Things you need to know about the Brisket Cook Off...

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October 20, 2017

Things to know about the inaugural Brisket Cook Off at the Southern New Mexico Speedway, coming this Friday and Saturday, Oct. 20-21, during the 18th Annual Rancho Milagro Fall Nationals presented by S&S Fishing & Rental, Barnett Harley-Davidson and G3 Fitness:

1. All competitors must click on this link to register and pay for their brisket before Oct. 1. Each entry fee is $50, which includes one brisket from Shamrock Foods:

https://form.jotform.us/71837429779172

2. The competition will begin on Friday, Oct. 20, at 5:00 p.m. and will end on Saturday, Oct. 21, at 3:00 p.m.

3. All preparation and cooking must be done on the Southern New Mexico Speedway property. No exceptions. The Southern New Mexico Speedway is located at 10263 Robert Larson Blvd., Las Cruces, NM 88007.

4. Competitors can set up their campers, grill or tent any time on Friday. Each competitor must supply their own electricity if they need it.

5. Competitors can pick up their uncooked/unseasoned brisket between 5:00-7:00 p.m. on Friday, and can begin preparing them immediately.

6. Competitors can begin cooking their meat at midnight on Friday.

7. All competitors must have their meat cooked and ready for judging by 3:00 p.m. on Saturday. Competitors must present their briskets sliced to the judges. After judging, all briskets will be sold to race fans.

Competitors are more than welcome to stay for the races on Saturday.

SCHEDULE:

Friday, October 20, 2017
7:00 a.m. to 5:00 p.m. — Competitors can set up their campers, grills and/or tents.
5:00 p.m. to 7:00 p.m. — Competitors can pick up their briskets.
5:00 p.m. to Midnight — Competitors can prep their briskets.

Saturday, October 21, 2017
Midnight to 3:00 p.m. — Competitors can cook their briskets.
3:00 p.m. — Competitors must stop cooking and present their sliced briskets to the judges.



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