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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.


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Unread 02-19-2010, 10:19 PM   #1
Just Smokin' Around
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Default Meat Arrangement in a Verticle Smoker

When cooking at a competition with a verticle smoker, how do you arrange your meat in the smoker on the different racks? With juices dripping down, what is on top of what? Thanks.
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Unread 02-19-2010, 11:23 PM   #2
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I have three grates in my smoker. Butts on bottom rack, Brisket middle rack, Ribs top rack. Chicken in a different cooker.
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Unread 02-19-2010, 11:38 PM   #3
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I do 2 butts and 2 briskets, 3 slabs of ribs, and 10-12 pieces of chicken. I'll do one butt and brisket per rack, with the same setup below. The briskets and butts are foiled by the time the ribs go on, so it doesn't really matter at that point. Once the chicken goes on, I'll put a pan beneath it and the ribs so they don't drip on each other.
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Unread 02-19-2010, 11:48 PM   #4
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Butts
Brisket
Chicken
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Unread 02-20-2010, 12:37 AM   #5
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Originally Posted by BBQ Grail View Post
Butts
Brisket
Chicken
As much as I hate to admit it, I agree with Larry. Chicken fat bad.
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Unread 02-20-2010, 08:49 AM   #6
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Quote:
Originally Posted by Brew-B-Q View Post
I do 2 butts and 2 briskets, 3 slabs of ribs, and 10-12 pieces of chicken. I'll do one butt and brisket per rack, with the same setup below. The briskets and butts are foiled by the time the ribs go on, so it doesn't really matter at that point. Once the chicken goes on, I'll put a pan beneath it and the ribs so they don't drip on each other.
Never done a comp but I have cooked all of above in one day and this is what I did.
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Unread 02-20-2010, 10:51 AM   #7
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I had five shelves in the medium Spicebox.

brisket over brisket & butt over butt on shelves (2nd & 3rd from top)...

in AM, ribs start on shelves 4 & 5, then moved up to (3 & 4) after brisket/butts were off.

chicken start on bottom shelf 5, then move all the way up to # 1 to finish hot (radiant heat from upper steel).

layer of foil on shelf 2 so the chicken didn't drip onto the ribs on shelves 3 & 4.
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Unread 02-20-2010, 11:29 AM   #8
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Default vertical order

I do the following on the Caldera Tallboy:
Ribs top 2 racks.
Pork Butts next rack.
Briskets next 2 racks.

The pork drippings only improves the brisket as far as I am concerned.
You thinking of going vertical, or just curious?

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Unread 02-20-2010, 11:45 AM   #9
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Quote:
Originally Posted by MilitantSquatter View Post
I had five shelves in the medium Spicebox.

brisket over brisket & butt over butt on shelves (2nd & 3rd from top)...

in AM, ribs start on shelves 4 & 5, then moved up to (3 & 4) after brisket/butts were off.

chicken start on bottom shelf 5, then move all the way up to # 1 to finish hot (radiant heat from upper steel).

layer of foil on shelf 2 so the chicken didn't drip onto the ribs on shelves 3 & 4.
Something like this, yep.
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Unread 02-20-2010, 12:53 PM   #10
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Wouldn't that depend on the make of vertical? I know BWS are hotter on top but I've heard a Stumps is hotter on the bottom rack due to set up.
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Unread 02-20-2010, 02:53 PM   #11
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....You thinking of going vertical, or just curious?

Brett
I have a Backwoods Fatboy I was thinking of using on occasion and was wondering how folks might arrange the meat. The spacing between the shelves is ~4.25 inches which is tight for butts.
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Unread 02-20-2010, 06:32 PM   #12
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I'm running Pork, Ribs, Ribs in my SS-2 with theree shelves, with Rob running Brisket in his. From there, we'll see where each smoker is at when it comes time to do the chicken, but should be in his due to temps and timing.
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Unread 02-21-2010, 09:38 AM   #13
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Ribs always on top
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Unread 02-21-2010, 09:57 AM   #14
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Quote:
Originally Posted by BBQ Grail View Post
Butts
Brisket
Chicken
This. Sort of...

I don't mind pork basting beef or chicken, but I really don't want beef basting anything but other beef and chicken never bastes anything if i can help it. I also don't want anything to drip on the rib since it can leave dark spots.

If everything goes according to plan, butts go over briskets. Then, by the time the ribs go in the briskets and butts are in foil. Then, by the time the chicken goes in the butts and briskets are resting lazily and the ribs are foiled.
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Unread 02-21-2010, 10:10 AM   #15
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Butts over brisket, gotta love pork goodness all over the brisket!
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