How much meat is enough??

[Smokin' Hicks]

Originally Posted by Pigs on Fire

1 Flat, 1 rack of ribs, 6 thighs and a pork collar

NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time

[boogiesnap]

Originally Posted by Pigs on Fire

1 Flat, 1 rack of ribs, 6 thighs and a pork collar

one packer($45)i'll have to up that number for better meat if i continue, two butts($30), three racks($30), and sixteen thighs($20).

the meats are the cheap part IMHO.

[John Bowen]

Currently for competition we cook 1 Packer, 2 Butts, 3 Racks of ribs and 12 -16 thighs. We spend about 150.00. I have been toying with the idea to add a brisket flat but I am not sure the benefit will outweigh the effort.
I am curious though – when I cook that much meat (butts / brisket) my smoker is a whole different creature – it operates a little differently in the sense that I have a buildup of moisture. My cook times go longer and the bark is not where I like it.

[Alexa RnQ]

We cook pretty much in line with the quantities mentioned upthread, although we're thinking of cutting down to cooking 8 chicken thighs. Not because chicken is expensive, for sure, but because it's a pain in the butt.

I can't imagine the wear and tear (and time constraints) of sorting through as much meat as mentioned in the original post.

I agree that meat isn't our biggest chunk of expenses to go to a contest. Out here the entry fee is usually larger, and gas to get there and back is a killer. Meat is the one thing you get some return on, because you've got all those leftovers. Can you presell the leftovers before a contest?

[Podge]

I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

[chickenchoker]

2 butts, 2 briskets, 6 racks of ribs and 18 pieces of chicken

[BABYGOTBUTT]

1 quality brisket, 2 quality butts, 12 quality thighs and 4 qulaity racks. 200 bucks. Cook it right and that is all you need.

[Uncle Buds BBQ]

Originally Posted by Smokin' Hicks

NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time

Too funny! Why not skip the MM and just bring a tenderloin?

[Rub]

Originally Posted by Podge

I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

Ditto what Podge said


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[RX2006JE]

for FBA or KCBS i cook 2 butts, 1 brisket, 6 ribs, and 20 chicken

[RangerJ]

Originally Posted by Pappy Q

For KCBS I do 2 butts, 1 whole brisket, 4 ribs and 16 chicken thighs

^^^ This.

[Podge]

Originally Posted by Rub

Ditto what Podge said


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Great minds think alike!

[Wampus]

Originally Posted by New Pal Frank

We usually cook 1 whole packe brisket,2 8# pork butts 3 slabs of bb ribs and 18 - 24 thighs.

If we are expecting company we may add a couple mor racks of ribs.

With normal contest, I take left overs to work and feed about 30 guys in my Department. Thet LOVE BBQ season on Mondays.

We do the same as above, only we never expect company......

I vacuum seal ALL leftovers. I gots 4 kids to feed!

[New Pal Frank]

Originally Posted by Podge

I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

Podge. I thought with all the conections you have in the Butcher Shop industry, you would bring more meat than that.

[Alexa RnQ]

Originally Posted by Wampus

I vacuum seal ALL leftovers. I gots 4 kids to feed!

That only works until they refuse to eat it anymore. Apparently we competed too often and burned out our teenage disposal units pretty early on.