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Old 04-03-2008, 10:28 PM   #1
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Default Competition Pulled Pork

I've got a question regarding timing and wrapping pork butts.

I've got a WSM and when I cook pork butts, I average just a little over an hour per pound (the last one I did was about 9 hours for an 8.5 lb butt). I'm wrapping them at 160* and cooking until 195* +/-.

Assuming that turn-in is at 12:30 and backing off for a 1 hour rest in the cooler, that gives me an approximate start time of 2:30 am. This seems awful late compared to some of the other teams that I see cooking. I'm guessing that I'm cooking at about the same rate as everyone else, so I'm wondering if teams are putting their butts in the cooler for several hours.

My question is, "What time are the rest of you starting cooking your pork butts and how long do you let them rest in the cooler?".
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Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
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