My son Ryan (Knucklehed) took GC in a Whitefish MT BBQ comp last weekend.
We used the Cajun Bandit Mod for Brisket and butts. We cooked a brisket and butt on lower rack and the same on the upper for about 11-12hrs and they came out perfect.
we used Butchers beef injection along with Smoky Okie's Deep beef flavor
http://usbbqsupply.com/home/index.php?m ... cts_id=159
then seasoned with Plow Boys Bovine Bold, then glazed with blues hog.
for the butt we injected with Smoky Okie's Pure poke power and seasoned with squirrel (my sons seasoning) and blues hog original mixed with there Tennessee red.
we did the ribs and chicken on the rib-o-lator.
we used squirrel on the chicken and blues hog original mixed with there Tennessee red.
time got away from us so by the time we got the chicken ready to cook we only had about 35min before turn in, so we cranked up the kettle to 500 temp and put it on the rol and it was done in 30. the skin had a golden color and it was as bite through as you would ever want. we glazed with blues hog original mixed with there Tennessee red.
we seasoned the ribs with the grillmore sweet rub and glazed with blues hog.
1st in brisket
2nd in pork
2nd in chiks
4th in ribs.
it was a good day.
Brisket Turn in box
Pork Turn in Box
chick turn in Box
rib turn in box