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Old 04-14-2012, 01:50 PM   #5
smalls65
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Join Date: 04-27-09
Location: Durham, NC
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I pretty much like to have big meats done between 9-10am and in the cambro...I practice really hard on chix/ribs to dial in on my cook times so at comps I have them coming off as close to turn in as possible...If ribs finish little early I will vent them and let them rest in the cambro for about 20-25 minutes and sauce them and back on to set the sauce to have them back off with time to slice and pick out the ones to build my box with...with chicken I time it to the last minute...I dont like to rest my chicken but maybe 5 minutes before tasting and going in the box...my chix goes on at 10am and is coming off at least by 10 minutes to 12 or whenever turn in is....
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3
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