I'm competing in a KCBS at the end of the month and have a few questions. I've done one a couple of years ago but this will be the first one I'm doing on my own (I think I'll have a helper to at least run in my turn-in boxes but for the most part I'll be on my own). So, one general question and a few random ones:
Just generally, I'm curious about tips / pointers for those of you who have competed on your own. I'm going to try and make up a fairly detailed schedule so that I can keep myself on track but any other pointers would be helpful.
Cookers: I have access to a pellet grill, a 18" smokey mountain, and a homemade UDS. I'm thinking of bringing all three so that I can have a dedicated smoker for each meat (the butt/brisket will be done by the time I do chicken so that'll open one up). Is that a good approach or should I try and cut out a smoker so that I have one less smoker to manage?
Chicken: lollipops or thighs?
Brisket: is it detrimental to not have burnt ends included in the box (presuming that they're of quality taste/appearance)? I know it 'officially' doesnt matter, but curious from a practical standpoint - do they tend to score higher?
Just generally, I'm curious about tips / pointers for those of you who have competed on your own. I'm going to try and make up a fairly detailed schedule so that I can keep myself on track but any other pointers would be helpful.
Cookers: I have access to a pellet grill, a 18" smokey mountain, and a homemade UDS. I'm thinking of bringing all three so that I can have a dedicated smoker for each meat (the butt/brisket will be done by the time I do chicken so that'll open one up). Is that a good approach or should I try and cut out a smoker so that I have one less smoker to manage?
Chicken: lollipops or thighs?
Brisket: is it detrimental to not have burnt ends included in the box (presuming that they're of quality taste/appearance)? I know it 'officially' doesnt matter, but curious from a practical standpoint - do they tend to score higher?
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