The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 08-23-2012, 09:37 AM   #1
Buckscent
Knows what a fatty is.
 
Join Date: 07-09-10
Location: B'ham Alabama
Downloads: 0
Uploads: 0
Default Timing question

If it takes 12 hrs for a brisket and butts, when they are done you take them off the smoker. Then for Ribs it takes 3-4 hrs and chicken 2 hrs how do you time it all for the box's so it wont be cold. When you take the butts and/or briskets off you have at least a 4 hour wait time till the ribs are done... If you keep them wrapped in a cooler until turn in will they not still be cooking? untill you unwrap them? I just need some timming help

Thanks
Buckscent is offline   Reply With Quote


Unread 08-23-2012, 10:00 AM   #2
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

i cook butts and brisket overnight in one WSM. they can stay in there all morning until they are done. then they rest in a cooler for as long as need be.

ribs and chicken on the other WSM.

when i cooked on only 1 WSM, i started the brisket and butts a little earlier to get them off in the morning for chicken and ribs to go on.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 08-23-2012, 10:07 AM   #3
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Assuming you are wrapping while cooking, open for 5 to 10 minutes to let the steam out before putting in cambro.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 08-23-2012, 10:20 AM   #4
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

We cook in PNWBA, where the big meats are turned in first :)
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Unread 08-23-2012, 10:37 AM   #5
lcbateman3
is One Chatty Farker

 
lcbateman3's Avatar
 
Join Date: 02-24-10
Location: Jonesborough, TN
Downloads: 1
Uploads: 0
Default

Butts and Brisket will hold in cambro/cooler for a while. Like Ford said, make sure you open up the wrap and let them vent for a while before putting them in storage.
__________________
--Lionel

You only fail if you do not try.
lcbateman3 is offline   Reply With Quote


Unread 08-24-2012, 05:00 AM   #6
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

For us, all meats start and finish at different times. We'll hold our big meats (pork/brisket) in a cambro until turn-in, but prefer to turn in chicken and ribs as soon as they are off the cooker.

The reality is...it's a timing thing that takes a lot of practice to balance out. We follow a fairly strict, printed-out timeline based on our practice cooks and past comps. Sometimes, it still doesnt work.

I also agree with the others on venting by opening the foil up. It helps....

Best of luck.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts