A New Competition BBQ strategy...

[tooge]

Ok, found it. Basically, you cook the brisket unfoiled at 325 to 350 for an hour. then double foil it and cook another 1.5 hours at which time the internal temp should be about 190. Take it off the smoker and into a hot box (cooler) for 2 more hours. Slice. They talked about a guy named Myron Mixon that first started it, and he injected different things at different times during the process. That must be what they mean by meat prep.