Just wanted to kick of a thread to see if there would be anything teams would share without letting the cat out of the bag regarding there choice of rub brand or home made or sponsored?
Did the teams and or people change there hand ins very much for the 2 different sanctioning comps referring to the ABA and KCBS?.
From my point of view talking to one of the KCBS ladies the description of Bark(black, Burnt) meat was not overly considered to be nice or acceptable referring to brisket in this case. A nice mahogany appearance was explained to be her preference and this is quite different to the Texas style salt and pepper rub style. It seemed there was a different view towards what style was preferred so just asking for opinions.
I didn't sauce my lamb at all and by the look the turn in boxes i have seen photos of since everything was sauced and in my opinion more than i would normally use, i might not have understood KCBS correctly. did anyone else have this experience before or on the weekend?