The Dizzy Pig Barbecue Team's First Competition - New Holland, Pennsylvania State Championship
	During the day on Friday, once the meat is inspected, the teams have time to prepare their meat for the overnight cook. Here, Chris is busy injecting the pork butts with his special mixture of liquids and finely ground Dizzy Dust rub. After this step, the butts were rubbed generously with Dizzy Dust, then wrapped to rest 'til cooking time.