ACRES HOMES CHAMBER OF COMMERCE BRISKET COOK-OFF

April 18, 2026

GENERAL INFORMATION

• Only 8 teams will be allowed to compete
• Registration is on a first-come/first-served basis
• Registration deadline: April 17, 2026
• Entry fee: $100 per team (all proceeds go to the Acres Homes Chamber of Commerce)
  

COMPETITION CATEGORIES AND AWARDS

• Only Category: Brisket
• Award Categories:

• "Governor’s Cup Champion (judged by representatives from local BBQ establishments such as Gattlin's BBQ as well as local social media content creators, and community leaders)
• "People’s Choice Champion" (judged by attendees of the Acres Homes Chamber of Commerce Farmer’s Market)
  

PROMOTERS AND EVENT REPRESENTATIVES

For the sake of contest fairness, promoters are prohibited from cooking in their own contest. This allows the promoters to address all needs of the event and the cooks while the Event Representative is able to oversee the judging area without interruption.

One Event Representative will be responsible for the coordination and implementation of all judging rules, policies, and procedures in the judging area. Assistants may assist Event Representatives when needed. Volunteers will be utilized if needed. The Event Representative, their assistants and volunteers are prohibited from submitting an entry for judging.  

HEAD COOKS

The head cook of the team registered for the event must be at least 18 years old and must be present at the event. If an emergency arises that requires the head cook to leave the event, the Event Representative must be notified immediately. The remaining team members may complete the competition and the head cook's registered team will receive the points. If the head cook is not in attendance at the event, the team members may not cook under the head cook's Team name.

ENTRIES PER PIT

Only one (1) entry per head cook on a given pit is recognized. It will be the responsibility of the Event Representative to monitor entries. Multiple entries in the same category by the same cook or from the same piece of meat shall not be allowed. If the head cook is found to be in violation, they will be subject to immediate disqualification from the event. A head cook may not enter more than one team per contest using the same team name.

PERMITTED BBQ PITS

All teams must cook using a pit fueled by wood, charcoal, or wood pellets. Allowed pits include offset smokers, barrel smokers, cabinet smokers, drum smokers, pellet smokers, gravity-fed smokers, and charcoal grills or smokers. Devices such as fans, augers, temperature controllers, or generators may be used to assist with airflow, fuel delivery, or power, but may not be used as the primary source of heat for cooking. Gas or electric devices may be used only to start a fire and may not be used to cook the meat. Each team must use its own pit, and sharing of pits between teams is not permitted. The process of Sous Vide, boiling, or frying of competition meat is not allowed. In-ground pits are NOT permitted for this competition.

NO OUTSIDE BRISKETS PERMITTED

All teams must cook the brisket they selected during the head cook’s meeting when they arrive on Friday evening. This brisket will be provided by the event sponsor. Teams are not permitted to bring or use any outside brisket - using an outside brisket will result in disqualification. This rule is out of respect to the brisket supplier and sponsor. Teams may season the brisket any way they choose using their own food-safe ingredients brought from home.

COOKED ON SITE

Each team will consist of a head cook and as many assistant cooks as the head cook deems necessary. Each team will provide a pit to be used exclusively by that team within the team's assigned cooking site. The preparation and completion (excluding pre-trimming) of any and all meats in competition must be done within the confines of the cook-off site and during the time limits designated by the event representative.

Once a team and their meats have arrived at the event, the meats are not allowed to be removed from the competition grounds. Trimming of competition meat is allowed (and encouraged).  Random meat inspections can be conducted by an Event Representative. If any irregularity is found, the cooking team can be disqualified, and no refunds will be available.

SUPPLIES

Each team is responsible for bringing all necessary equipment, including cutting boards, knives, utensils, gloves, foil, pans, and any other items needed to prepare, cook, and serve their brisket. The Event Representative, Sponsor, and the Acres Homes Chamber of Commerce will not provide these items.

SANITATION/CLEAN-UP

All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification.

Teams are responsible for cleaning their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times. There will be no refunds or reimbursements for any team found in violation. All fires must be safely extinguished, and all equipment must be removed from the site. If any team's assigned site is left dirty/in disarray with leftover trash and/or fires, it may prohibit the team from competing in future events.

SCORING SYSTEM

A double blind ticket system will be used. Each head cook will be given a set of numbered tickets. The cooking team will be responsible for clearly writing their team name on the larger portion of the ticket that stays with the entry. The smaller portion of the ticket goes to the cooking team.

JUDGING

"Governor’s Cup Champion (judged by representatives from local BBQ establishments such as Gattlin's BBQ as well as local social media content creators, and community leaders)

Entries within the Governor’s Cup will be judged on APPEARANCE, TASTE, and TEXTURE using the following point system:

1. APPEARANCE: Maximum 6 points
2. TASTE: Maximum 12 points
3. TEXTURE: Maximum 12 points

"People’s Choice Champion" (judged by attendees of the Acres Homes Chamber of Commerce Farmer’s Market)

Entries within the People’s Choice Champion will be judged by each attendee inserting their given ticket into the team box of the brisket that they enjoyed the most. Tickets will be counted by an Event Representative.

IMPORTANT: Judges are strictly prohibited from being at any competitor's tent/area during the time that an event promoter or representative is supervising the judging tray submission. This rule is in place to ensure fairness and prevent any appearance of favoritism or influence.

JUDGING TRAYS

Styrofoam trays with hinged lids and without dividers will be used. A single sheet of aluminum foil should be supplied for each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Event Representative's discretion.

Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the Event Representative will be utilized for product turn in. All judging trays are non-transferrable and property of the event until all judging is completed.

JUDGING TRAY CONTENTS

All teams must turn in their brisket using the official container provided by the event.  The official container is an unmarked, plain 9x9 styrofoam container and will include one sheet of foil to be placed under the contents of the tray.

4 slices of brisket (2 slices from the flat (lean) and 2 slices from the point (fatty) should be uniform in thickness and arranged in a layered fashion inside the tray. Absolutely no garnishes or sauce cups allowed. Foil provided must be placed unfolded at the bottom of the tray, with the brisket entry on top of the tray. The container must remain clean and unmarked. No toothpicks, skewers, foil, markings, or identifying items are allowed inside or outside the container.

At the designated turn-in time, the Event Representative or Assistant Representative will be present at each team’s station to supervise the slicing of the brisket and placement into the container. Once the entry is complete, the Event Representative or Assistant Representative will collect the container and deliver it to the judging table.

Once the brisket is placed in the container and turned over to the Event Representative, it becomes the property of the event and will be used for judging.

TURN-IN TIMES

A specific turn-in time will be announced at the Head Cooks' meeting. A ten-minute window before the category turn-in time will be recognized.

Trays that are late will not be judged.

ANNOUNCING WINNERS

Winners will be announced following the completion of judging. The announcement of the winners will be by team name. Only the Event Representative, or designated representative will announce names and no other person will be allowed to take the microphone during awards.

PRIZES

Two champions will be recognized and be presented with trophies at the cook-off:

1. Governor’s Cup Champion - 1st place, 2nd place
2. People’s Choice Champion - 1st place, 2nd place
   

TEAM DISQUALIFICATION

Failure to comply with the rules can result in a disqualification of the offending team or teams. The penalty will be administered by the Event Representative/Event Promoter.

1. Foul, abusive, and/or unacceptable language by a head cook, assistants, and their guests can result in immediate disqualification. The Promoter is not under obligation for refund.
2. Failure to comply with event or city rules can result in immediate disqualification. The Promoter is not under obligation for refund.
3. Failure to comply with any state, city, county, or COVID guidelines can result in immediate disqualification. The Promoter is not under obligation for refund.
4. Entries not cooked to USDA safe minimum internal temperatures could also cause disqualification. The Event Representative will have the ultimate decision in disqualifying said tray.