K
kindollbbq
Guest
I am thinking of entering a BBQ Contest at Madison's Ribberfest. This would be my first contest. The only thing I am uncertain of is which I am going to enter. Either the KCBS or "Backyard."
I am unclear on a few things.
1.) What time did you start cooking?
2.) How many cookers do you use, and what kinds?
3.) What were the approximate turn in times?
4.) How do you make sure you get your bigger cuts of meat done(i.e. Brisket/Pork Butt)?This is the one I am having a hard time understanding. It just seems as though there is not adequate time to ge these larger cuts done
5.) At what temp do you cook your larger cuts of meat?
Like I said I like the idea of the "Backyard" competition, I just can't seem to get used to the fact that in order to get my larger cuts of meat done I have to cook them at 300 deg. Don't really like that.
Just curious as to what you guys did. Thanks.
Brandon
I am unclear on a few things.
1.) What time did you start cooking?
2.) How many cookers do you use, and what kinds?
3.) What were the approximate turn in times?
4.) How do you make sure you get your bigger cuts of meat done(i.e. Brisket/Pork Butt)?This is the one I am having a hard time understanding. It just seems as though there is not adequate time to ge these larger cuts done
5.) At what temp do you cook your larger cuts of meat?
Like I said I like the idea of the "Backyard" competition, I just can't seem to get used to the fact that in order to get my larger cuts of meat done I have to cook them at 300 deg. Don't really like that.
Just curious as to what you guys did. Thanks.
Brandon
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