Last year we had meat handout around 6pm at the first competition and a bit earlier (about 4pm) at Rother Valley. However when we competed at the American Royal our meat was inspected at about 11am so we were free to start prep work after that.
I was wondering what the other competitors' thoughts were on meat handout and indeed what Toby's thoughts are given the logistics of the comps.
Personally I'd like to get my meat as early as possible so that I can get my pork and brisket trimmed and injected as soon as I can to give them more time in the marinade. However if we have a mystery box type day event on the first day I can see how there could be a clash.
Thought I'd open up the debate anyhow.