The Texas BBQ Forum

The last post about brisket got me to thinking maybe we can have a thread to compare turn in boxes with each other? I am just a rookie and could use some help and I'm sure i'm not the only one. Here are a few of my turn ins, anybody else care to share? The first box is rib turn in at Septemberfest in Cranfills Gap last year - 5th out of 17, Second box is Chicken from Septemberfest - 4th out of 17, Third is rib turn in at Nationals in Meridian - 16th out of 184, Fourth is brisket turn in from Granbury Smokin and Jokin last October - 1st out of 17, Fifth is brisket from the R&O Shootout in Glen Rose - NO SHOW.

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Outstanding idea TC...now if I can just figure out the picture thing...

My turn ins from my last comp of 2014, TBIPAC Fall Throwdown in Marksville, LA., 64 teams.
No show in chicken...13th in ribs and a no show in brisket...

2013 Orange County Go Texan...5th chicken, 3rd ribs, and 2nd brisket...RGC, but only 11 teams.

Very similar boxes! I've got to figure out how to get some color on my chicken like that, those look really good.

I was thinking the same thing about the boxes. As far as the chicken color, I started cooking mine on my upper grate near the exhaust, rotating them 180 every 30 minutes, gets more smoke across the birds and higher heat (275+ as compared to the 250 on my lower grate) on the chicken skin.

No box pic but here is the 2nd place chicken from R&O shootout.


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Ed those chickens look amazing! TEACH ME! lol

Cannonball Express wrote:Ed those chickens look amazing! TEACH ME! lol

+1

When is Big Ed's chicken class?

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Ol Ed can do some chicken!! Cannonball, your ribs are straight up sexy son!!

erbeman wrote:Ol Ed can do some chicken!! Cannonball, your ribs are straight up sexy son!!

Thank you sir! I appreciate it!

Couldn't find a brisket pic... But here's chicken and ribs

Not many pics of boxes because even though they take a overall consideration for the box sampled, as long as it don't look like a big turd in the box and it tastes good, looks aren't that important.
It's mainly tenderness, flavor and wether or not your judges like sweet, heat, dry or mopped BBQ. It's always a tossup. Here are some of ours

If you find yourself not improving at that same Cookoff, my best advise is to judge finals tables to find out what's winning. Regions are different. CTBA and Lonestar are more savory, gulf coast and IBCA are more sweet on chicken and ribs, pot roasty on brisket. Kcbs?.... I ain't gotta clue, did one, that was enough!