Timing question...

indianagriller · 09-10-2009, 01:21 AM

I am doing the amature contest in New Albany, the turn in times are early morning.
8:55 - 9:05 Chicken
9:25 - 9:35 Pork Ribs
9:55 - 10:05 Pulled Pork
10:25-10:35 Brisket

What is the timing for putting brisket and butts on? I did the Madison backyard competition but, it was a one day cook (started early morning and ended at about 7 pm). Just looking for advice on what you guys do for overnight comps. Thanks

Lippy · 09-10-2009, 02:28 AM

Depends on your cooker, how fast or slow it cooks. We put them on the night before and let them spend a little time in the cooler.

indianagriller · 09-10-2009, 02:53 AM

I use two UDS and thinking of bringing a third, If they cook like the last comp i will have about 2-3 hours of rest time for brisket/butts if i put them on at about eight pm. I may do a run through this weekend to try it out. Thanks

Ron_L · 09-10-2009, 09:21 AM

Give yourself plenty of time for the big meats. They can hold for a long time if you need them too, but there isn't much you can do if you get a stubborn butt or brisket and turn in time is approaching.

musicmanryann · 09-10-2009, 09:54 AM

We try to get the big meats to rest at least two hours before turn-in. Depending on the size of the meat and the temp you want to cook them at and to, and then work back from there.

Jacked UP BBQ · 09-10-2009, 10:25 AM

Remember one thing, putting in the cambro or in a cooler is NOT resting, it is cooking, try to cooler IMO as little as possible.

musicmanryann · 09-10-2009, 10:40 AM

Quote:

Originally Posted by OC PIG ASSASSINS

Remember one thing, putting in the cambro or in a cooler is NOT resting, it is cooking, try to cooler IMO as little as possible.

It is cooking only if you put it straight from the cooker in to the cooler. You can stop the cooking process by letting it steam out prior to putting it in the cambro.

juicybuttsbbq · 09-10-2009, 10:41 AM

Indiana,,, Glad to See you Doing your Homework

I was camped by a couple of Other Backyarders down at the Lake last weekend and that's exactly what they were doing,, Practicing and timing,, Their Conclusion They needed a third smoker just in case,,, Practice Makes Perfect,, 8:55am Perfect time for BBQ Brunch

Jacked UP BBQ · 09-10-2009, 11:01 AM

Quote:

Originally Posted by musicmanryann

It is cooking only if you put it straight from the cooker in to the cooler. You can stop the cooking process by letting it steam out prior to putting it in the cambro.

I stand corrected, you are exactly correct, let it steam out so you do not loose the juice and continue cooking in the cambro. Put it in the cooler no more then 160 degrees. I try to never cooler, but if I have to, must be cooled down.

Big Mike's BBQ · 09-10-2009, 12:13 PM

Sorry to change subjects but since it was brought up. Which is better, to wrap right out of the cooker and into a cambro then "rest" on the cutting board 15 to 20 mintues before cutting, or steam it as you said Ryan, then wrap and into cambro? Just curious, I have been doing the cambro and then rest. Both cases I am talking about pulling meat from cooker when it is up to desired temp.

Big Mike

comfrank · 09-10-2009, 12:23 PM

Oh, man, those are strange turn-in times. For my equipment, I'd probably put the chicken on at 6 in the morning, ribs at 3 in the morning, and pork and brisket at 8:00 a.m. the morning before.

--frank in Wilson, NY

09-10-2009, 01:21 AM	#1
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	Timing question... I am doing the amature contest in New Albany, the turn in times are early morning. 8:55 - 9:05 Chicken 9:25 - 9:35 Pork Ribs 9:55 - 10:05 Pulled Pork 10:25-10:35 Brisket What is the timing for putting brisket and butts on? I did the Madison backyard competition but, it was a one day cook (started early morning and ended at about 7 pm). Just looking for advice on what you guys do for overnight comps. Thanks __________________ www.bigjtssmokin.com JAMBO pit

09-10-2009, 02:28 AM	#2
Lippy On the road to being a farker Join Date: 08-17-08 Location: LaGrange, KY Downloads: 0 Uploads: 0	Depends on your cooker, how fast or slow it cooks. We put them on the night before and let them spend a little time in the cooler. __________________ Perry Brothers and Sons BBQ

09-10-2009, 02:53 AM	#3
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	I use two UDS and thinking of bringing a third, If they cook like the last comp i will have about 2-3 hours of rest time for brisket/butts if i put them on at about eight pm. I may do a run through this weekend to try it out. Thanks __________________ www.bigjtssmokin.com JAMBO pit

09-10-2009, 09:21 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Give yourself plenty of time for the big meats. They can hold for a long time if you need them too, but there isn't much you can do if you get a stubborn butt or brisket and turn in time is approaching. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-10-2009, 09:54 AM	#5
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	We try to get the big meats to rest at least two hours before turn-in. Depending on the size of the meat and the temp you want to cook them at and to, and then work back from there. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

09-10-2009, 10:25 AM	#6
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Remember one thing, putting in the cambro or in a cooler is NOT resting, it is cooking, try to cooler IMO as little as possible. __________________ 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

09-10-2009, 10:41 AM	#8
juicybuttsbbq Full Fledged Farker Join Date: 04-17-09 Location: Louisville, KY Downloads: 0 Uploads: 0	Indiana,,, Glad to See you Doing your Homework I was camped by a couple of Other Backyarders down at the Lake last weekend and that's exactly what they were doing,, Practicing and timing,, Their Conclusion They needed a third smoker just in case,,, Practice Makes Perfect,, 8:55am Perfect time for BBQ Brunch __________________ Everybody Loves Juicy Butts! Fully Customized Hibachi With Dual Stokers Cookshacks FE100,FEC IQ4,1-205,2-260 Southern Yankee Rotisserie with Texas Pit Marsali 2424 2 Juicy Style UDS with RibOLator, GURU The REAL Bubba Keg A Beloved Scrap Pile Barrel Award Winning Super Fast Black Thermapen www.juicybuttsbbq.com

09-10-2009, 12:13 PM	#10
Big Mike's BBQ On the road to being a farker Join Date: 03-19-09 Location: Huxley, Iowa Downloads: 0 Uploads: 0	Sorry to change subjects but since it was brought up. Which is better, to wrap right out of the cooker and into a cambro then "rest" on the cutting board 15 to 20 mintues before cutting, or steam it as you said Ryan, then wrap and into cambro? Just curious, I have been doing the cambro and then rest. Both cases I am talking about pulling meat from cooker when it is up to desired temp. Big Mike

09-10-2009, 12:23 PM	#11
comfrank On the road to being a farker Join Date: 01-29-08 Location: Wilson, NY Downloads: 0 Uploads: 0	Oh, man, those are strange turn-in times. For my equipment, I'd probably put the chicken on at 6 in the morning, ribs at 3 in the morning, and pork and brisket at 8:00 a.m. the morning before. --frank in Wilson, NY __________________ OK Joe Bandera style smoker; WSM 22"; blue DigiQ II

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