The Dizzy Pig Barbecue Team's First Competition - New Holland, Pennsylvania State Championship
	John was responsible for choosing and purchasing our brisket, and he did a great job. He found a couple of beauties at his local butcher. This one weighed in around 12 pounds. It was trimmed up, and covered with a very generous coating of Dizzy Pig Cow Lick rub, then coated heavily with turbinado sugar. Our brisket ended up taking 7th place of 34 teams.