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sigpi906
05-14-2013, 12:07 PM
Alright, here's the low down.

Competition in Little Rock this weekend. We're doing chicken, ribs, and butt.

All turn-in times are 30 minutes apart. 3, 330, and 4 respectively.

We're a 2 man team, and I'm in charge of chicken and butts.

I'm trying to not let the butt get in the way of the chicken. So my question is this: when can I pull the butt to rest... what do ya'll think the maximum length of time a butt can rest (in foil or out) in a cooler before it starts to suffer? Is it common for teams to cook their butts sooner, rest and re-heat their butts for just this reason?

I'm concerned because while I know my timeframe for cooking butts is about and hour or 1:15/lb... sometimes those rests take longer... and I dont wan't to get stuck turning in meat that isn't to the butter stage. But with these turn-in times, I'm looking at either starting the cook of 9lb butts earlier in the night and having them come off mid-morning, or having to wake up to light charcoal at 3 or 4 am.... and put a butt on at the crack of dawn and pray for a short rest..

Any help or suggestions on what ya'll do?

Ron_L
05-14-2013, 12:12 PM
I like at least two hours rest time for butts, but I typically go longer. At a normal KCBS comp where the pork turn in is at 1:00pm my butts are normally in the Cambro resting by 9:00am.

I'm not sure what you are cooking on, but you can cook hotter so you don't have to start at 3:00am. You could start the fire at 5:00am, get the butts on at 6:00am, cook at 300 and have them done in 5-6 hours.

sigpi906
05-14-2013, 12:22 PM
Ok, good. That answers my questions. I was really hoping to get the butt on before we went to bed, like around 11 or 12, and be able to pull it off the heat when I got up.... If it's pretty standard for butts to rest 3 or 4 hours before getting pulled for turn-in, then I think this is what I'll do.

I'm cooking the butts on a UDS and I've never done a hot and fast smoke, I really don't want to manage that fire for the first time at a competition.

When you rest your butts for that long, do you reheat before you pull, or does your Cambro hold them close enough to temp that you can just pull and build your box?

boogiesnap
05-14-2013, 12:28 PM
i've held butts for 6+ hours, no problem. so for an 8 hour cook, you could put them on @ 2A and go to bed. wrap em @ 6 and off @ 10. give or take.

boogiesnap
05-14-2013, 12:29 PM
still too hot to handle.

mobow
05-14-2013, 12:32 PM
rest for about 4 hours. Still too hot to handle. good luck to you. Keith

Kave Dweller
05-14-2013, 12:34 PM
I'm with Ron L. I'm yet to have a butt on past 10 with a 1pm turn in. i've had them off much, much (unintentionally) earlier.

Ron_L
05-14-2013, 12:36 PM
Yep... Too hot to handle even after 5 hours (if they are done early).

One note... If you are going to foil during the cook, when the butts are ready open the foil for a few minutes to vent some of the heat before putting them in the cooler/cambro. This will help reduce any carry-over cooking.

sigpi906
05-14-2013, 12:40 PM
Dang, Ron L, you beat me to my next question. Which was going to be about the foil affecting the bark... Vent then foil. Got it.

boogiesnap
05-14-2013, 12:45 PM
Dang, Ron L, you beat me to my next question. Which was going to be about the foil affecting the bark... Vent then foil. Got it.


nonono, foil, then vent before resting.

sigpi906
05-14-2013, 12:50 PM
nonono, foil, then vent before resting.


yesyesyes. We're on the same page. Cook. Foil. Cook. Vent. Rest.

Do ya'll rest in foil? or Not?

Lake Dogs
05-14-2013, 12:54 PM
Yep, vent then foil, or do as I do and pull them off just a tad early factoring in the extra un-vented cooking that happens. Me, I try to hit that 3 hour mark, but if it's only 2 we're ok, and if it's 5 we're ok too. Not for a comp, but for catering I've held butts 10 hours and had them come out piping hot.

MAP
05-14-2013, 12:56 PM
yesyesyes. We're on the same page. Cook. Foil. Cook. Vent. Rest.

Do ya'll rest in foil? or Not?

Yes just close up the foil after venting

hogzgonewild
05-14-2013, 01:10 PM
For a standard 1pm KCBS turn-in, my butts come off smoker at 5:30-6am and sit in a cooler or cambro til turn in time.

Ron_L
05-14-2013, 01:16 PM
Dang, Ron L, you beat me to my next question. Which was going to be about the foil affecting the bark... Vent then foil. Got it.

Venting is only necessary if you are foiling during the cook. If you are foiling after the cook is complete the butt will give up some heat in the time from when you take it off the cooker and before you foil it.

sigpi906
05-14-2013, 01:36 PM
Alright ya'll, I'm feeling better about this already. Can I hijack my own thread and start on some other basic questions about pork butt in competition I've got...

1. I've done a lot of looking around here at pics of comp boxes and I've decided I'm not turning in with a sauce. It seems too subjective to me. I am going with thumb size pieces, with a majority (or all) having bark on them.

When you guys build your boxes with pulled pork chunks in it, Do you sauce? Do you spritz? Do you count on your cooking to speak for itself? Just looking for preferences here. I know it varies comp to comp and region to region.

Hawg Father of Seoul
05-14-2013, 01:38 PM
For that contest... you better sauce.

Those are not CBJ, they are locals.

boogiesnap
05-14-2013, 01:43 PM
sauce fella, sauce.

Smoke&HoneyBBQ
05-14-2013, 01:49 PM
Vent for 10-15 minutes?

sigpi906
05-14-2013, 01:52 PM
sauce fella, sauce.

Alright Boogie and Hawg, how do ya'll prefer to sauce? Glazed on the bark, Watered down or full strength and and brushed on, or on the side?

boogiesnap
05-14-2013, 02:08 PM
lightly brushed on MM and dunked for chunks. i use a BHO/TR mix with another homemade sauce.

buttburnersbbq
05-14-2013, 08:01 PM
We let our butts rest for a minimum of 2 hours but as long as 4 hours. We also use coolers and still hot after 4 hours

Kave Dweller
05-15-2013, 08:06 AM
Having tried not saucing first hand, ALWAYS SAUCE

sigpi906
05-15-2013, 08:41 AM
Thanks for all the help and for not making me feel like an idiot. We've cooked in competitions before but after joining this site, I realize we need to step our game up and I'm trying to do that.

mobow
05-15-2013, 09:23 AM
Sauce.

Porcine Perfection
05-15-2013, 09:41 AM
Can the same thing be done with brisket? I am getting ready to do my first comp and trying to do everything in a small WSM and a mini WSM.

boogiesnap
05-15-2013, 11:13 AM
that will be a challenge, but yes, brisket works the same way.

however, it has quite a bit less bulk mass than a brisket so it won't stay quite as hot for quite as long IMHO.

Ron_L
05-15-2013, 12:16 PM
I'm catching up on a few responses in one post. I hope it's not too confusing :-D

Vent for 10-15 minutes?

5-10 is more like it. I vent until the steam stops, but that can be different depending on the temp in the trailer.

Alright ya'll, I'm feeling better about this already. Can I hijack my own thread and start on some other basic questions about pork butt in competition I've got...

1. I've done a lot of looking around here at pics of comp boxes and I've decided I'm not turning in with a sauce. It seems too subjective to me. I am going with thumb size pieces, with a majority (or all) having bark on them.

When you guys build your boxes with pulled pork chunks in it, Do you sauce? Do you spritz? Do you count on your cooking to speak for itself? Just looking for preferences here. I know it varies comp to comp and region to region.

As mentioned, if the judges are not CBJs, sauce. If the judges are CBJs, sauce lightly.

If the judges are not CBJs, go to Yelp.com or a similar site and find the local BBQ place with the highest rating and buy their sauce.

Can the same thing be done with brisket? I am getting ready to do my first comp and trying to do everything in a small WSM and a mini WSM.

Yep. My briskets are normally out of the cooker by 9:00am for a 1:30 turn in.

that will be a challenge, but yes, brisket works the same way.

however, it has quite a bit less bulk mass than a brisket so it won't stay quite as hot for quite as long IMHO.

Ours rest in the Cambro from 9:00am-ish until 1:15 when I get the box ready for turn in and they are too hot to handle without my Black Knight gloves.

boogiesnap
05-15-2013, 12:38 PM
I'm catching up on a few responses in one post. I hope it's not too confusing :-D



5-10 is more like it. I vent until the steam stops, but that can be different depending on the temp in the trailer.



As mentioned, if the judges are not CBJs, sauce. If the judges are CBJs, sauce lightly.

If the judges are not CBJs, go to Yelp.com or a similar site and find the local BBQ place with the highest rating and buy their sauce.



Yep. My briskets are normally out of the cooker by 9:00am for a 1:30 turn in.



Ours rest in the Cambro from 9:00am-ish until 1:15 when I get the box ready for turn in and they are too hot to handle without my Black Knight gloves.

good points, 'specially 'bout buying sauce.

as far as brisket, i guess it would depend on the size you cook. i'm on the smaller side, heavily trimmed, AND parted for BE's. at 4 hours mine isn't quite as hot as a butt would be nor is it at 6. but i agree, still hot enough.

Lake Dogs
05-15-2013, 01:25 PM
> As mentioned, if the judges are not CBJs, sauce. If the judges are CBJs, sauce lightly. If the judges are not CBJs, go to Yelp.com or a similar site and find the local BBQ place with the highest rating and buy their sauce.

I agree with above with a slight caveat, if CBJ's, depending on sanctioning body, lightly sauce or none, but if none present it on the side (some allow it separately).


Unsanctioned, or not CBJ's, sauce that puppy. The average Joe out there has been lead to believe "the secret is in the sauce". Dont try to change them; not at a competition...

sigpi906
05-16-2013, 09:34 AM
Alright. I got my sauce mixed up last night. I'm very familiar with all the BBQ restaraunts here locally and there's no definitive local flavor... Whole Hog has the best Que, but they have 6 different sauces. Corky's and Famous Daves are probably second in popularity and I'm not using that stuff unless I doctor it beyond recognition.

Looks like I'm gonna have to give the locals a taste of the ol' BHO/TR combo.

boogiesnap
05-16-2013, 10:08 AM
did you blend it with something a bit more mainstream? i would consider that.

BH wins for sure, without question, but it IS potent.

sector9
05-16-2013, 06:00 PM
I like BH/TR and a little SBR mixed in, and a fruit juice to thin as needed.

Know Bull
05-19-2013, 10:12 AM
I would reconsider your labor split on a two man team. I suggest that one person does the big meats (pork and brisket), and the other member does small meat (chicken and ribs). That way only one of you has to be up all night. The person with small meat has to drive home, so that big meat can sleep.

Hawg Father of Seoul
05-19-2013, 10:20 AM
How did it go?

porkingINpublic
05-19-2013, 11:25 AM
What was ur team name? We cooked at buzz BQ too... No calls for us... I blame those Hooters girls!!!! Lol

sigpi906
05-19-2013, 12:08 PM
Thanks for all the help y'all. We got a 3rd place call for Pork. I can't thank y'all enough for all the help. I really think all the advice I got here made the difference.

I'm going to post a pic of the box we turned in a new thread for critique.

Porking in Public, Our team name was Big Shoes BBQ. We were in spot 40, on the north side of the park against the river wall. Right next to Backwoods BBq

sigpi906
05-19-2013, 12:17 PM
Proof :)

Ron_L
05-19-2013, 12:40 PM
Congrats!