Hoosier1960
Full Fledged Farker
I am doing my first competition in a couple of weeks. It is a backyard type competition.The categories are pork for pulled pork, ribs, and chicken. At first they said whole chicken but then they clarified it can be any part of a chicken or whole. The competitor provides the meat for this portion. There will also be a People's Choice where they will provide 3 racks of ribs. I have a UDS and a 22 1/2" Weber kettle and an 18" Weber kettle. If I get the parts in time I would also have a 22 1/2" Weber Performer. Setup starts at 7 that morning and turn in at 5. I plan on doing HnF in the UDS for the pork butts. Any suggestions on the rest of the items and what I should cook them on? I do have 2 racks in my UDS and a Weber lid. Thanks for any help!
