Richmond, VA. BBQ team Wins The Jack for Third Time in Four Years

LYNCHBURG, Tenn. (Oct. 22, 2016) – Cool Smoke from Richmond, VA., repeated to claim the title of Grand Champion at the 28th Annual Jack Daniel’s World Championship Invitational Barbecue held today in Lynchburg.

As Grand Champion, Cool Smoke earns $10,000, bragging rights as repeat and three-time winner of what many consider to be the most prestigious barbecue contest in the world, and the chance to once again defend its title in 2017. Cool Smoke placed first in the chicken category and fourth in the pork category en route to winning the 2016 Grand Champion title. This marks the team’s third overall win at The Jack, claiming its first title in 2013 and its second title last year.

“I’m in a dream.  I’ll wake up tomorrow and tell you (how it feels to repeat as Grand Champion), but right now my mouth hurts from smiling,” said Tuffy Stone, who formed Cool Smoke in 2004.  “To go back-to-back at The Jack, this is just unbelievable.”

To compete in The Jack™, domestic teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions in the U.S.—Memphis in May, American Royal Open or Houston World’s Championship Bar-B-Que—which qualifies a team for an automatic berth. At The Jack, each team competes in seven categories – Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Chicken, Dessert, Cook’s Choice and Jack Daniel’s Sauce.

Seventy-four championship teams from the U.S. and 22 international teams from countries including Austria, Australia, Canada, Czech Republic, Germany, Ireland, Italy, Poland, Sweden, Switzerland and the United Kingdom convened in Lynchburg to compete for the covered Grand Champion title.

“It’s always exciting to see each team’s passion and dedication at the Jack Daniel’s World Championship Invitational Barbecue. They live and breathe barbeque. It’s great to see the competition getting hotter every year, yet the friendly atmosphere remains,” said Jack Daniel’s Master Distiller Jeff Arnett. “We want to once again congratulate Cool Smoke on winning the title of Grand Campion for a third time—that’s an incredible feat.”

Pig Skin BBQ from Rockwell, IA, was named the Reserve Grand Champion, taking home the second-place cash prize of $2,500.  Other teams rounding out the top 10 are:

3. Thunder Hog BBQ – Versallies, IN
4. Sauce This BBQ – Easton, MD
5. Pork Butt Paradise – Sterling, MA
6. Smokey D’s BBQ – Des Moines, IA
7. Shake ‘N Bake BBQ – New Haven, MO
8. The Specialists – Mountain Brook, AL
9. Parrothead Smokers – Dakota Dunes, SD
10. Steel Booty BBQ – Scottsdale, AZ

In addition to honoring the Grand Champion and Reserve Grand Champion, The Jack awards first place prizes in seven categories: Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Chicken, Dessert, Cook’s Choice and Jack Daniel’s Sauce. This year’s winners of these individual categories are:

Pork Ribs – Pig Skin BBQ – Rockwell, IA
Pork Shoulder/Butts – Steel Booty BBQ – Scottsdale, AZ
Beef Brisket – Shake ‘n Bake BBQ – New Haven, MO
Chicken – Cool Smoke – Richmond, VA
Dessert – Behind BBQ – Spencerport, NY
Cook’s Choice – Sweet Smoke Q – Winter Haven, FL
Jack Daniel’s Sauce – Smokey D’s BBQ – Des Moines, IA

Follow @JackDanielsBBQ or use #TheJack for the latest updates. For more information, photos and results, visit

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Additional Assets

Featured Judge Bio

Mark Dolan
Now in his 11th year of judging at The Jack, Mark Dolan has followed a varied career path that’s included jobs as a radar operator in the Navy, truck..
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Previous Grand Champions

  • 2016 - Cool Smoke
  • 2015 - Cool Smoke
  • 2014 - Iowa's Smokey D’S BBQ
  • 2013 - Cool Smoke
  • 2012 - Pig Skin BBQ

» see all Grand Champions

Featured Teams

Cool Smoke

Cool Smoke
Cool Smoke, the 2016 Jack Daniel’s World Championship Invitational Barbecue Grand Champion, is no newcomer when it comes to competitive barbequing. In
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Posters Through the Years

Posters Through the Years

Take a retrospective look at the history of the Jack Daniel's Barbecue poster‚ made annually with traditional letterpress to celebrate the sport of competitive barbecuing.

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