Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 02-10-2013, 01:20 PM   #1
Found some matches.
Join Date: 10-31-12
Location: Oxford, MI
Default new in competition

I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?
Stinkyd is offline   Reply With Quote

Old 02-10-2013, 01:27 PM   #2
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY

Do what works for you. All the times stuff is just a guild.

Have fun and happy smoking
tyotrain is offline   Reply With Quote

Old 02-10-2013, 01:28 PM   #3
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO

Are you wrapping in foil?
Cole's Sweet Heat BBQ Sauces
sweetheatbbq is offline   Reply With Quote

Old 02-10-2013, 01:51 PM   #4
Found some matches.
Join Date: 10-31-12
Location: Oxford, MI

Originally Posted by sweetheatbbq View Post
Are you wrapping in foil?
I wrap it after 3 hrs or 170 deg.
Stinkyd is offline   Reply With Quote

Old 02-10-2013, 01:56 PM   #5
Red Valley BBQ
is one Smokin' Farker
Red Valley BBQ's Avatar
Join Date: 09-28-09
Location: Oil City, PA

You are wrapping after the stall has happened. Try wrapping at 155* and it will aid in getting through the stall faster. You may also want to try pulling the butts off the cooker at 195-200*

We do our cooking by temperature and feel because we are looking for a certain doneness. Times can vary based on the meat and where it comes from or what it was fed, etc.
Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ Traeger Lil Tex ~ (4) Weber Kettles
Red Valley BBQ is offline   Reply With Quote

Old 02-10-2013, 01:57 PM   #6
Full Fledged Farker
Join Date: 10-16-07
Location: Ohio

The foil is speeding up the process. Try going longer before you foil.
Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity....
dhuffjr is offline   Reply With Quote

Old 02-10-2013, 02:55 PM   #7
Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.

Your wrapping after 3 hours or @ 170. Does this mean you are around 170 in 3 hours most of the time? Couple that with having one done going 45 min/lb it sounds like something is cooking too hot. Have you checked your thermos for accuracy? I am getting ready to step into competition so every weekend we smoke for practice. The last 8 butts (since we started logging results) have been about 8 lbs, cooked around 250, foiled at around 145 and taken off 205. 6 bone-in have taken right at 11 hours, 2 boneless took 10 hours. Each piece cooks different as you well know, but from what I experience things are "generally" consistent.
Dedicated Stick Burner, Pitmaster @ All About The Q, KCBS CBJ
themidniteryder is offline   Reply With Quote

Old 02-11-2013, 02:35 AM   #8
is one Smokin' Farker
Join Date: 05-30-11
Location: New England

Im not getting the 3hr 170 either
JimmyDAL is offline   Reply With Quote

Old 02-11-2013, 02:59 AM   #9
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

when it sdone its done..time for gen guide lines...are you checking your cookiing temps at the grate where food is cooking...adapt to your cooker
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:53 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts