new in competition

Stinkyd · 02-10-2013, 01:20 PM

I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?

tyotrain · 02-10-2013, 01:27 PM

Do what works for you. All the times stuff is just a guild.

Have fun and happy smoking
BBQ UP

sweetheatbbq · 02-10-2013, 01:28 PM

Are you wrapping in foil?

Stinkyd · 02-10-2013, 01:51 PM

Quote:

Originally Posted by sweetheatbbq

Are you wrapping in foil?

I wrap it after 3 hrs or 170 deg.

Red Valley BBQ · 02-10-2013, 01:56 PM

You are wrapping after the stall has happened. Try wrapping at 155* and it will aid in getting through the stall faster. You may also want to try pulling the butts off the cooker at 195-200*

We do our cooking by temperature and feel because we are looking for a certain doneness. Times can vary based on the meat and where it comes from or what it was fed, etc.

dhuffjr · 02-10-2013, 01:57 PM

The foil is speeding up the process. Try going longer before you foil.

themidniteryder · 02-10-2013, 02:55 PM

Your wrapping after 3 hours or @ 170. Does this mean you are around 170 in 3 hours most of the time? Couple that with having one done going 45 min/lb it sounds like something is cooking too hot. Have you checked your thermos for accuracy? I am getting ready to step into competition so every weekend we smoke for practice. The last 8 butts (since we started logging results) have been about 8 lbs, cooked around 250, foiled at around 145 and taken off 205. 6 bone-in have taken right at 11 hours, 2 boneless took 10 hours. Each piece cooks different as you well know, but from what I experience things are "generally" consistent.

JimmyDAL · 02-11-2013, 02:35 AM

Im not getting the 3hr 170 either

BigBellyBBQ · 02-11-2013, 02:59 AM

when it sdone its done..time for gen guide lines...are you checking your cookiing temps at the grate where food is cooking...adapt to your cooker

02-10-2013, 01:20 PM	#1
Stinkyd Found some matches. Join Date: 10-31-12 Location: Oxford, MI Downloads: 0 Uploads: 0	new in competition I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?

02-10-2013, 01:27 PM	#2
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	Do what works for you. All the times stuff is just a guild. Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

02-10-2013, 01:28 PM	#3
sweetheatbbq Knows what a fatty is. Join Date: 05-21-12 Location: St. Louis MO Downloads: 0 Uploads: 0	Are you wrapping in foil? __________________ 2 UDS Cheech & Chong

02-10-2013, 01:56 PM	#5
Red Valley BBQ Full Fledged Farker Join Date: 09-28-09 Location: Oil City, PA Downloads: 0 Uploads: 0	You are wrapping after the stall has happened. Try wrapping at 155* and it will aid in getting through the stall faster. You may also want to try pulling the butts off the cooker at 195-200* We do our cooking by temperature and feel because we are looking for a certain doneness. Times can vary based on the meat and where it comes from or what it was fed, etc. __________________ Red Valley BBQ Team Head Honcho ~ Vice Pres. In Charge of Production Firefighting BBQ Team ~ KCBS CBJ

02-10-2013, 01:57 PM	#6
dhuffjr On the road to being a farker Join Date: 10-16-07 Location: Ohio Downloads: 0 Uploads: 0	The foil is speeding up the process. Try going longer before you foil. __________________ Scramblin Eggs BBQ Team....I've been an Eggman since 1998 and own 2 larges and 1 small.

02-10-2013, 02:55 PM	#7
themidniteryder Got Wood. Join Date: 12-30-12 Location: Nuevo, Ca. Downloads: 0 Uploads: 0	Your wrapping after 3 hours or @ 170. Does this mean you are around 170 in 3 hours most of the time? Couple that with having one done going 45 min/lb it sounds like something is cooking too hot. Have you checked your thermos for accuracy? I am getting ready to step into competition so every weekend we smoke for practice. The last 8 butts (since we started logging results) have been about 8 lbs, cooked around 250, foiled at around 145 and taken off 205. 6 bone-in have taken right at 11 hours, 2 boneless took 10 hours. Each piece cooks different as you well know, but from what I experience things are "generally" consistent. __________________ Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ

02-11-2013, 02:35 AM	#8
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	Im not getting the 3hr 170 either

02-11-2013, 02:59 AM	#9
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	when it sdone its done..time for gen guide lines...are you checking your cookiing temps at the grate where food is cooking...adapt to your cooker __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..