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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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04-09-2014, 10:24 PM | #1 |
Got rid of the matchlight.
Join Date: 04-08-14
Location: El Campo, TX
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Competion brisket
Hello guys, I'm new to the forum and had a question. When I cook a brisket, I cook on my backyard offset smoker at 250 for about 12-15 hours depending on the size of the brisket. I'm cooking in my first comp this Friday and plan on cooking four briskets in a larger offset smoker, the smoker can hold about 8 briskets, any suggestions on if I need to crank up the heat because I'm gonna have four briskets on the pit?
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04-10-2014, 01:11 AM | #2 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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A few questions first.
Have you practiced cooking more than one brisket on your BY smoker? Have you cooked on the larger smoker before? Will there be anything else on the larger smoker besides the 4 briskets?
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Crash - HIBarbeque.com |
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04-10-2014, 04:57 AM | #3 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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cooking 4 along with all the other meats? Amount of time that Pit temp will recover changes, however temp to cook at does not change vrs volumn....also the amount of wood used to maintain temp will, you have more mass to heat up..if you go in with cold meats your ambient temps will fall quicker, think about a mixxed drink, 1 ice cube or 4? Maintain your desired pit temp and when its done its done..so the bottom line is, if the recovery time lags so will your rise of internal meat temps.
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04-10-2014, 05:40 AM | #4 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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4 briskets for a comp? wow
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Grey Street BBQ Competition Team |
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04-10-2014, 05:45 AM | #5 |
On the road to being a farker
Join Date: 09-28-11
Location: Leonardtown, MD
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04-10-2014, 06:22 AM | #6 |
Full Fledged Farker
Join Date: 06-17-13
Location: Acworth, GA
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This!
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[B]FORMER Owner- Atlanta BBQ Store[/B] [url]www.atlantabbqstore.com[/url] |
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04-10-2014, 06:36 AM | #7 |
Is lookin for wood to cook with.
Join Date: 10-06-13
Location: Bethesda, Maryland
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Yes, 4 is a bit much; we cook 2 - from different sources - each comp
And temp is temp 250 is 250 unless your pit is hotter or colder depending on location . . . . .
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[B]Backstage BBQ Boy[/B] Cooking with Nature Boy KCBS Certified Judge; NCBS Certified Judge Big Green Egg; Bar B Chef Offset; Weber 22" kettle |
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04-10-2014, 07:29 AM | #8 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
If your smoker has good heat circulation around the briskets, cooking them at your established temperatures should be fine and you shouldn't need to either increase the temperature nor change your cook times/schedule. Best of luck!
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-10-2014, 07:34 AM | #9 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Get 2 briskets, one is always better than the other in more than one way.
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04-10-2014, 09:58 AM | #10 |
is one Smokin' Farker
Join Date: 07-29-13
Location: Fort Worth, Tx
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I took a class from this guy once and what he said makes since. Cook only one of each category (except ribs 2). This way you won't be second guessing yourself on your turn ins. Also you'll learn to perfect what you do, not to mention saving $$$.....
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Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly [B][I]Fast[/I][/B] [B][I][COLOR="Red"]RED[/COLOR][/I][/B] THERMOPEN MK4, Super, Duper [I][B]Fast[/B][/I] [COLOR=red][B][I]RED[/I][/B][/COLOR] THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins" Rick |
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04-10-2014, 10:33 AM | #11 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Quote:
I can't see four, though, just the time to process/slice/evaluate four would be pushing the timeline to get an entry assembled and not have it end up looking just as rushed as it was.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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04-10-2014, 11:06 AM | #12 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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What she said! I still just cook one, but it's bit me on the butt before (just look for BBQr's Delight score at the AR open last year -- start at the bottom). Still I can't decide between two for turn in. My palate is shot by then.
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04-10-2014, 11:38 AM | #13 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Don't over think it. Just cook what you want. Everyone will tell you their hero stories of what they cook and how they can cook 6 chicken thighs and one rack of ribs and they win all the time. Cook four briskets of you have the room and effort. I cook one because I am lazy. There are plenty of comps I wish I had 4. There is nothing wrong with 4 or 2 or 1. Whatever makes you comfortable. I use to cook four pork butts to get the box I wanted.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-10-2014, 01:14 PM | #14 |
On the road to being a farker
Join Date: 04-16-12
Location: Spring Hill, TN
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I would search the forum, as this is a topic that was been talked about...a LOT.
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04-10-2014, 01:34 PM | #15 |
is One Chatty Farker
Join Date: 03-19-13
Location: Suwanee, GA
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We cook on an off-set RF cooker (30x60 chamber size), and the only struggles we find with temperature is when we pack that baby full she struggles to maintain the higher temsp we like to run at. For a competition (KCBS) we cook 2 briskets, 2 butts, 4 slabs of ribs, and a sampling of chicken. If we happen to overlap our times with our big meats, having all of this on there at once does make our temp struggle to say higher, but placement to ensure we're not blocking flow helps to resolve that issue. I would make sure you have some extra fuel so you can feed it more often if you find you're having issues.
With that being said, I do agree that 4 briskets may be a bit of overkill depending on the type of competition you're doing.
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