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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 07-05-2007, 01:06 PM   #1
ZBQ
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Unhappy 1st Comp Jitters!!

The 1st Annual Ohio Open Barbecue Cook-Off ,July 13 & 14 will be my first comp.

Only 7 1/2 days left.

Man am I getting nervous!!

I am ok with my pork and ribs but I have yet to turn out a decent brisket.
Well, what I would call decent anyways. It has good flavor and is tender but it always seems to dry out.

I think I will be OK on the chicken but I still need to do a couple more runs to get it down.

The other thing that has me worried is the WSM that I will be cooking on acts a little different when you have it full of meat as opposed to just doing single meats. Not drastically different, but enough that I am worried about it. I cooks slower so I am worried about turn in times and having the meat ready by then. Wish I had more capacity. Oh well, I will have PLENTY of capacity when the new Spicewine gets here!!

Any sage advice from fellow WSM Brethren or Sisters?

Has anybody had any experience using the Piedmont Pan with water instead of foil? How about you sister Keri? Thinkng of trying it to see if it will be longer bettween refilling the water.
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Unread 07-05-2007, 01:09 PM   #2
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Just a quick question about your Brisket. What temp are you pulling it out of the cooker ? Brisket can be dry if it's undercooked. When you overcook brisket it tends to fall apart.
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Unread 07-05-2007, 01:20 PM   #3
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Quote:
Originally Posted by ZBQ View Post
Has anybody had any experience using the Piedmont Pan with water instead of foil?
Z, I use the Piedmont pan with foil and water (foil first, then water) and have had very good luck with it. I did about a 12 hour cook and added no water.
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Unread 07-05-2007, 01:22 PM   #4
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No advice on the WSM...just a little sympathy for the jitters ...I got em too ...first comp is on the 21st of july! in Odessa
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Unread 07-05-2007, 01:25 PM   #5
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Quote:
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No advice on the WSM...just a little sympathy for the jitters ...I got em too ...first comp is on the 21st of july! in Odessa
Ditto on the jitters...our first is July 13-14 also. Best of luck to you both!!!
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Unread 07-05-2007, 01:28 PM   #6
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Quote:
Originally Posted by Harbormaster View Post
Z, I use the Piedmont pan with foil and water (foil first, then water) and have had very good luck with it. I did about a 12 hour cook and added no water.
AWSOME!! So, just line it with foil and then pour in the water, right?

I have a turkey fryer that I am going to use to heat the water before pouring it in the water pan so it doesn't take long to come up to temp.
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
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[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Unread 07-05-2007, 01:32 PM   #7
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Quote:
Originally Posted by YankeeBBQ View Post
Just a quick question about your Brisket. What temp are you pulling it out of the cooker ? Brisket can be dry if it's undercooked. When you overcook brisket it tends to fall apart.
I am pulling it out when it gets to 185.

I am wondering if my temps might have something to do with it. A couple of times they temp got up in the 270-280 area. I read somewhere that if you have temps over 250 that you will "boil the fat" out of the brisket and it will be dry. Is this true?
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Unread 07-05-2007, 01:34 PM   #8
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Just back from my 1st contest (other than a backyard bbq contest) and it went great. Everyone was so helpful, and I felt I could ask just about anyone a question. It was a little intimidating at first being next to Chris and iQue, and across from Dirty Dick, as well as the Freestate Smokers. I got over that quickly though.

Just have fun, and enjoy the experience. I learned so much I cannot wait to get back out there again.

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Unread 07-05-2007, 01:39 PM   #9
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Guy's relax! It's just a bbq contest. It wasn't so long ago (2 years) that we went through the same thing. In your first contest, all you have to do is enjoy yourselves. The rest will fall into place. If you don't have fun, whats the sense in cooking a contest. If you have fun, I guaranty you will be hooked. As a new team, just concentrate on getting your product in on time, without being DQ'ed. After that, it's up to the judges and ya never know. Best of luck to you all.
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Unread 07-05-2007, 01:45 PM   #10
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Quote:
Originally Posted by ZBQ View Post
I am pulling it out when it gets to 185.

I am wondering if my temps might have something to do with it. A couple of times they temp got up in the 270-280 area. I read somewhere that if you have temps over 250 that you will "boil the fat" out of the brisket and it will be dry. Is this true?
I don't like to get my cooker over 260. If I were you I would cook your brisket till it hits 195 to 198. I don't think 185 is high enough. That's just my opinion though. When you stick a probe in to take the temp it should have very little resistance and the brisket should kind of wobble like jello.
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Unread 07-05-2007, 01:56 PM   #11
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Quote:
Originally Posted by Sawdustguy View Post
Guy's relax! It's just a bbq contest. It wasn't so long ago (2 years) that we went through the same thing. In your first contest, all you have to do is enjoy yourselves. The rest will fall into place. If you don't have fun, whats the sense in cooking a contest. If you have fun, I guaranty you will be hooked. As a new team, just concentrate on getting your product in on time, without being DQ'ed. After that, it's up to the judges and ya never know. Best of luck to you all.

My strategy exactly.....I'm just gonna have fun. I can sure get myself worked up sometimes....the old football player in me...ya know, hate to loose ...whew!
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Unread 07-05-2007, 02:16 PM   #12
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A while back I remember reading a thread from somone(sorry I can't remember who) at there first comp that was stressing when all of a sudden he looked around and said to himself " this is only BBQ for crying out loud...not brain surgery" and then he was able to just enjoy and do his thing. I try to remember that when I feel myself stressing out...It's helped alot!!
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Unread 07-05-2007, 02:22 PM   #13
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Have a good time and you are a winner. I always set a goal for myself "as in" get the meat turned in on time and let the chips fall where ever they want.
Good luck!
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Unread 07-05-2007, 02:53 PM   #14
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We'll be there... come by if you need any help or anything. It should be a lot of fun,and I hope the weather is good.
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Unread 07-05-2007, 03:21 PM   #15
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My first comp, we came in 50 out of 60. My second comp we came in 36 out of 36. It sucked loosing but we had a hell of a time getting there.

Have fun and ask questions.
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