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Old 11-13-2005, 10:36 PM   #11
wsm
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Join Date: 08-27-05
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Teams that arrive on Saturday morning.

Quote:
Originally Posted by BrooklynQ
Take some time and count backwards. If I have to turn in my brisket at 2:00 pm, then it has to be put in the presentation boxes by 1:45, it has to be off the cooker and sliced by 1:30, it has to be in the smoker at 6:00pm the night before, it has to be rubbed by 4:00pm the day before. etc etc etc. Who on the team has to be at every critcial point to creat the final product needs to be determined before you decide who gets to sleep late saturday.

It's just my 2 cents here. Feel free to disagree and I'm sure Phil will chime in later.
Please bear in mind that I have cooked at a WHOLE ONE FARKEN comp - and I didn't really cook - I just hung out for my Master CBJ requirement.

Nonetheless, our friends in Texas like to cook brisket high (temp) and short (time) - and they turn out a good product. Also if you start with a 5 pound flat it cooks a bit faster than a 17 pound packer. I don't want to say anything bad about our friends who show up Saturday AM- but do they walk?
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