First few practice runs on KCBS BBQ

[Fullbore BBQ]

First off any critiques or advice any of you have to give i'm all ears, I'm very new to this and hope to compete in the 2017 season at a few cooks to get my feet wet. So here is a few of my practice attempts at KCBS style bbq, chicken i'm still working on uniformity to get a good end result. If i started cooking 10-12 pcs i think i could put together a respectable looking box...

2nd attempt at chicken, didn't take pictures of the first one, and first turn in box build



3rd attempt (quick run on a sunday afternoon)

4th run of chicken


Got burned out on praticing chicken so moved on to brisket
1st attempt at brisket



Currently im in the process of getting 2 more 22WSMs rigged up and ready for 2017 i have one now and going to practice chicken on a kettle, if i cant get the results im looking for im thinking of going with a 18wsm for chicken. All of my WSM have bbq gurus. Thanks again everyone

[Fullbore BBQ]

well after the last few snow storms I still try to get some practice in still not the results i'm looking for but i do learn something new every time.... 2nd attempt at brisket just a simple USDA choice grade about 14#. i really wish i wouldn't of squared up the ends. lesson learned a little more trimming it should be top notch

[Fullbore BBQ]

Still at it this is my first pork box practice, I learn more and more each time I cook, still along ways to go...

[JEBIV]

perfection is merely a goal excellence is achievable keep diggin' looking good

[mhiszem]

Wow! That food looks amazing!


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[kettlebb]

I think it looks great.


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[HoosierKettle]

Really in the mood for some BBQ right now for some reason.


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[Travis]

I'd eat the whole fucking box.


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[greenweb]

Looking great! I could go for some of that brisket right now.

[RSHU]

Picture perfect bro! I think you're gonna do well.

[WNC]

It all looks great to me!
Love that pork box, that definitely looks like winner to me


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[Harbormaster]

You are doing a fantastic job with your garnish.
When I competed, I got away from using parsley with my chicken and went to rolled lettuce. The parsley can impart flavor to the chicken. (Yeah, those are perfectly cooked breasts sliced into 5 pieces each. That entry scored a 2 in appearance from one judge. The comp organizer and the KCBS reps were embarrassed by that score and apologized profusely.)



I trimmed my brisket flat to the width of the box before rubbing and cooking so I had slices that fit perfectly.
Maybe try this layout for your brisket. Worked well for me. (This was a pic from my first comp, and that was a 5th place turn in.)

[SmokenJoe]

Sorry, I don't know anything about comp cooking.   But, I do know great looking BBQ, and this is really great looking BBQ.   Congrat's, if comp cooking is what you want, then ask some of the other comp guys in the club.   @swamprb is one, and many others I can't recall all of the names

SJ

[Fullbore BBQ]

@Harbormaster yes I'm getting away from  parsley for various reasons, strictly green leaf lettuce and kale for me. I need to get out and practice more I have only practice cooked each protein on it's own. Never done a full 4 meat cook yet. I'm really planning on trying a comp this year if I feel I'm ready

[swamprb]

@Fullbore BBQ

Your Pork box looks fantastic!

Remember its a garnish and sauce contest, so don't glop on a shit ton of sauce and show off those putting greens!

A full box stays warmer longer, so fill them up if you have the quality.

Short Brisket slices scream to me at first glance the ends were like overcooked and shredded. Trim your flats to the size of your box and trim the point to maximize as much fatty beef to chunk out.

Take a CBJ Class if you have not done so, You need that head start to see what Judges are taught.

Check out some of the Turn In Box groups on Facebook for ideas and post your pics for feedback and be prepared to adjust and take the criticism.



Left Hand Smoke Pacific Northwest BBQ Association 2010 Team of the Year

KCBS CBJ & PNWBA CBJ