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In Reply to: Re: General Contest Cooking Times posted by kcmike on January 24, 2011 at 23:04:07:
I should have mentioned this last night when I posted up this old timeline, I do things slightly differently with the butts and briskets now. I found out the hard way that holding butts and briskets (butts especially) too long can lead to mushy, overcooked meat. Now-a-days, I've found that starting them later in the evening, or super-early Saturday morning, is really better. Just figure out your timing at home with several practice cooks, and then work backwards from the turn-in times to give you the correct start time for your particular needs. For me, this puts my comfortable butt and brisket start times around 1:00 am or slightly later. Hope this helps.
Good luck this season everyone!
PS... you'll notice that no where in there did I ever mention getting the "secret brisket" out of the fridge in the RV after the meat inspectors have left... [big grin] that was a joke folks... hahahahaha
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