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Old 05-05-2007, 09:58 AM   #16
Knows what a fatty is.
Join Date: 04-19-04
Location: Geneva, IL

Originally Posted by Sawdustguy View Post
Neither is a problem. This is how we do it. We start our cooker at 7 PM the night before turn-in. We make sure our cooker is stable and at the cooker is at the temp we want to cook at. Then we put our butts and briskets in. If the meats cooperate they are in a cooler at 7 to 8 am, resting until we need them. We need 3 hours for ribs and chicken so we start cooking them at 8:30. They are both cooked at higher temps so it works out well. We cook 12 to 14 lb packers and 8 lb boston butts. Every piece of meat cooks differently so if your meat cooks slower you may need to wrap it and put it back in the cooker to speed the cooking time.
Originally Posted by Puppyboy View Post
I did my first comp just last month. I ran out of time because I scheduled my take off times too close to the turn in times and essentially ran out of cooking/resting time. With that in mind, for my next comp, I will start my cooking much earlier.
Guy, Thanks-that is what I needed to know. How high are you cooking ribs, and what kind??
I am worried about running out of time also, I have been guesstimating 1.5h/lb for briskets, and lately I have been running out of time. I guess I just need to make sure I bring my 5 day cooler. Thanks again for the advice.
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