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Unread 07-28-2013, 01:50 PM   #1
bassandbeer
Knows what a fatty is.

 
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Join Date: 05-17-12
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Default Our second amateur comp

Just a couple questions before our comp in a couple weeks.

1. Marinating and pre-seasoning are allowed. Would you suggest doing this, since it is legal in the amateur? We are cooking brisket and ribs. I'm good on the ribs, but we only have about 9 hours to cook and turn in the brisket. Will marinating help w/ tenderness for a short brisket cook?

2. We're using 2 horizontal smokers. Does a water pan right at the opening from the firebox to the cook chamber do anything?

Just looking for the best options for our comp. Took DAL on ribs last time, but we were cooking on a vertical, homemade smoker (converted a file cabinet), and temp control was a huge issue.

Thanks in advance.

Mark
The Meat Rubbers BBQ
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