how long to rest the big meats before turn ins

early mornin' smokin' · Apr 10, 2012

Debating a change up of our normal procedure, and getting the larger meats off the cookers around 7-8am to free up cooker space. They'll be wrapped and cambro'd up until right before turn in. I feel the long rest can't be detrimental to the cook. Just want some input. This is our first year cooking on all BGE's and looking to keep it that way, bringing a weber kettle in case we need the extra space. figured as long as 1 of the big meats were done by 7 we can get our ribs in and rocking than if all goes as planned the chicken would go in the egg around 10. Decisions decisions, just doing my normal pre-contest freak out. Can't wait to see everyone at williepallooza!

jbrink01 · Apr 10, 2012

I've seen teams get called that rest at 9 and some that dont rest until 11. 7 seems early, but that's just me.

big brother smoke · Apr 10, 2012

I generally like to rest at the 9 am mark as mentioned. However, my butts finished 6:30 am at my last comp and walked 2nd:razz: edit meant 6:30a

Nordy · Apr 10, 2012

My big cuts usually come off between 8 and 9-ish. Lately it's been closer to the 8AM mark. I've walked in both brisket and pork with this schedule.

bover · Apr 11, 2012

Do a couple of practice runs with the extended rest time and see what, if any, impact it has to the final product. I'd assume it certainly wouldn't be detrimental but there's only one way to find out for sure...

Podge · Apr 11, 2012

I hope like hell mine are done at 7, 8 at the latest.

ique · Apr 11, 2012

Podge said:
I hope like hell mine are done at 7, 8 at the latest.

Cooking on 1 BWS Fatboy, I can understand why.

Podge · Apr 11, 2012

ique said:
Cooking on 1 BWS Fatboy, I can understand why.

Chris, I got a competitor last year, and I just treat it like a large fatboy. I got a competitor because I flat out wore out my fatboy, and there's been more than one contest I had to pull a brisket early because it wasn't dead yet, and needed to make room for ribs. At least this way, I got an extra rack or two incase that happens again.. I've gotten into the groove of trying to just cook two meats at a time, it works for me and like to keep it that way!.. I hope to run into you this year !

how long to rest the big meats before turn ins

early mornin' smokin'

is Blowin Smoke!

jbrink01

is One Chatty Farker

big brother smoke

somebody shut me the fark up.

Nordy

Knows what a fatty is.

bover

is one Smokin' Farker

Podge

is Blowin Smoke!

ique

is One Chatty Farker

Podge

is Blowin Smoke!

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