solo foray into bbq competitions. I had previously worked on another team in several competitions including the American Royal.
I entered the same contest last year. Pretty much the same teams as last year as well, 12 total. And I was right next to the guys who got shitfaced drunk last year for the whole weekend. One guy passed out in the port-a-potty. They didn't drink as much as last year, but they still managed to cook things in a similar fashion:
Yeah, they finished dead last, again.
Last year I had issues with air leaking into my firebox causing the smoker to run hot. I fixed the gaskets so I was able to maintain my temps better. The problem was getting the temps up in my fully loaded smoker. I started the brisket and pork at midnight, wrapped them at 6 am, and put on the ribs. I think all that meat stifled the flow of smoke through the smoker. I ended up having to finish some things on the small grill I brought. Not ideal. Sorry for the sideways pics.
Sausage:
Italian sausage from the same place my old team took first in at the American Royal. Turned out pretty good and finished 4th.
Chicken:
My weakest entry last year. I cooked chicken a couple of times to prepare for this year and bought a mini loaf pan to cook them in. I felt this was my best entry this year. Finished 4th.
Ribs:
Pretty good for me. Doneness was good and had a good flavor. Finished 5th.
Pork:
Pulled some and sauced it and didn't like the flavor, so I set that aside and pulled some more and just tossed it with some Sweet Baby Ray's. Added some chunks to complete the box. Thought it was a mediocre result for me. Finished 2nd. Go figure..
Brisket:
Having to rush it at the end overcooked the outside and made it dry. Taste was good, but very disappointing for what I consider my strongest meat. Finished 7th.
So my overall finish was third. Improvements from last year were time management, preparedness, and building my boxes closer to turn in. I think to improve in the future I will need more cooking space - either a larger smoker, or a second one. Just something to cook the brisket and pork on once they are wrapped.