Jornal de crankybuzzard, 24 ago 17

That sounds almost accurate enough to use as a food scale! -- How do you do your BBQ? -- Sounds like an excellent weekend, aside from the sides. :-) 

The sides are what would normally do me in! Since this is a cook - off, no sides being made by me! In place of beer, I'll have a few whiskey drinks instead. As for how we do it, I have a LARGE offset smoker that will hold up to 8 briskets. Slather the meats and rub with our homemade blend, and then into the pit at 225 degrees until it passes the toothpick test. Toothpick slides into the flat like a hot knife into butter. Ribs are treated the same, but they are determined done by hand feel and the tug test. 

Sounds like a fantastic weekend! Make some of your own sides that stay in your WOE. 

Just for the heck of it. Look up Keto Barbecue sauce recipes??? Maybe bring one along for the "fun" of it! Remember Keto is your decision . You can DO this!  

I have this one whooped already. I don't sauce my meats, so I'm in good shape there, also, the bride is making me a "snack pack" of my low/no carb goodies to take with me. One of my hobbies is curing meats, so I always have a good supply of protein snacks and smoked cheese.  

EIGHT briskets? You don't mess around, do you? I'm in the dry rub camp myself, but haven't settled on any one recipe yet. One I tried has pulverized (used blender) dry rosemary. That was pretty good. Your bride sounds like a keeper! (Now I'm curious about what she's packing.) 

It will HOLD 8 briskets, but I'm only making 3 during this cook. One for the freezer, one to turn in, and one for my boys to split and take back to NM. I'll post what she packs, and for the record, she is the ONLY reason I am alive today... Without her, I wouldn't take proper care of my self more than likely. 

Just do dry rubs and you got it made. 

Yep, olive oil slather with dry rub on top. It's not the food I'm cooking that has me concerned... It's ALL of the other temptations that will be there. 21 teams are cooking, and I know most of them. Alcohol and snacks are ALWAYS in abundance... 

Too funny how we like similiar things...now I am concerned!! I am a confirmed meat smoker, but I cheat a bit and use a Traeger. I don't post the smoker pics on here as I feel like I might be leading folks astray from their diets. I make my own dry rub too, one for ribs, fish and chicken and one for brisket, roasts, and "frisket". We do all our turkey's in the smoker too, since about 2012...very tasty as long as they aren't over smoked.