Quote:
Originally Posted by jketron
I'd like to only cook on a single 22 and getting that note of have the brisket and pork done and resting before 9. Do you think that starting the ribs and chicken right when you pull the brisket and pork off is a enough time if I have them pulled at 830-845 ish?
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Assuming you are doing a KCBS contest, that might be a stretch. I guess it depends on quickly you cook your ribs. If your ribs go on at 830, that would be real tight time wise with a 1230 turn in. Subtract 15 minutes for boxing and walking to the turn in table. Since you want to only use one cooker, you will have the lid off at least twice for your chicken while the ribs are cooking, again slowing down your rib cook. I would look to have my large cuts off by 700ish. Let them cool slightly to prevent after cooking in the Cambro. FWIW, I have held both chicken and ribs, you are better of having your stuff done 15 minutes early, then 30 seconds late.
