Smoker Dry Rub..I want your recipe....

[Bull]

It all started in the backyard. I have a friend who wanted to do a comp so I joined him in the quest. To him it was a party to me it was serious so the chase began. We went our separate ways in cooking and I moved forward and he stayed back. I cook on a Backwoods Chubby as seen @ www.backwoods-smoker.com and a WSM or Weber Smokey Mountain or better known as a Bullet. I also have a Traeger as well which is a pellet pooper as we call it. My Backwoods is really a comp only pit as it is designed to cook what you need for turn in only. It won't feed crowds so you can't expect much.

We; my wife and I cook about 25-30 comps a year in Texas events with a few KCBS events in Oklahoma, Arkansas, and Louisiana. Usually about 4-6 a year being the KCBS. We were fortunate enough to have cooked the American Royal for the past 3 years with hopes to be able to get to the Jack Daniels Invitational next year. Now that I have this new Chevelle in my life we will probably slow down some and hit a few local car shows.
Although the car is not a "show car" it is a very nice driver that would I think would do good locally as its not the same ole car that everybody sees at the events.