The group met for dinner at Squealers BBQ in Indianapolis the night before for a chance to get acquainted. During the all-day Saturday class which followed, everyone focused on the essentials of brisket and shoulder including: trimming, preparation, injecting, seasoning, proper smoking, cooking temperatures, cutting, pulling, box preparation, and sauces.

Although they were together for less than 24 hours, the class discovered that they had much in common, other than barbecue. E-mail addresses were exchanged so that everyone might continue to encourage each other as they went back home to put their newly acquired skills to the test.