Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 08-23-2012, 09:37 AM   #1
On the road to being a farker
Join Date: 07-09-10
Location: B'ham Alabama
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

Buckscent is offline   Reply With Quote

Old 08-23-2012, 10:00 AM   #2
Babbling Farker
Join Date: 04-22-10

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

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

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

Old 08-23-2012, 10:20 AM   #4
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.

We cook in PNWBA, where the big meats are turned in first :)
[URL=""]"Tombstone BBQ"[/URL]
PNWBA Board Member and Certified Judge.
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
[URL=""]Tombstone BBQ on Facebook[/URL]
columbia1 is offline   Reply With Quote

Old 08-23-2012, 10:37 AM   #5
is One Chatty Farker
lcbateman3's Avatar
Join Date: 02-24-10
Location: Durham, NC

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.

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

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

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'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 -
Crash is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:12 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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