smokeyw
is Blowin Smoke!
Did a little practice yesterday for an up and coming competition. These smokers are brand new and are part of a new line of smokers from BQ Grills in Elm City NC. I am really liking cooking on them.
Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
What body will you be competing in? In some of the comps I do, cropping the brisket ends is prohibited, bs IMO, but it's a rule. Nice looking brisket though.
Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?