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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-24-2013, 10:42 AM   #31
jketron
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Ribs on top rack 8:30
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Unread 02-24-2013, 10:50 AM   #32
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hows your chicken box looking? it's almost TIME!!!

my honest opinion, you are a bit behind/cutting too close. plus, you NEED sleep.

i start the big meats quite a bit earlier and time it so they wrap either right before sleep or first thing waking, 6A ish ideally(jaskew knows how that works). ribs around 7:30A, rather rest them than run out of cook time.

look forward to see how it turns out for you, but those are my 2 cents. i cook on WSM's as well.

*edit* duh, you're 3 hours back...you've got plenty of time for chicken.
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Unread 02-24-2013, 10:58 AM   #33
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We cook under canopies - as well as sleep. Generally, for our weather, we take winters off so we do not have to deal with the extreme cold. Lowest we have stayed over night is in the 30's and that gets pretty darn cold when you are sleeping. If you have heavy side walls like welding mats a heater would help. We will bring a tent if it looks like rain or wind to help protect things if needed.
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Unread 02-24-2013, 11:01 AM   #34
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i sleep in the back of the truck or on an air mattress inside the canopy, with walls. sleeping and cooking in the 20's-30's is real rough, but all part of the game.
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Unread 02-24-2013, 11:04 AM   #35
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Originally Posted by jketron View Post
Thank, I'm taking all the notes I can to see how this pans out. I wasn't planning on looking at the pork and brisket again until 8:15 ish. I have the brisket on the bottom rack and the pork on top. I''ll move the both to the bottom at 8;15 when I check. I plan on putting the ribs on at 9:00am and chicken at 930
If you're practicing for the Santa Anita contests, make sure your notes are adjusted to the 11:00 start for turn-ins. I agree, you may be cutting it close on time with the ribs and maybe chicken even for a noon turn-in.

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Unread 02-24-2013, 11:08 AM   #36
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Originally Posted by boogiesnap View Post
hows your chicken box looking? it's almost TIME!!!

my honest opinion, you are a bit behind/cutting too close. plus, you NEED sleep.

i start the big meats quite a bit earlier and time it so they wrap either right before sleep or first thing waking, 6A ish ideally(jaskew knows how that works). ribs around 7:30A, rather rest them than run out of cook time.

look forward to see how it turns out for you, but those are my 2 cents. i cook on WSM's as well.

*edit* duh, you're 3 hours back...you've got plenty of time for chicken.

No worries and thank you for the advice, what time do you shoot to remove each meat, rest time and then ready to box?

This is the formula I need to work on.

Using chicken for example I'm shooting to start at 9:30am. I have a consistent 2 hour cook time from raw to its ready to be boxed. This would leave me a 30 min buffer. My box is ready to go and all I need to do is place the meat in the box, fuss a little of the presentation and turn it in.
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Unread 02-24-2013, 11:21 AM   #37
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Pork and Brisket are done, I have to admit I over shot the temps. I know temps are a nice guide and tenderness rules. Pork is 205 and Brisket is 211, both tender. I've uncovered them and lets see how they hold. I'm so glad this is a test run. Both pieces of meat done in under 6 hours at 275
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Unread 02-24-2013, 11:25 AM   #38
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Do you put the smoker out from under the two canopies?
Smokers go outside the canopies unless we got caught in rain that we weren't prepared for -- we'll bring a third if we know it's going to be wet.

Now that you're up to chicken -- chicken is the one meat we don't rest. This is the cook you do to determine how long it takes you to sort your pieces, arrange them in your box, improve their appearance and walk it. Once you know how long that takes, then backtime it from the front of the entry window.

At this stage of the game, aim for the front of the window, because you'd be surprised how things come up that will eat just a couple of minutes, and things will relentlessly snowball from there.
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Unread 02-24-2013, 11:26 AM   #39
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My briskets and butts are typically out of the cooker and in the Cambro resting by 9:00. For me, ribs and chicken are just-in-time cooks, meaning they go from the cooker into the box, no rest.
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Unread 02-24-2013, 11:28 AM   #40
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Originally Posted by DivaHerself View Post
At this stage of the game, aim for the front of the window, because you'd be surprised how things come up that will eat just a couple of minutes, and things will relentlessly snowball from there.
Excellent advice. Also, you need to know how long it will take to get from your spot to the turn in area. At smaller comps this will be a minute or two, but at bigger comps this can be 5 minutes or more. We always walk it and time the walk, and we purposely walk slowly so we can pick it up for the real thing.
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Unread 02-24-2013, 11:29 AM   #41
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My briskets and butts are typically out of the cooker and in the Cambro resting by 9:00. For me, ribs and chicken are just-in-time cooks, meaning they go from the cooker into the box, no rest.

Thank you for that bit, thats awesome to know. So butts and briskets can sit... Do you un cover them in the cambro to stop the cooking?
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Unread 02-24-2013, 11:33 AM   #42
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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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Unread 02-24-2013, 11:43 AM   #43
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Quote:
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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?
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.
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Unread 02-24-2013, 11:44 AM   #44
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Quote:
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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?
Thats more than enough time for chicken, but I don't think you'll get ribs cooked in that amount of time, especially if you're cooking spares!
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Unread 02-24-2013, 11:47 AM   #45
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How early can I have mt brisket and pork off, realistically? I would imagine they can only sit around in the cambro so long and of course always above 140

I can take two cookers, 22 and a 18. It looks like if there really isn't an issue with pulling brisket and pork off then putting the ribs on then chicken
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