Sorry, I was working back from the pork turn-in time. That puts the 45 minutes at 12:15, right between chicken and ribs.
I guess the reps could check to see if cooks have whole butts in their smokers at 10 am. For me, the reps could check my Cambro because that is where they would find the butts at 10 am. The time for judge check-in and orientation could be adjusted to make it happen.
Benny