Rising early and working diligently to ensure the perfect flavor, tenderness, and smokiness of their barbecue, 43 teams from 20 different states flocked to Lubbock Saturday to compete at Texas Tech’s Raider Red Meats BBQ State Championship.
This is the 13th year the event has been sanctioned by the Kansas City Barbeque Society, said Tate Corliss, senior director for Raider Red Meats, and serves as a fundraiser for the program at Tech.
“It’s also our largest fundraiser for our scholarship endowment,” Corliss said.
For some competitors, this was a time to have fun and enjoy competing if their favorite hobby.
However, for others, it’s a chance to earn points and a spot in the American Royal — the world championship of barbecue.
Competitors could enter into various categories, but one in Texas is king — brisket.
A team from West Texas Land Guys started smoking their brisket around midnight. It took a total of 13 hours. They kept a simple Texas brisket flavor profile.
Others, such as the team from Re/Max of Lubbock, cooked theirs for 12 hours. The team, comprised of Trevor Lee, Johny Hamcheck, and Moe Evans, has been barbecuing for many years. But Evans said he has been doing it for the past 40 years, having started in college when he was attending Texas Tech.