Ready to Compete? Fire up your Best Brisket!
EVENT OVERVIEW:
Start Time Friday Oct. 10th at 6PM ( Check in and Pit Set Up)
Meat Inspection at 8 PM. Cooking begins at 9 PM Sharp (NO EARLY FIRES!)
Turn-In time is Saturday Oct. 11th at 12 PM!
WINNERS ANNOUNCED: 2PM
MEAT RULES:
Brisket Only- Whole Packer Brisket (minimum 10 LBS. before Trimming).
Must be Raw at time of Inspection- No Pre-Marinated- Pre-Cooked, or Pre-Smoked Meat.
You can Trim, Inject, Season, or Rub after inspection, Not Before.
COOKING RULES:
Wood, Charcoal, or Pekket Smokers Only. No Propane or Electric Cookers Allowed.
Low and Slow Only. Max Temp: 275°F (Spot Checks Allowed)
Must Cook On Site- No Bringing Pre-Cooked Meat from Home.
Each Team is allowed 2 Cooks Max. Rotating Shifts is allowed but no subbing out.
Fires Must be Attended at All Ties. If you Sleep, your Brisket might Sleep with the Judges!
TURN-IN RULES:
Turn-In container will be provided (Styrofoam Clamshell)
Slices Only. Flat and Point Optional but Recommended for Scoring Variety
Just Brisket in the Box. No Sauce
Late Turn -In or Marked Boxes: Automatic Disqualification
JUDGING CRITERIA (SCORED 1-10):
Appearance. Tenderness. Flavor. Smoke Ring/Bark. Overall Impression
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