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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 03-25-2007, 07:56 PM   #1
bcis93
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Default Practice Cook (Pics)

Did a full practice cook in preperation for Benton Ky contest. Started preping meat Saturday morning. Fired up the smoker @ 6PM and put 2 briskets on @ 7 PM followed by 2 pork butts @ 8:30 PM. Sunday morning added 6 racks of Babys & 15 chicken thighs. Removed and prepared turn in boxes at 12:00, 12:30, 1:00, & 1:30. Chicken was moist & flavorfull, ribs were killer, butt was great, brisket was dry.... Tried a different approach & it didn't work as well as expected. Brisket is suppose to be my strong point but both were dry. Pulled both @ 180, wrapped & placed in cooler. Not sure where I went wrong? Think I will return to my old method used for 20 years for Benton then go back to the drawing board. Here are some pics
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Unread 03-25-2007, 08:26 PM   #2
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Looks great to me!
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Unread 03-26-2007, 12:38 AM   #3
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Looks absolutely great!
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Unread 03-26-2007, 01:44 AM   #4
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Very nice! Good luck in Benton!

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Unread 03-26-2007, 06:32 AM   #5
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Looking very nice!
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Unread 03-26-2007, 06:38 AM   #6
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looks great...good luck!
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Unread 03-26-2007, 07:13 AM   #7
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Looks great. Good Luck.
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Unread 03-26-2007, 11:40 AM   #8
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Those are awesome pics. Good luck.
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Unread 03-26-2007, 11:43 AM   #9
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Looks Great...Good Luck in Benton !!!
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Unread 03-26-2007, 11:52 AM   #10
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I'm with the rest of the guys, it looks great.
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Unread 03-26-2007, 12:29 PM   #11
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If my boxes look half that good, I'd be happy.
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Unread 03-26-2007, 12:34 PM   #12
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The pics themselves look dark so that may be coloring what I think. The brisket and the pork look dry. Did you dip them in the juices or spray with apple kuice to get a sheen?

Did you take the pics as soon as you completed each box? If you did all of the boxes and then took the pics it might affect the appearance.

I do like the brisket arrangement. Innovative.
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Unread 03-26-2007, 01:23 PM   #13
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[Moderator's Note:] I moved this to the Competition section. You might get even more feedback here.
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Unread 03-26-2007, 02:44 PM   #14
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[quote=Bigmista;369317]The pics themselves look dark so that may be coloring what I think. The brisket and the pork look dry. Did you dip them in the juices or spray with apple kuice to get a sheen?

I was thinking the same thing a little dark no sheen. But I looked at the grass in the background and thought maybe it just might be a cloudy day??
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Unread 03-26-2007, 09:34 PM   #15
bcis93
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Default Practice Cook

The pics were taken about 30 minutes after all of the boxes were finished. The brisket looks dry because it was dry. The driest I have ever produced. I used the 90 minutes per pound method and pulled @ 180 and placed in cooler for 4 hours. Maybe should have taken it to 190 then pulled. I usually pull it based on how easy the thermoter goes in. Thought I'd try something different.
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