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7+ Latest NTPA Tractor Pull Results & Standings

Data from sanctioned tractor pulling competitions organized by the National Tractor Pullers Association provides a record of competitor performance. These records typically include the distance pulled, pulling speed, and final placing within each weight class and division. For example, a specific record might show a Super Stock Diesel tractor pulling a weighted sled 350 feet, achieving a speed of 30 mph, and earning a first-place finish.

Competitive outcomes offer valuable insights for both participants and enthusiasts. Pullers utilize this information to analyze their performance, identify areas for improvement in tractor setup and pulling technique, and track their progress against competitors. Fans can follow their favorite pullers, compare tractor and engine combinations, and understand the dynamics of the sport. The historical record of these competitions forms a valuable archive, documenting the evolution of tractor pulling technology and the achievements of prominent competitors over time.

Guide: What Temp to Pull Brisket & Cooler Secrets!

Determining the correct internal temperature for removing a brisket from the smoker and transferring it to a cooler is a critical step in the barbecue process. This temperature, typically ranging between 203-205F (95-96C), signifies that the connective tissue within the brisket has sufficiently broken down, resulting in a tender and palatable product. An undercooked brisket will be tough, while an overcooked brisket can become dry. Therefore, accurate temperature monitoring is paramount.

The importance of this temperature control stems from its direct impact on texture and moisture retention. Holding the brisket in a cooler after cooking, often referred to as the “Texas Crutch” or “holding,” allows for continued tenderization and redistribution of juices throughout the meat. This resting period minimizes moisture loss that can occur when slicing immediately after cooking and allows the muscle fibers to relax, further improving the overall eating experience. Historically, this technique evolved as a means of maintaining serving temperature and enhancing brisket quality in commercial barbecue operations and competitive cooking.