Seems to me that a while back someone shared their cooking schedule for KCBS turn in times. Anyone remember this?
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I don't remember that Larry but a lot would depend on what your smoker setup would be for the contest. How many smokers are you cooking on? Are they both FECs? Are you cooking the chicken on a separate grill? What temps are you cooking each category at?
Things like this will help in providing an answer for you.
Things like this will help in providing an answer for you.
Ribdog should be hitting the trail,North,today.
The rest of us will be able to give some guesses ,after we get a little more info.
I'm thinking,you will be more interested in finishing times for each category,rather than starting times?
The rest of us will be able to give some guesses ,after we get a little more info.
I'm thinking,you will be more interested in finishing times for each category,rather than starting times?
Thanks, I know the finish times. It's the standard 12:00,12:30 etc but I do remember a post where someone worked an hour by hour schedule using a single FEC100. Maybe it was another forum.
When I say "finish times", that refers to when the meats might come out of the cooker to be held.
Not the turnin times, to the judges' tent.
Many folks with one FEC,like to get their big meats out early and into the cambros.
Thus,by 8-10 PM is pretty common.
A few as early as 6PM.
Of course cooking 18 lb packers,may change from six lb flats.
Depending on St Louis,or loinbacks,many folks like to get their Ribs on, not long after 6-7 AM.
Depending on slow,or hot cooked chicken,many folks want to be getting chicken on-not much after 10AM.
Hope this helps a little.
Tom-Fl
Not the turnin times, to the judges' tent.
Many folks with one FEC,like to get their big meats out early and into the cambros.
Thus,by 8-10 PM is pretty common.
A few as early as 6PM.
Of course cooking 18 lb packers,may change from six lb flats.
Depending on St Louis,or loinbacks,many folks like to get their Ribs on, not long after 6-7 AM.
Depending on slow,or hot cooked chicken,many folks want to be getting chicken on-not much after 10AM.
Hope this helps a little.
Tom-Fl
Tom
Thanks for the information! Am I understanding correctly? I'm a new FEC 100 owner doing comps. Pok N Da Ribs Do you mean to say "Thus,by 8-10 PM is pretty common. A few as early as 6PM." on Friday for Saturday turn-in?
That's getting things started pretty early on Friday.
Thanks
GaryT
Thanks for the information! Am I understanding correctly? I'm a new FEC 100 owner doing comps. Pok N Da Ribs Do you mean to say "Thus,by 8-10 PM is pretty common. A few as early as 6PM." on Friday for Saturday turn-in?
That's getting things started pretty early on Friday.
Thanks
GaryT
Gary,
Those are the times that the briskets and pork butts would go in the smokers on Friday night in order to get them off early Saturday morning and be held in Cambros until needing to make the turn-in boxes later in the morning.
Those are the times that the briskets and pork butts would go in the smokers on Friday night in order to get them off early Saturday morning and be held in Cambros until needing to make the turn-in boxes later in the morning.
RibDob
Gottcha. We will put our Butts and Briskets on at around 7:00 to 8:00 pm on Friday. I'm with you now. Getting them on that early, we can get up and put the ribs on around 6:30 to 7:00.
Gottcha. We will put our Butts and Briskets on at around 7:00 to 8:00 pm on Friday. I'm with you now. Getting them on that early, we can get up and put the ribs on around 6:30 to 7:00.
SmokinOkie
Good thread! thanks for looking it up.
Good thread! thanks for looking it up.
Here's the schedule I came up with. The flats are 5 pounds. Fhe chicken is on another pellet grill.
10:00P – Pork, inject, rub, cooker
12:00MN – Beef, inject, rub, cooker
6:00A – Chicken, marinade
7:00A – Ribs, cooker
9:00A – Chicken, cooker
10:00A – Chicken, spay, turn
10:00A – Brisket, pull, wrap, store
10:30A – Chicken, spray
11:00A – Chicken, turn, glaze
11:00A – Pork, pull, wrap
11:30A – Chicken, pull, prep.
11:45A – Chicken run
12:00P – Ribs, pull, slice, prep.
12:20P – Rib run
12:30P – Pork, pull, prep.
12:45P – pork run
1:00P – Beef, Slice, prep
1:20P – Beef run
10:00P – Pork, inject, rub, cooker
12:00MN – Beef, inject, rub, cooker
6:00A – Chicken, marinade
7:00A – Ribs, cooker
9:00A – Chicken, cooker
10:00A – Chicken, spay, turn
10:00A – Brisket, pull, wrap, store
10:30A – Chicken, spray
11:00A – Chicken, turn, glaze
11:00A – Pork, pull, wrap
11:30A – Chicken, pull, prep.
11:45A – Chicken run
12:00P – Ribs, pull, slice, prep.
12:20P – Rib run
12:30P – Pork, pull, prep.
12:45P – pork run
1:00P – Beef, Slice, prep
1:20P – Beef run
Most folks do a full comp setup and cook at home,to see where the schedule needs work.
A chalkboard,etc ,on the wall of the trailer,that gives the schedule on comp weekend, is invaluable.
A chalkboard,etc ,on the wall of the trailer,that gives the schedule on comp weekend, is invaluable.
Larry, thanks for posting, I'm sure that will help
Let me preface this with I try to use 14 to 16 pound packer briskets and St Louis spares cut from 4 and up full racks.
If I inject I'll inject briskets and butts between 5 & 6 pm. I'm not that sure injection helps. I've had calls both ways. Most of the butt calls were not injected.
I'll rub my briskets about 7:30 and the butts shortly before they go in the FEC.
Rub the ribs, then put briskets and butts in the FEC at 9pm at 200 for 6 hours then ramp it up to 250 for the rest of the cook.
I'll put the ribs in about 7am at 250. The brisket and butts should be wrapped by then. If not I'll put the ribs on a lower shelf with the brisket and butts on a higher shelf with a pan underneath until wrap time. Then I'll season the chicken.
At 9am I'll put the chicken in the FEC (Brisket and butts should be done and in the cambro by now. If not they go wrapped on a high shelf with the chicken under it in pans and ribs still on the bottom.)
At 10am I'll wrap the ribs and kick the temp up to 265 maybe 275 depending on how I feel the ribs were when I wrapped them.
At 10:45am I'll start checking the ribs and chicken. Remove to cambro when done.
Note: when using a cambro I pull brisket, butts and sometimes chicken a few degrees under target temp depending on holding time. The heat build up will keep cooking your meat. Sometimes I'll open the cambro for 10 minutes or so to let out the excess heat.
If I inject I'll inject briskets and butts between 5 & 6 pm. I'm not that sure injection helps. I've had calls both ways. Most of the butt calls were not injected.
I'll rub my briskets about 7:30 and the butts shortly before they go in the FEC.
Rub the ribs, then put briskets and butts in the FEC at 9pm at 200 for 6 hours then ramp it up to 250 for the rest of the cook.
I'll put the ribs in about 7am at 250. The brisket and butts should be wrapped by then. If not I'll put the ribs on a lower shelf with the brisket and butts on a higher shelf with a pan underneath until wrap time. Then I'll season the chicken.
At 9am I'll put the chicken in the FEC (Brisket and butts should be done and in the cambro by now. If not they go wrapped on a high shelf with the chicken under it in pans and ribs still on the bottom.)
At 10am I'll wrap the ribs and kick the temp up to 265 maybe 275 depending on how I feel the ribs were when I wrapped them.
At 10:45am I'll start checking the ribs and chicken. Remove to cambro when done.
Note: when using a cambro I pull brisket, butts and sometimes chicken a few degrees under target temp depending on holding time. The heat build up will keep cooking your meat. Sometimes I'll open the cambro for 10 minutes or so to let out the excess heat.