1st Comp Cook off this weekend

[thirdeye]

HELP

1 money at 190. Do I rest and then slice and glaze ?
Still have 3 hrs for turn in

Keith

Sounds like your timeline is early.., try putting it in some of your foil juice whole, with the cut edge down. This will preserve the color on the remainder. Don't slice until 15 minutes before boxing, and if it's too tender to slice, you can use it for pulled or small cubes.

 

[thirdeye]

The time stamp I see on my posts must be goofed up.... right now it's 0932 hrs Mountain time for me. I see a post stamped 0537 hrs where the brisket is in the hotbox. Then you said turn in was at 1445 hrs. Are you holding it for 9 hours?

 

[912smoker]

Sounds like your timeline is early.., try putting it in some of your foil juice whole, with the cut edge down. This will preserve the color on the remainder. Don't slice until 15 minutes before boxing, and if it's too tender to slice, you can use it for pulled or small cubes.

Thanks !!
That's what we did. Wrapped with juice in the cooler.

Holding the brisket for 6 hrs. Finished early .....

Keith

 

[thirdeye]

Thanks !!
That's what we did. Wrapped with juice in the cooler.

Holding the brisket for 6 hrs. Finished early .....

Keith

Well, now you have plenty of time to concentrate on chicken and ribs to hit those times closer. The one hour gap in turn-in times is generous. The 30-minute ones can seem like 15 minutes sometimes.

Pork is a little more forgiving than brisket. Depending on how hot the wrapped meats were when going into the cooler, you might find it necessary to vent the cooler by cracking the lid a couple of times during the hot hold time. You don't want excess condensation, or worse... having the meats cook further.

 

[912smoker]

Well, now you have plenty of time to concentrate on chicken and ribs to hit those times closer. The one hour gap in turn-in times is generous. The 30-minute ones can seem like 15 minutes sometimes.

Pork is a little more forgiving than brisket. Depending on how hot the wrapped meats were when going into the cooler, you might find it necessary to vent the cooler by cracking the lid a couple of times during the hot hold time. You don't want excess condensation, or worse... having the meats cook further.

Thanks for the info !
We did let is start to cool down before the rest to make sure the cooking process stopped.
Ribs tasted great but good have looked a little better.

 

[thirdeye]

Thanks for the info !
We did let is start to cool down before the rest to make sure the cooking process stopped.
Ribs tasted great but good have looked a little better.

Well, you have the 'meaty bite' aspect covered . Even though I mentioned local judges can be a moving target... taste is very important to all judges. Tenderness is the wild card and views are subjective. Just for grins, ask some of the other cook teams what they shot for on rib tenderness.

 

[912smoker]

Well it's in the books.
Brisket. 1 ST
Ribs. 1ST
PP. 2ND

And Grand Champion !
Absolutely blown away and thanks so much for the support from the brotherhood

Pics to come later

Keith

 

[TNJAKE]

Heck yeah Keith that's impressive! Congrats to y'all........bring on the pics

 

[kilo charlie]

Well it's in the books.
Brisket. 1 ST
Ribs. 1ST
PP. 2ND

And Grand Champion !
Absolutely blown away and thanks so much for the support from the brotherhood

Pics to come later

Keith

DANG!!! Great job Keith!!

 

[Nefarious]

That is outstanding, congratulations.

 

[JckDanls 07]

YESSSSSS

Way to go team 912 smoker... We knew you could do it ...

GREAT JOB BY ALL ...

 

[DougE]

Congrats, Keith, way to go!

 

[thirdeye]

Thee calls GREAT. That's the way to roll.

 

[Rafter H BBQ]

Well it's in the books.
Brisket. 1 ST
Ribs. 1ST
PP. 2ND

And Grand Champion !
Absolutely blown away and thanks so much for the support from the brotherhood

Pics to come later


Keith

Hell yea my friend, nice going!

 

[912smoker]

Heck yeah Keith that's impressive! Congrats to y'all........bring on the pics

Thanks Jake we had a great weekend and certainly didn't expect that !
We were very excited and I told that to even place against 23 experienced teams would be a victory

 

[912smoker]

DANG!!! Great job Keith!!

Thanks Charlie and everything went pretty well on schedule....except for the storm Friday night and the brisket finishing way early.
The main category we planned on doing well was chicken and finished 3rd there but they only recognized the top 2

Keith

 

[912smoker]

That is outstanding, congratulations.

Thank you sir. I told the boys that I'd won a lot of hearts but never a trophy

Keith

 

[912smoker]

YESSSSSS

Way to go team 912 smoker... We knew you could do it ...

GREAT JOB BY ALL ...

Thanks Keith but as you know it was truly a team effort.
The guys did a great job of keeping me on track with timing and cook schedule!
We finally sat down around 2 am and put it in writing

Keith

 

[912smoker]

Congrats, Keith, way to go!

Thanks Doug we certainly are tired but had a lot of fun !

Keith

 

[912smoker]

At 190* your about 10* over temp. Get it off the heat let it cool down to around 165-170* and then wrap her up tight and hold it. When your ready to serve reheat on a lower temp pit and glaze. Then slice it.

Chris

Thanks Chris you and thirdeye saved me on this ! I was in a panic as i have never separated like this before.
Let it cool down , wrapped tight in juices put in the cooler for hold.
Sliced in time for a quick glaze and it looked and tasked great !

Keith