There are 2 KCBS contests in Arkansas this weekend -- I chose to do the one in Jonesboro instead of Bikes, Blues & BBQ in Fayetteville. It's been since Alamosa since I've cooked a KCBS event! But, I've done really well in the last 2 BCA contests I cooked in and I believe I'll try something new based on success with BCA. Last contest, I cooked my chicken half (dangerous, I only cooked one!) on the Jumbo Joe, using Kingsford Cherry, my SnS and mulberry pellets. I'm going to cook thighs the same way on Saturday.
Because it's closer to Memphis, I'm thinking that baby back ribs may do better than spares. Since I typically don't do well with ribs, I got nothing to lose with this choice.
Pork butt -- I've got a nice looking trimmed Smithfield, a heritage Berkshire that's been in the freezer and I'm thinking I'll buy a Tyson boneless from Walmart. I have a plan to do pork butt burnt ends by cubing the fat side to get rub all around. Smoke it fat side up until toasty and brown. Cut it off the main part of the butt, cube it up, more rub in a flat sheet pan and back to the cooker. Right before I box, I'll add sauce. Turn it in with money muscle slices and some loose "bacon" pulled pork.
I have one more Australian Waygu brisket all trimmed and ready. This is the pretty one of the two I got. Last 2 contests, I was 2nd in brisket with Walmart aged IBP half flats. I have a problem injecting a brisket that is marbled with fat to the max, so I may just salt it after inspection, then season my normal way.
That's my plan!
Because it's closer to Memphis, I'm thinking that baby back ribs may do better than spares. Since I typically don't do well with ribs, I got nothing to lose with this choice.
Pork butt -- I've got a nice looking trimmed Smithfield, a heritage Berkshire that's been in the freezer and I'm thinking I'll buy a Tyson boneless from Walmart. I have a plan to do pork butt burnt ends by cubing the fat side to get rub all around. Smoke it fat side up until toasty and brown. Cut it off the main part of the butt, cube it up, more rub in a flat sheet pan and back to the cooker. Right before I box, I'll add sauce. Turn it in with money muscle slices and some loose "bacon" pulled pork.
I have one more Australian Waygu brisket all trimmed and ready. This is the pretty one of the two I got. Last 2 contests, I was 2nd in brisket with Walmart aged IBP half flats. I have a problem injecting a brisket that is marbled with fat to the max, so I may just salt it after inspection, then season my normal way.
That's my plan!
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