My First Time in a Competition

Well our local Home Builder's Association is hosting a non-sanctioned cook-off. So I figured it was time to jump in and get some experience under my belt.
Friday night- Margaritas and cooks choice. I'm going to smoke some boudin for that, it's simple and taste really yummy.
Saturday- 12:00 Chicken halves
1:00 Ribs
2:00 Brisket

Dang, I'm too old to be nervous. I can usually do any of these meats decently, but cooking all 3 in a 24 hr. slot, all on the same pit. Whew! Man I've been studying and prepping for 2 weeks. I didn't realize how much effort this can require! Anyway, I'm finishing my rubs and checklist tonight, load everything up tomorrow and head out Friday morning. The weather is suppose to be good here in central TX.
I know first and foremost have fun, but any advice is appreciated.

Greg

I sure appreciate all the good advice.
That's exactly what I'm planning Jason. I like to ramp up my temps a little for ribs and a little more for chicken.
The time schedule is a must have tool.
First and foremost, have fun! It's a win win the way I see it. BBQ and beer and friends, heck yeah!!

Results

Hot Dog, that was exciting! Funny how all your prep and practice somewhat pays off, but you still miss some things. I think other than bringing the appropriate materials to cook with and the stuff to cook, the most valuable asset is the time line.

Brief version.
I put my briskets on at 11:00 pm giving myself plenty of time for a 2pm turn-in. Last 3 briskets I cooked took 10 hrs to probe tender. I'll be doggone if these suckers weren't ready at 7:30am. Had to cook 'em to 220 degrees internal, but they turned out great. Put 'em to rest and then held till turn-in. No issues, sliced perfect, I thought I had a shot.
I started my beans at 6:30 for a 11am turn in. Man about 10:50 I poured a cup and ran it to the table and turned in what I thought was a little too firm of a bean. But the flavor was dynomite!
Next up, ribs on at 7:30 for a 1pm turn-in. No surprises here. Done in 4.25 hrs. Held until 12:50, sliced them suckers and ran em to the table. I thought I had a chance!
Lastly. I put my brined, injected and seasoned chicken on at 8 for a noon turn in. Again, no surprises, the 4 lb. chicken was done about 11 and held. I decided to hold it in the smoker and this got the skin a TAD dark. I thought oh well, better luck next time. I did the turn in run anyway.

Now all set, time to drink some beer and collect all my trophies.

They placed up to 10th

Results:

Beans, 2nd place
Chicken, 3rd place and in the money (yeah)
Ribs, 8th place
Brisket, better luck next time, must of been 11th place



Overall I had a blast, the worst part was basically staying up all Friday night. This ole feller likes his sleep. I can definitely see these in my future. Now off to work on my brisket!!

Greg