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Old 04-04-2008, 10:38 AM   #13
Bearbonez
On the road to being a farker
 
Join Date: 04-02-08
Location: Austin Texas
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I have only done a few comps. We learned the last time that waiting till 10 pm was a mistake for us. turn in time we needed a couple more hours, and we're 10 degrees short and no rest time.
I have noticed at the comps we we're in, quite a few of the vets and trophy collectors start thier fire to get pork butt and brisket in as soon as the meat inspection is done.
Better to have the meat holding in a cooler for a few hours than coming up short. Especially since there is absolutely no way of telling how much collogen is in a piece of meat. A good example is last weekend I cooked a pork butt and was figuring 12 hours...it stayed at the plateau for 8 hours and took total time of 17 hours to hit 195*.
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