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This past weekend, about a dozen teams from all over the country pitted their pit-smoked pork against each other at the city’s 8th Annual Smoke on the Mountain, a contest of flavor, showmanship and technique.
Teams are evaluated by professional judges both on-site and in blind competition, with points in categories like appearance, tenderness and flavor determining the winners.
The top three teams in each of the three main categories go to the finals, and a grand champion is chosen from among those finalists.
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