The move to low and slow...

In Sauk Rapids this last week we traveled back in time 4 years and revisited the low and slow. Our 1st brisket turned out awesome, the second even better with our team taking first place honors at the contest. It was nice to have the time during the late hours of the morning to wait and letting the briskets mature without the risk of dried out meat that always comes with the narrow time margins of the hot and the fast technique... Our Pork was a flop, getting 18th out of a field of 21, for different reasons. I suspect the the injection we have been using clashed with the sauce that we made up that morning. We will be working on a new flavor profile that will be less hot, with less acid - a smoother and more gentle flavor. The 12 Ribs were marked down probably because we put too many in the box instead of the 6 we usually concentrate on. There must have been those that were tougher and shouldn't have gotten in. Chicken shined again and will not be changed. Next contest 7/17!