When it comes to competition BBQ, selecting the right meat is just as important as mastering the cook.
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These expert tips come from champion pitmaster Christie Vanover of Girls Can Grill, who has earned more than 75 top-10 finishes on the BBQ circuit.
With her guidance, competitors can ensure they’re putting the best cuts in front of the judges.
Brisket: King of the Pit
Brisket is the beast of the BBQ world, requiring both skill and the right cut of meat. While some competitors buy their brisket from the grocery store, Vanover relies on Snake River Farms for a consistently high-quality product.
What to Look for in a Competition Brisket
- Grade: She prefers Gold Grade Wagyu over Black Grade because of the superior marbling and tenderness.
- Weight: An 18–20-pound brisket ensures a thick, even flat, which is ideal for slicing.
- Quality Control: Since these briskets are ordered online, you don’t get to handpick them. Occasionally, you may get a brisket with a thinner flat. If that happens, slice it on a bias to create the illusion of a larger slice.
- Discount Tip: Use code GIRLSCANGRILL at checkout on Snake River Farms to save 10%.
Chicken: Bigger is Better
In competition BBQ, you have several options in the chicken category: thighs, legs, wings or even Cornish hens. Vanover primarily cooks thighs or legs because they provide a meaty bite.
What to Look for in Competition Chicken
- Size Matters: Every pack includes the same number of pieces, so look for the heaviest packages. They have the largest, meatiest pieces.
- Quantity: She cooks 14-16 pieces to allow for a backup six pieces just in case an incident happens during turn in. She also cooks a couple extra so she can taste test them to adjust for any last-minute seasoning needs.
- Skin Quality: Choose chicken with white, clean skins and avoid any with red blotches or yellowing.
- Best Brands: Vanover buys all-natural legs from Sprouts or Foster Farms thighs from WinCo.
Ribs: The Right Cut for the Win
For ribs, St. Louis-style cut is the competition standard. She’s tested many brands, and her go-to is Hormel from WinCo because of its meatiness, marbling and consistent performance.
What to Look for in Competition Ribs
- Marbling: Look for fat striations within the meat for flavor and tenderness.
- Minimal Fat Pockets: Large fat pockets require trimming, which can create uneven meat surfaces, so look for minimal fat atop the center six bones.
- Straight Bones: Crooked bones make slicing tricky, but Vanover always prioritizes marbling over bone alignment.
- Weight Range: She usually cooks racks that weigh between 3.5-4 pounds. Choosing a standard weight helps with consistency and even cook time.
Pork: Picking the Perfect Money Muscle
Pork shoulder (butt) is another key competition category, and the money muscle is the star of the show.
What to Look for in Competition Pork
- Money Muscle Marbling: Look for deep striations of fat for flavor and tenderness.
- Tapering: The less tapering, the better. You want to get six solid slices.
- Minimal Fat Seams: Look at the side of the money muscle. Thick fat seams can cause the money muscle to split, affecting presentation.
- Fat Cap Coverage: A solid fat cap protects the bacon (the underside meat above the fat) during cooking.
- Consistency: Vanover cooks four trimmed up pork butts and looks for similarly sized money muscles for uniformity in the turn-in box.
- Best Brand: She uses Hormel pork butts from WinCo because they consistently perform well for her.
Choosing the right competition BBQ meat takes practice, but following these guidelines will help you select the best cuts for your next competition.
Whether it’s a perfectly marbled brisket, hefty chicken thighs or well-formed money muscles, investing in quality meat sets you up for success before you even fire up the smoker.
Once the best cuts are selected, it’s time to bring the flavor. Girls Can Grill rubs are crafted specifically for competition BBQ, delivering the perfect balance of taste and bark. Elevate every cook with these championship-winning blends.
