try to get it done 2 hours early, and as stated above, put it in a warm cooler to hold. I think a lot of newer teams try to time their big meats (butts and Briskets) to come off of the pit right before turn in. you don't need that stress, and IMHO you will have a better product if allowed to sit in a cooler for a couple of hours.
Don't be discouraged that your question didn't get much attention, this section (team mentoring) of the forum doesn't have a whole lot of activity.
Good luck, and try to meet as many of the teams as possible on Friday night.
Caveman Cuisine BBQ Team
HEMI orange "Gravity Feed" Clone
2 Hotrod Black "Gravity Feed" clones
KCBS member #24304
Last edited by Captain Caveman; 04-22-2010 at 10:55 PM..
Reason: added last 2 paragraphs