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Bentley
03-15-2007, 08:42 PM
When we compete we cook what I think is a very small amount of meat. 1 brisket and 1 butt, 3 racks of ribs and about 10-12 chicken pieces. I was wondering, for those of you that cook multipul cuts of meat, such as butt and brisket, are you using different smokers and wood, are you cooking different times and temps, different rubs and injections? Or is it simply for backup, like NASA redundancy in the system for unexpected system failure!

Fredbird
03-15-2007, 09:13 PM
We cook at least two briskets, two butts, six racks of ribs and fifteen to twenty pieces of chicken. Mostly, just for backup. Every once in a while we will try something different at a comp.

The_Kapn
03-15-2007, 09:24 PM
We double your amounts.

Only "differences" is we put one brisket and one butt to the "warmer" side of the Kingfisher. It seems that the meats cook up about the same anyway.

Each meat group is prepped the same with spices, etc.

No real difference in woods or smoke flavors except we might throw in some fruit woods after the butts and briskets are in foil and the ribs and chicken are starting to cook.

Just gets to complicated for our little minds to manage more variety than that :oops:

TIM

HoDeDo
03-15-2007, 09:25 PM
We cook 2 butts, 2 briskets, 3 slabs, and 15 pieces of chicken. Backup is good, but I usually take them to different temps, for example.... pulled pork vs. chopped or sliced.

voodoobbqIL
03-15-2007, 10:07 PM
We do 2 butts sometimes 3, 2 briskets, and 6 ribs, Chicken you always do a lot of so I say 16 pieces.

Sawdustguy
03-15-2007, 10:18 PM
You are not cooking nearly enough for a contest. The idea of cooking more is you have a choice of what you turn in. If a brisket did not turn out just right you have one or two more to choose from. Same goes for butt, chicken and ribs. If you only cook 1 brisket or 1 butt and they do not taste exactly the way you want them to. you are screwed.

MilitantSquatter
03-15-2007, 10:33 PM
More is good if cash for meat and extra cooking space are not an issue..You can get by on what you mentioned.. they key though is to be real careful about not overcooking or undercooking and prepping right...

Last year, I did 2 briskets, 2 butts (comes in twin pack), 6 ribs (comes in tri pack) and 15-24 chicken parts.. This cost me approx $150 per contest.. This was nearly 1/4 of my overall contest expense.

The six ribs were definite overkill in my mind.. It's the most expensive of the meats (babybacks) and I had three times as many compared to butts & briskets for a category that was equally weighed to the other three..

In retrospect, I wasted a lot of food as most of it I did not bring all the way back home for various reasons. I rarely noticed any significant differences in taste and tenderness and appearance between the like items..

I've been toying with the idea of cooking less to be more focused.. Have not made a decision on that as of yet.I think that if one cooks less, you'll more likely be much more cautious about your prep work, your temps, times, feel etc. All good things necessary to perform your best.

Again, if money and chamber space are no object, cook more.. If they are an issue, you can deal with it by cooking carefully.

Bigmista
03-15-2007, 10:40 PM
We cook 2 briskets, 2 butts, 4 racks (spares), and about 20 thighs. Cost is a little easier for us because we have four people and each person covers the cost of the meat they are in charge of.

spicewine
03-15-2007, 10:46 PM
Chances are that each cut that you buy at the market is from a different animal. Different age, different sex, different feed lot. All of these factors play into the flavor of the meat. When you buy only 1 cut you are rolling the dice that that particular cut is the best cut available.

We do 2 Brisket, 2 Pork Butt, 6 racks of ribs and 20 or so chicken.

Know your Butcher! Tell them what you need!! Pick it out yourself from not what's at the meat counter, but what's in their cooler.

You are paying for it, so you might as well be picking out the best!!

We have found, that when we talk to our meat suppliers, and told them that we were cooking on the Pro Circuit, that they bent over backwards to give us the best cuts.

Yes meat is expensive, but 1 Butt---1 Brisket--- does not give you the best odds of walking!!

IMO

Spice

Jeff_in_KC
03-15-2007, 11:15 PM
2 briskets, 4 butts, 6 slabs, 18-24 pieces of chicken

All for the same reasons as mentioned... options at turn-in time.

Dale P
03-16-2007, 07:59 AM
2 briskets, 2 butts, 3 racks of ribs, at least 12 pieces of chicken. If I have the extra money I will cook more of everything but the above is my minimum.

YankeeBBQ
03-16-2007, 08:45 AM
You are not cooking nearly enough for a contest. The idea of cooking more is you have a choice of what you turn in. If a brisket did not turn out just right you have one or two more to choose from. Same goes for butt, chicken and ribs. If you only cook 1 brisket or 1 butt and they do not taste exactly the way you want them to. you are screwed.

You better tell Mike Davis and Johnny Trigg they've been doing it wrong all this time. They both cook a minimal amount of meat.

The_Kapn
03-16-2007, 08:49 AM
You better tell Mike Davis and Johnny Trigg they've been doing it wrong all this time. They both cook a minimal amount of meat.

Heck, If I ever got as good as those guys, I would cut back.
For now, "an amateur hedging my bets" here. :oops:

TIM

Sawdustguy
03-16-2007, 09:05 AM
You better tell Mike Davis and Johnny Trigg they've been doing it wrong all this time. They both cook a minimal amount of meat.

You tell them they are doing it wrong, we would be screwed though. They can get away with that, they are amoung the best cookers in the world. We do this as a hobby and cook 4 or 8 contests per year. There is no way we have the experience to cook as consistantly as they do. It is a real possibility for us to have trouble with a brisket or a rack of ribs. If we brought only one we would be in trouble and DQ.

BTW We only take 2 briskets, 2 butts, 6 racks of ribs and 24 thighs.

YankeeBBQ
03-16-2007, 09:15 AM
They are not screwed, I would be screwed though. They can get away with that, they are amoung the best cookers in the world. We do this as a hobby and cook 4 and 8 contests per year. There is no way we have the experience to cook as consistantly as they do. It is a real possibility for us to have trouble with a brisket. If we had only one, we would be screwed.

BTW We only take 2 briskets, 2 butts, 6 racks of ribs and 24 thighs.
I cook 2 butts, 2 brisket 3 or 4 racks of ribs and 12 thighs. I used to cook a lot more chicken and ribs but I find I get a better product cooking less because I can give each piece of meat more attention. I think the main reason Trigg and Davis could so little is because they are on the road all summer and have nothing to do with all that extra meat.

Fredbird
03-16-2007, 09:19 AM
Three years ago I thought I would save a little money and cooked three racks of ribs for a contest. Two of the racks didn't turn out very good. The third rack was okay. I managed to get 7th place with it. It scared me enough that i've always done at least six slabs since.

I know some competitors will do three racks of spares and three racks of baby backs and pick the best for turnin.

It did seem that last year I was getting three to five good racks out of six at every contest. I just don't want to take a chance at a contest. Leftovers are never a problem.

MilitantSquatter
03-16-2007, 09:20 AM
I used to cook a lot more chicken and ribs I but I find I get a better product cooking less because I can give each piece of meat more attention.

Glad to hear my potential thought process is not totally off the wall !!!

Sawdustguy
03-16-2007, 09:22 AM
You better tell Mike Davis and Johnny Trigg they've been doing it wrong all this time. They both cook a minimal amount of meat.

You tell them they are wrong. It would be foolish to assume we cook as well as the pros. We do this as a hobby with only 3 years experience doing 4 to 6 contests a year. We do not have the consistentcy that they do. It is entirely possibly for us the make a mistake or have a brisket or rack of ribs that just doesn't taste as good as we would like. For us to compete I don't feel comfortable bringing one of each. We feel comfortable bringing 2 briskets, 2 butts, 6 racks of ribs and 16 thighs. If Mike davis and Johnny trig cook 1 brisket, 1 butt a rack of ribs and 6 thighs for a contest, good for them, they have my respect. As an hobby team, having fun with this, I feel going to a contest with a little more in the ice box is appropriate.

MoKanMeathead
03-16-2007, 09:32 AM
What everyone else says 2 briskets, 2 buts, 6 ribs, and about 24 chicken thighs. All cooked the same way - for the reasons that spice mentions above. Sometimes will will throw in another whatever and try a different rub or method.

parrothead
03-16-2007, 09:34 AM
2 briskets, 2 butts, 6 slabs and 24 thighs here. Thighs may sound like overkill, but it is kind of hard to get thighs that are uniform around here and we need a good batch to choose from. Might do less this year as we will be supplying all of the meat from the store and we will be able to pick through before we go.

cmcadams
03-16-2007, 10:32 AM
We do 3 briskets, 3 butts, 6 racks and a mess o' chicken (though we may try cornish hens this year). We do a bit more because we do something different with 1 brisket, 1 but, 2 racks and some of the chicken each comp. Sometimes we like it, sometimes we don't, but it gives us a choice for turn in, and a chance to experiment.

Jeff_in_KC
03-16-2007, 07:47 PM
You tell them they are wrong. It would be foolish to assume we cook as well as the pros. We do this as a hobby with only 3 years experience doing 4 to 6 contests a year. We do not have the consistentcy that they do. It is entirely possibly for us the make a mistake or have a brisket or rack of ribs that just doesn't taste as good as we would like. For us to compete I don't feel comfortable bringing one of each. We feel comfortable bringing 2 briskets, 2 butts, 6 racks of ribs and 16 thighs. If Mike davis and Johnny trig cook 1 brisket, 1 butt a rack of ribs and 6 thighs for a contest, good for them, they have my respect. As an hobby team, having fun with this, I feel going to a contest with a little more in the ice box is appropriate.

Hey Guy... guess what... we ARE pros. The KCBS is a professional circuit. However, most of us are just like the back up QB while Davis and Trigg are like Elway and Marino! :lol:

we'll smoke u
03-16-2007, 08:09 PM
We do two brisket-two butts-three racks of ribs-and 16 to 20 chicken thighs. OH and a HOLE LOTTA LIQU0UR (SPELL MOD)

Rub
03-16-2007, 08:22 PM
4 butts, 2 briskets, 6 spares, 12-15 chix. Leftovers are eaten or sold.

scottyd
03-16-2007, 08:44 PM
We do two brisket-two butts-three racks of ribs-and 16 to 20 chicken thighs. OH and a HOLE LOTTA LIQU0UR (SPELL MOD)

Hey you cook more than that, what kind of crap are you selling.


just kidding

answer the phone I have been calling for an hour.

AlabamaGrillBillies
03-31-2007, 08:55 AM
In the past we have done 1 brisket, 2 butts, 2 racks of ribs and 10 thighs. I think for our next comp we will bump that up to 2 brisket, 2 buts 3 or 4 racks and 12 thighs.

swamprb
03-31-2007, 10:13 AM
When we compete we cook what I think is a very small amount of meat. 1 brisket and 1 butt, 3 racks of ribs and about 10-12 chicken pieces. I was wondering, for those of you that cook multipul cuts of meat, such as butt and brisket, are you using different smokers and wood, are you cooking different times and temps, different rubs and injections? Or is it simply for backup, like NASA redundancy in the system for unexpected system failure!

Good question! Do you work at the JPL?

Brian

Mooner
03-31-2007, 10:39 AM
We cook at least two briskets, two butts, six racks of ribs and fifteen to twenty pieces of chicken. Mostly, just for backup. Every once in a while we will try something different at a comp.

We do the exact same amount, to the tee. If we do experiment we will use the extra of the two to do so, then we taste test to see how it turns out. This is why, as Fredbird said, you always buy double of everything. That way you can select what is the best peice from each group.

Solidkick
03-31-2007, 10:57 AM
Hey Guy... guess what... we ARE pros. The KCBS is a professional circuit. However, most of us are just like the back up QB while Davis and Trigg are like Elway and Marino! :lol:

Ok....maybe you should have used Manning and Brady instead of Elway and Marino....the last two are retired, while the first two are still active in the sport, much like Davis and Trigg, who continue to kick our everloving BUTTS!! :mrgreen: But I think we got the picture! LOL

ZILLA
04-01-2007, 01:34 PM
This is usually what we do.

4 Chicken halves - we turn in the two best looking ones.
3 packer briskets - two for turn in choice and one for experementing.
4 racks of spare ribs.

JohnMcD348
04-01-2007, 03:47 PM
I've been thinking alot about this the last few weeks also and decided my first contest I plan on 2 Brisket, 2 Butts(Maybe 3), 6-9 slabs( most probably only 6) and about 20 thighs or 12 quarters.

With all the smokers I have at my dsiposal now, I've got alot of room to segregate everything so the timing for cook space won't be as critical.

G$
04-01-2007, 06:43 PM
I've been thinking alot about this the last few weeks also and decided my first contest I plan on 2 Brisket, 2 Butts(Maybe 3), 6-9 slabs( most probably only 6) and about 20 thighs or 12 quarters.

With all the smokers I have at my dsiposal now, I've got alot of room to segregate everything so the timing for cook space won't be as critical.

My advice for first competitions is to be conservative. IMO, you will NOT have time to worry about 3 butts, so stick to 2. Same for ribs: 9 slabs is more than you need for variance, 6 is what we use. Thighs are cheap, so we go with 30, but 20 is enough first time around.

Bentley
04-01-2007, 07:46 PM
Good question! Do you work at the JPL?

Brian

The only job JPL would give me is sweeping floors!

JohnMcD348
04-01-2007, 08:29 PM
Thanks for the advice. It's much appreciated. I haven't tried a comp cook yet at home but I'm working up to it.

Smokin Gator
04-02-2007, 08:49 AM
Having never cooked a comp take this for what it is worth (nothing) but I have done a lot of picking over meats and was on a meat judging team way back when. We spent a lot of time in a local packing house.

As Spice mentioned and we all know... no two pieces of meat are the same. If it were me I would spend a lot of time picking out my meats and cook 2 briskets, 2 butts, 6 racks of ribs and 16-20 pieces of chicken. Test 'em for taste and turn in the best. I also like the idea of turning in as uniform as possible chicken pieces. If you are there to compete you just as well give yourself every chance of doing well.

Puppyboy
04-02-2007, 12:47 PM
My first comp is next weekend. Being this is first one I am doing, it's more for the fun and opportunity of meeting other brothers.

From what I have read so far, I am undercooking, but seeing how cooking space is an issue:

1 brisket, 1 shoulder, 2 BB racks, 12 pieces of chicken

Muzzlebrake
04-02-2007, 08:56 PM
1 brisket, 1 shoulder, 2 BB racks, 12 pieces of chicken

I would go with at least 3 racks and 2 butts. that is how I end up getting them packaged anyway.

For the Dr BBQ class this past weekend, he had us cook 1 brisket, 1 butt, 1 rack of spares, and 9 thighs. He mentioned at one point that he will more than likely start doing 2 racks at some time.

The_Kapn
04-02-2007, 09:05 PM
I would go with at least 3 racks and 2 butts. that is how I end up getting them packaged anyway.

For the Dr BBQ class this past weekend, he had us cook 1 brisket, 1 butt, 1 rack of spares, and 9 thighs. He mentioned at one point that he will more than likely start doing 2 racks at some time.

Uh--Ray can correct me if I am wrong, but that sounds like the "class" load of meats.
I do believe he cooks more for competition. :-D

TIM

Westexbbq
04-02-2007, 09:12 PM
Agree, that was just the "class" special.