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Great American Barbecue
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<blockquote data-quote="MO_cows" data-source="post: 669637" data-attributes="member: 9169"><p>Well the team did another contest this weekend, in Raytown, Missouri, 60 teams. They took home a ribbon for their chicken, scored in the 20's for ribs and pork, but tanked on brisket this time at 58. They recently modified the smoker, added a plate to try to even out the hot and cool zones and I think they are still on the learning curve with it. They have taken home at least one award at every contest this year, not too shabby!</p></blockquote><p></p>
[QUOTE="MO_cows, post: 669637, member: 9169"] Well the team did another contest this weekend, in Raytown, Missouri, 60 teams. They took home a ribbon for their chicken, scored in the 20's for ribs and pork, but tanked on brisket this time at 58. They recently modified the smoker, added a plate to try to even out the hot and cool zones and I think they are still on the learning curve with it. They have taken home at least one award at every contest this year, not too shabby! [/QUOTE]
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