You can pre-trim all your meats...just can't season or inject them. You can even pre-make your boxes then transfer them to your comp boxes. Have your gameplan handy and an accurate clock that you verify with the judges official one. Know your pit and how it cooks in different weather situations. Have an idea how you want to arrange the mets in your turn in boxes and ONLY put in the best meat...do not worry if your money muscle is mush...go with chunks and pulled. If your flat is poppin' and your cubed point is not...go with the slices. Be DAMN sure your chicken is cooked...and above all...RELAX...it ain't rocket science...
Sent from my DROID3 using Tapatalk 2
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, and BBQr's Delight.
We cook on MAK Grills, WSM's, & BPS Drums.