Madison Ribberfest "Backyard" Comp. a few ?'s

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 beginning to think that is the way to go as well. I am just having a hard time feeling comfortable with the shortened cook time they allow you for the "Backyard" event. Thanks for the advice.


Brandon

Yeah the "Backyard" portion of Ribberfest is slightly abbreviated as compared to KCBS rules. It is my understanding that you show up at 6 a.m., set up your stuff, and turn ins are at 6 p.m. Basically leaving you about 10 hrs to cook your larger cuts. The way that I prefer to cook my larger cuts, at this point anyway, needs longer than that amount of time. Although I will say that I have never tried the hot and fast method.

I am thinking that the KCBS contest may be the way to go.

I just hope I am not getting over my head entering that caliber of a contest my first time out. I guess there is only one way to find out huh?

Brandon

Go Pro 1st out and if you want a great Hamburger and cold azz beer go to shipleys bar right off the main drag in town.