View Full Version : new in competition

02-10-2013, 01:20 PM
I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?

02-10-2013, 01:27 PM
Do what works for you. All the times stuff is just a guild.

Have fun and happy smoking

02-10-2013, 01:28 PM
Are you wrapping in foil?

02-10-2013, 01:51 PM
Are you wrapping in foil?
I wrap it after 3 hrs or 170 deg.

Red Valley BBQ
02-10-2013, 01:56 PM
You are wrapping after the stall has happened. Try wrapping at 155* and it will aid in getting through the stall faster. You may also want to try pulling the butts off the cooker at 195-200*

We do our cooking by temperature and feel because we are looking for a certain doneness. Times can vary based on the meat and where it comes from or what it was fed, etc.

02-10-2013, 01:57 PM
The foil is speeding up the process. Try going longer before you foil.

02-10-2013, 02:55 PM
Your wrapping after 3 hours or @ 170. Does this mean you are around 170 in 3 hours most of the time? Couple that with having one done going 45 min/lb it sounds like something is cooking too hot. Have you checked your thermos for accuracy? I am getting ready to step into competition so every weekend we smoke for practice. The last 8 butts (since we started logging results) have been about 8 lbs, cooked around 250, foiled at around 145 and taken off 205. 6 bone-in have taken right at 11 hours, 2 boneless took 10 hours. Each piece cooks different as you well know, but from what I experience things are "generally" consistent.

02-11-2013, 02:35 AM
Im not getting the 3hr 170 either

02-11-2013, 02:59 AM
when it sdone its done..time for gen guide lines...are you checking your cookiing temps at the grate where food is cooking...adapt to your cooker