BBQ Competition Question ???

Unknown

I'm gonna enter some BBQ competition's this summer and have a question for you all that compete on the BBQ circuit. When I cook my low and slow pork butt's they usually weigh around 10 lbs and take anywhere from 16 to 24 hrs to cook at 225 degrees. So if Meat inspection is at 2:00pm on Saturday and get's over at 4:00pm and then there is a mandatory cook's meeting at 5:00pm so this means you couldn't get you pork butt on until 6:00pm. If turn in time is at around 2:00pm on Sunday, well that's only 19 hours off cooking time allowing for 1 hour prep and presentation at the end. What do you all do to solve this problem of not enough cooking time ??? Do you buy a smaller pork butt so it cooks faster ??? Do you raise your cooking temp so it cook's faster ??? Or is there some other secret I don't know about. Thanks for your help and opinions in advance !!! Peace...

Bobby-Q

FatBack,
Well I've never competed, but I've been to plenty of competitions so I'll throw my theories out there until the experts will overwrite.[p]Have your cooker ready to go at 2:00 and your rub in the shaker in your hand while the judges are taking the quick peak at your meat. The second they say you are ok, prep the meat and drop it on the cooker. I see no reason to mess around waiting on some meeting to take place (of course this meeting might be to say you can't start cooking until after the meeting, so maybe ask when you get there)[p]I think if you take an hour to prep your plate you are doing extremely well and are way ahead of schedule, I would plan on more like 20 to 30 minutes to prep and make pretty.[p]Cook a little hotter to speed up the process.[p]These are just my opinions from watching BBQ competitions and competing in other food competitions.[p]HTH

mad max beyond eggdome

FatBack,
actually, large briskets take the longest of all to cook. . .the competitions we've been to, they check your meat whenever your ready for them too, so if we check in at 11:00 am, we get the guy to come over and check us right away. ....you can start cooking anytime you want, you don't have to wait till after the captains meetings, which sometimes aren't until the early evening. . .so we usually already have the briskets(and maybe even butts) up and going prior to that happening. .. .HTH

GrillMeister

Bobby-Q,[p]I heard that injecting pork butts with marinade will speed up the cooking process as well. You may want to practice it once before though.[p]Good luck!

usa doug

FatBack,
I'm glad you are thinking about doing some competitions.
It is best to enter KCBS or other sanctioned contests. The rules are printed for all to see and they have reps. to make sure the contests are ran according to the rules. [p]At most contests meat inspection is done starting mid morning and completed when the last team arrives. Get there early and get your meat inspected. You will have plenty of time to prepare your meat. Prepare the meat you will start cooking first. Most of the time you will have 24 hrs. to cook your entrys before turn-in. You can start cooking before the cooks meeting begins. Very few cooks do this though because it is not needed. Use the same size/weight meat that you use in practice. Do a practice contest in your backyard so you can get your cooking times set. Make yourself a diary/schedule of when to do certain things and use it. Don't change anything or experiment at the contest.[p]Good luck, hope to meet your out there sometime,
Doug

Nature Boy

Great post Doug, with a few gold nuggets thrown in from a pro.
Cheers
Chris

sprinter

FatBack,[p]Great information below by some seasoned cooks. All I would add is that you may want to think about, and PRACTICE with, smaller butts. KCBS rules state that the but must be at least 5 pounds. To give yourself some time you may want to use a bit smaller butt but as has been mentioned, dont try it the first time in a competition, give it a whirl at home first. Otherwise, you will have plenty of time to get that 10 pounder done if you get there early in the day, get it inspected, and get going right away. You can start to cook immediately after inspection, you dont have to wait until after the cooks meeting.[p]Good luck, maybe we'll see you along the cooking trail somewhere this year.[p]Troy

Charles in SC

FatBack,
Doug and the others have given you some great advice.
The only thing I might add is where do you get 10 lb.butts?
Are you sure that is what you are getting. I have found that in some areas of the country things get labled differently or at some private meat cutters they get cut different. It would be bad to show up at a contest and have the meat inspector tell you that your cut of meat is not correct. Whole shoulders are allowed in KCBS and MIM if that is what you are getting.
My .02

Unknown

Charles in SC, They are butt's not whole shoulders. I probably exagerated on the weight, they are probably more like 7 or 8 lbs. Thanks to all who replyed to my post !!!