Fast Eddies Competition BBQ Tips - Richard shows you how to make final preparation for competition pork - before you place it on the BBQ Smoker!

Video Transcription

Competition BBQ Tips Richard: I have a pork butts jicarded. I have the massaged it with yellow mustard. I have a liberal coating of pasta this over the entire surface all over around the meat and all the nooks and crannies. Now what I'm going to do is I'm actually going to take this and I'm going to wrapped it in saran wrap. And I'm going to put it in the fridge or in my cooler to kept it chilled because I'm going to go start packing coal and the smokers, and when I'm ready to cook my meat on. I'm going to go ahead and I'm going to layer a nice thin coat of a brown sugar over the top of the fat casing, and then I'm going to wrap bacon over the top of that, so all of that love is can just come right through me. Male: Nice. Richard: So nice tight wrap. Always have some of you an extra pair of hands to do this and now if something goes wrong you can blame it on the wrapper. There you go, Rich. Perfect, so that one is ready to be place into the cooler. Male: Right on.