Cafeoutdoors.com: Well I am going to finally try it..

As nmany of you know I have always liked to cook and got into using the smoker about 3 - 4 years ago when some knuckleforks on here up and bought me a smoker. I am still a neophyte in the smoked meat world but have fun with it and feel like I am learning. I have never however competed before. My buddy Steve and I have entered a small charity contest to be held on 5/20 that will raise money for the organization Homes for Our Troops - http://www.homesforourtroops.org/site/PageServer

My question is what do competition smokers do differently then guys who just throw some meat on the smoker in the back yard? We are entering the "Pulled Pork" and "Beef Brisket" categories. We are supposed to provide 20 pounds of each for the competition. A twist to this is that the competition is judged on a Friday starting at 11 AM. We plan on smoking the meat the weekend before, freeze it and then warm it up the day of the event. Is this going to hurt our chances? Like I said this is a small, charity event and we are both rookies so any advice is appreciated. Not a life or death thing just something the industry I work in is putting on.
Advice? Comments? Insults? Invective?

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Thought for the day; “It’s impossible to think outside of the box when all you do is think about getting inside of the box.”

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