Barbecue is defined by the Smoke of the Mountain Barbecue Cooking Contest as pork meat (FRESH OR FROZEN AND UNCURED) prepared only on a wood and/or charcoal fire, basted or not, as the cook sees fit, with any consumable substances and sauces the cook believes necessary.

MEAT FOR THE CONTEST MAY NOT BE PRECOOKED, SAUCED, SPICED, INJECTED, MARINATED, OR CURED IN ANY WAY, OR OTHERWISE PRE-TREATED PRIOR TO OFFICIAL MEAT INSPECTION. THIS WILL RESULT IN DISQUALIFICATION.

JUDGING – There will be 2 rounds of judging consisting of a preliminary blind round and a final on-site round.

Blind Preliminary Judging Criteria
Appearance of Entry
Tenderness of Entry
Flavor of Entry
Overall Impression
See the following section on “Criteria” for descriptions