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Well we did our first competition as a pro team in Brooksville a couple of weeks ago. For some odd reason we had more fun at this one then when we did backyard a couple of times. And everything went wrong that could. Rained all day Friday, realized we didn't have as much rub for our chicken and ribs as we thought(3oz.), and was super windy on Saturday which made keeping an even temp on our small smokers nearly impossible. There were 18 pro teams and we came in 14th. We did 8th in ribs, 10th in chicken, 14th in brisket and 17th in pork. we have done very well in backyard division before in chicken and ribs, but have never done well with pork and brisket. Oddly they are the 2 we don't sauce. We have had teams in the past tell us judges don't like sauce on these 2. We also don't do very well on presentation on these 2 categories. We shred our pork and fill the box and put some bark on top. Brisket we try to find same size pieces and line them up as straight as possible. We know what the judges want is not always what your freinds like.  Sauce or dont sauce? Trim fat off brisket before putting in box? Chunks of pork instead of shredding completely?Any input would be greatly appreciated. Not looking for anyones winning secrets just alittle input. Our next competition is going to be in Bartow so if your there stop by and say hi. Were having fun and thats what really matters.

If theres BBQ were there!

The BBQ Groupies

p.s. We just ordered a gallon of Kevins rib rub,not gonna have that problem again!