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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-18-2013, 08:18 AM   #16
MikeJ65
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I just use wide plastic wrap, about 4 layers, put it in a hotel pan with a liner. I have a commercial fridge, so space for the hotel pans is not an issue. Do the same with butts and ribs, then just slide all the pans in the Cambro with an ice pan and I'm ready to head out.
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Unread 04-18-2013, 08:43 AM   #17
JerryA
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I do more trimming to briskets than I do to my pork butts, so now I just trim butts at the comp. Briskets I'll put into foodsaver vacuum bags.

When I was trimming butts at home, they also went into the vacuum bags. But I would run into problems where the butts were so big that it made it real hard to get all the air out.

One day I'll get a 15" sealer so my life can get easier!
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