Thanks Brooklyn Q for the NE contest feedback !!. Very helpful.
I agree on the timeframes. My intentions (if turn in was on Sunday) was to arrive early Sat for set up (not knowing how long that takes) and then prep the meats and have in the smoker later that day or early evening for the brisket to come off in time on the next day.
It turn in's are on Sat, then I agee that you need to arrive early on Friday.
Originally, the whole idea of getting there the night before that (ex. Thurs for a Sat turn in) just seemed unneccesary at first thought. But I can understand people wanting to really have ample time to rest and hang out.
I'm definitely OK with that stuff, I just need to make sure my teammates understand the time committments if and when the time comes that we look to travel travel a little for a contest. We have a long way to go as I just want to get the first one under our belts before making long term plans.
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's