Just got home from first competition... - Page 2

Big George's BBQ · 10-14-2012, 04:57 PM

I am glad you had fun You learn something every time Very important- Have Fun

ButchB · 10-14-2012, 06:42 PM

Quote:

Originally Posted by Vendinguy

Awesome job for first time out. You should be proud. Sounds like you learned a lot and the competition should be looking out for you next time.
BTW What event did you cook?

I cooked in waxhaw. Already signed up for my next one. Gonna try the hog happening in Shelby next.

Meat Man · 10-14-2012, 06:59 PM

Wow, great job! Congrats on your first comp.

kenthanson · 10-14-2012, 10:50 PM

Congrats, we battled temps on our ribs in our first comp as well, didn't really monitor them much because I was pretty confident in our ribs. The ribs went on after the brisket got take off to rest and taking a 15 pound heat sink out caused our temps to soar. Hated the ribs, overcooked and bad flavor, 4th place call.

NorthwestBBQ · 10-15-2012, 02:37 AM

Both boxes look great!

rksylves · 10-15-2012, 07:08 AM

Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ

ButchB · 10-15-2012, 11:34 AM

Quote:

Originally Posted by rksylves

Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ

Yeah, my back and feet are hating me right now. Will def have leg extensions before next one.

rookiedad · 10-15-2012, 11:58 AM

when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.

Burk504 · 10-15-2012, 03:56 PM

Wow, that is amazing for a first comp! Congrats

BaggerBill · 10-15-2012, 07:39 PM

Awesome job!

columbia1 · 10-16-2012, 10:25 AM

Nice start!!!

Divemaster · 10-16-2012, 11:52 AM

Quote:

Originally Posted by Teamfour

Why didn't you rest the brisket in a cambro or cooler?

Quote:

Originally Posted by ButchB

Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.

Quote:

Originally Posted by rookiedad

when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.

I agree with letting it cool. We sometimes add either apple juice or beef broth to the foil to help keep the meat moist before we put it in the cambro. This also helps cool it down a bit quicker.

Congrats on an awesome 1st comp!!!!

ButchB · 10-16-2012, 01:00 PM

Thanks everybody for all the tips and compliments!

ITBFQ · 10-17-2012, 09:58 AM

I can only hope for results like that next year!

10-14-2012, 04:57 PM	#16
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I am glad you had fun You learn something every time Very important- Have Fun __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

10-14-2012, 06:59 PM	#18
Meat Man Full Fledged Farker Join Date: 10-08-11 Location: Salt Lake City, Utah Downloads: 0 Uploads: 0	Wow, great job! Congrats on your first comp. __________________ *It's all about the Meat!*

10-15-2012, 02:37 AM	#20
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Both boxes look great! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-15-2012, 07:08 AM	#21
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	Piece of advice... Put leg extensions on those tables. Your lower back will thank you. Russ __________________ Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ

10-15-2012, 11:58 AM	#23
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

10-14-2012, 10:50 PM	#19
kenthanson Full Fledged Farker Join Date: 07-10-11 Location: Saskatoon, SK Downloads: 0 Uploads: 0	Congrats, we battled temps on our ribs in our first comp as well, didn't really monitor them much because I was pretty confident in our ribs. The ribs went on after the brisket got take off to rest and taking a 15 pound heat sink out caused our temps to soar. Hated the ribs, overcooked and bad flavor, 4th place call.

10-15-2012, 03:56 PM	#24
Burk504 Knows what a fatty is. Join Date: 07-01-09 Location: South Riding, VA Downloads: 0 Uploads: 0	Wow, that is amazing for a first comp! Congrats __________________ www.facebook.com/smokisporkis - UDS, Bandera, ECB

10-15-2012, 07:39 PM	#25
BaggerBill Found some matches. Join Date: 06-24-12 Location: York, Pa Downloads: 0 Uploads: 0	Awesome job!

10-16-2012, 10:25 AM	#26
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	Nice start!!! __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

10-16-2012, 01:00 PM	#28
ButchB Full Fledged Farker Join Date: 02-11-12 Location: Rockingham, NC Downloads: 0 Uploads: 0	Thanks everybody for all the tips and compliments! __________________ THE PIT QUE- Backwoods Party, Rec Tec Pellet grill, BBQ Guru, Red Thermapen, KCBS CBJ

10-17-2012, 09:58 AM	#29
ITBFQ Knows what a fatty is. Join Date: 09-17-12 Location: Aurora, IL Downloads: 0 Uploads: 0	I can only hope for results like that next year! __________________ UDS; ECB; Non-Thermapen; Cold Brews; Kettle; Commercial Series Gasser; Some Other Crap, Too!