I think most of the New England events that you and I will cook in are Sunday turn-ins. Usually for the Sunday turn-in contests they open the cooks area at 7:00 am for setup on Saturday morning. Last year we got there at 7:00AM on the nose on Saturday because we wanted to get our meat inspected ASAP so we could marinate for as long as we could before things went on the smoker at 9:00 PM Saturday evening.
(Brewmaster and Pitmaster)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
"Sam I Am": XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Custom Made Automated Souped Up Sabco