First Competition

All other competition related questions or comments about recipes, techniques, and related topics.

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TxSquarebody
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Re: First Competition

Postby TxSquarebody » Fri Sep 27, 2019 1:05 pm

I'm prepping my cook schedule for next weekend and have run into a snag. With my little cooker, there isn't room to cook multiple cuts. I cannot put ribs or chicken on at the same time as brisket. Ribs turn in at 12:00, brisket at 2:00, and chicken at 4:00. Based on my cook time for ribs, the brisket needs to come off by 8am. Is a six hour rest way too long?
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TX1911
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Re: First Competition

Postby TX1911 » Fri Sep 27, 2019 4:11 pm

That's quite a long hold for a competition, in my opinion. For feeding a crowd, not too long at all.

Might there be another option? Does someone have a kettle grill you could borrow, or, perhaps, could you utilize a rib rack to make the room for your chicken?
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Re: First Competition

Postby TxSquarebody » Fri Sep 27, 2019 6:50 pm

I have the grate space, but run the risk of burning near the firebox throat. I use the half furthest away and place a water pan above the throat. I have a rib rack that would hold just one set, but removed it to clear a panned brisket. Wrapped in butcher paper, the brisket clears the rack. I need to find an appropriately sized trailer put, but one week out may not be enough time to learn how to run it.
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Re: First Competition

Postby TX1911 » Fri Sep 27, 2019 8:19 pm

Whats your temp near the firebox? Might be right for chicken.
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Re: First Competition

Postby TxSquarebody » Fri Sep 27, 2019 9:15 pm

About 300-325
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Re: First Competition

Postby GRailsback » Fri Sep 27, 2019 9:28 pm

Cook that chicken next to the fire box.
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Re: First Competition

Postby TX1911 » Fri Sep 27, 2019 10:01 pm

Yep. Thats what I would do.
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Re: First Competition

Postby TxSquarebody » Fri Sep 27, 2019 10:53 pm

Chicken next to the firebox is a good idea if space for the chicken were the issue. Turn in is ribs at noon, brisket at 2pm, and chicken at 4pm. I do not have the space for a three hour cook on the ribs with the brisket still there, unless I take a gamble on nine bones from a single rack of ribs. I do appreciate the idea of a kettle, though. I can move the brisket there after I pan it, then back to the offset to firm up the bark when the ribs come off. Is it clear yet that not only do I have no idea what I'm doing for a comp cook, but I'm nowhere near prepared! Keep sucking until you succeed will be my mantra! :banghead:
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Re: First Competition

Postby TX1911 » Fri Sep 27, 2019 11:38 pm

Ah, I misunderstood.

What about a rib rack like this that holds them more vertically? If you have room for 1 rack, you should have room for one of these.

Screenshot_20190927-233605_Chrome.jpg
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Re: First Competition

Postby GRailsback » Fri Sep 27, 2019 11:48 pm

Keep your expectations reasonable. The first order of business is to have fun. Then cook the best product you can and turn it in. Then have some more fun.
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Re: First Competition

Postby TxSquarebody » Wed Oct 02, 2019 11:48 pm

Picked up my 17lb prime brisket and two slabs of ribs today
Starting to get excited!!
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Re: First Competition

Postby k.a.m. » Thu Oct 03, 2019 9:28 am

TxSquarebody wrote:Picked up my 17lb prime brisket and two slabs of ribs today
Starting to get excited!!

Do you plan on cooking the whole 17 lb. brisket or trim it down to mostly flat and some point?
Always remember slow and steady wins the race.



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Re: First Competition

Postby TxSquarebody » Thu Oct 03, 2019 1:04 pm

k.a.m. wrote:
TxSquarebody wrote:Picked up my 17lb prime brisket and two slabs of ribs today
Starting to get excited!!

Do you plan on cooking the whole 17 lb. brisket or trim it down to mostly flat and some point?

Definately will trim it down to square up the flat and size it for the box. Would you recommend separating it from the point or cook it whole?
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Re: First Competition

Postby k.a.m. » Thu Oct 03, 2019 2:42 pm

TxSquarebody wrote:
k.a.m. wrote:
TxSquarebody wrote:Picked up my 17lb prime brisket and two slabs of ribs today
Starting to get excited!!

Do you plan on cooking the whole 17 lb. brisket or trim it down to mostly flat and some point?

Definately will trim it down to square up the flat and size it for the box. Would you recommend separating it from the point or cook it whole?

I prefer to take most of the point off leaving about 3/4" to 1" in my slicing area.
This is a 18 lb. prime trimmed down for comp for me.
I am not feeding anyone except taste judges so all I need is nine slices.
IMG_8448.JPG
Always remember slow and steady wins the race.



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Competition trailer #2.
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Re: First Competition

Postby TxSquarebody » Thu Oct 03, 2019 11:18 pm

Thanks, k.a.m.! The picture helps a lot!

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