At Memphis BBQ contest, pitmasters sweat through the smoke to be best in pork

Competition is fierce at the World Championship Barbecue Cooking Contest, where pitmasters are sweating and smoking to see who will be crowned best in pork

Hundreds of dedicated pitmasters are sweating through the smoke as they compete to see who will be crowned “best in pork” at this year's World Championship Barbecue Cooking Contest in Memphis, Tennessee. Considered one of the premiere cooking competitions in the U.S., the contest dates back to the 1970s. But as the so-called culinary sports expanded beyond local home cooks, the competition is fiercer than ever.

Brad Orrison and Brooke Lewis, siblings from Ocean Springs, Mississippi, have been competing for 17 years as a team named after their restaurant: The Shed BBQ and Blues Joint. They have won the grand championship twice. “It’s the Super Bowl of swine. This is the trophy that everybody wants,' Orrison said. Orrison, Lewis and their team on Friday were preparing two Duroc hogs for the competition, each one carefully injected with marinades and laid over a bed of butter and bacon.

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