Swine Spectator
is Blowin Smoke!
I am not a competition cook.
I have entered a few charity events for fun. I have a new one coming up soon that is really small (20 team limit). This event is small, but is sponsored by a local TV personality. I would like to be competitive.
The categories are ribs, butts, chicken, and sausage. I am ready for all of them, except butts. They open the site for set-up at 6 AM and judging is at 4 PM. For the butts, that translates to a sub 8 hour cook. I generally cook my butts for 10-14 hours at 200-225. I tried doing a butt for 8 hours at 275 but the results were not good.
I have never foiled. Would foiling speed my cook time? Should I buy smaller cuts?
Any advice or tips would be a appreciated.
David
The Swine Spectator
I have entered a few charity events for fun. I have a new one coming up soon that is really small (20 team limit). This event is small, but is sponsored by a local TV personality. I would like to be competitive.
The categories are ribs, butts, chicken, and sausage. I am ready for all of them, except butts. They open the site for set-up at 6 AM and judging is at 4 PM. For the butts, that translates to a sub 8 hour cook. I generally cook my butts for 10-14 hours at 200-225. I tried doing a butt for 8 hours at 275 but the results were not good.
I have never foiled. Would foiling speed my cook time? Should I buy smaller cuts?
Any advice or tips would be a appreciated.
David
The Swine Spectator