What Time For Big Meats

[IowaWildHogsBbq]

What time do you guys start your big meat at comps? I am running a wsm with a guru at 250. I started at midnight at my last comp the butts stalled at 170 for a long time the wierd thing was they were both done at 185 and my money muscle read 205.

 

[Pelkster]

I use a backwoods and cook about 250 as well, and I start my bigger cuts about midnight. I've always experienced the stall around 170, and they finish around 8-9am. Comes out really good now that I have my routine pretty sell set.

 

[IowaWildHogsBbq]

That helps alot. Thanks

 

[Bigdog]

Yup. Midnight is a common time. Most cooks like to get their big meats done well before turn in time and let them rest in a cooler or cambro. Nothing worse than not getting done on time.

 

[Parts_Guy]

We use WSM's with gurus also. We run at 245 and brisket goes on at 1. Butts go on at 3.

 

[hogzgonewild]

Wow, I'm in the minority here. I cook at 240* starting at 8pm and take them off at 8am right at 190-200* and cooler them. That way the cooker is empty for my Chicken and Ribs.

JT

 

[Fat Freddy]

Wow, I'm in the minority here. I cook at 240* starting at 8pm and take them off at 8am right at 190-200* and cooler them. That way the cooker is empty for my Chicken and Ribs.

JT

Not exactly the same times as me but fairly close to my times. On at 8-9pm off at 8-9 am. I had planned on adjusting that a bit if things work right, but I dont want to change things much.

 

[mobow]

On at 10:00pm off around 9:30am. Vent then in a cooler. keith

 

[BBQ_Mayor]

I'm with ya JT. With the WSM, Backwoods, Goodone or the Pellet. They go on at 9 and off around 9 or 10 the next day.

 

[Bourbon Barrel BBQ]

5am off at 930.

 

[Nordy]

On at 8PM... off when they are done... usually 830-9AM

 

[chickenchoker]

on at 10:30pm and off when they are done... anytime from 8-10am wsm's running on stoker

 

[southernstyle]

on at 2am off between 8 -10 am