KCBS Competition BBQ Cooking Timeline

This is a Competition BBQ Cooking Timeline I have used when cooking KCBS Contests. You can take my timeline and use it as a good foundation to build your own.

It’s crucial to have a game plan and a timeline when cooking competition bbq. I always plan out my cook times and have created a guide that I take with me to every KCBS cook.

Here’s a Competition BBQ Cooking Timeline that I use as a solid guide for all my KCBS BBQ Competitions:

Click HERE to Print PDF of KCBS Competition BBQ Cooking Timeline

KCBS Competition BBQ Cooking Timeline
Time:Chicken:Ribs:Pork:Brisket:
Friday
9:00 AMMeat InspectionMeat InspectionMeat InspectionMeat Inspection
10:00 AMMarinate and place in cooler
1:30 PMInject/Rub and place in coolerInject/Rub and place in cooler
5:00 PMCooks Meeting – Pick up Blind BoxesCooks Meeting – Pick up Blind BoxesCooks Meeting – Pick up Blind BoxesCooks Meeting – Pick up Blind Boxes
11:00 PMFire Up Smokers for PorkFire Up Smokers for Brisket
Saturday
12:00 AMRemove Meat from coolers bring to outside temp and reapply rubRemove Meat from coolers bring to outside temp and reapply rub
1:00 AMPlace on Smoker
2:00 AMPlace on Smoker
3:30 AMBasteBaste
6:00 AMRemove Meat from cooler – Start Fire In Rib CookerWrap in FoilWrap in Foil
7:00 AMApply Dry Rub to Ribs
8:00 AMRemove from cooler & marinadePlace on Smoker
8:45 AMStart Fire In chicken smoker1st Baste Ribs
9:00 AMApply Dry RubWhen Brisket hits 195 internal, Remove  from Smoker, Vent & Place in Dry Cooler
9:30 AM2nd Baste Ribs
9:45 AMChicken on Smoker
10:00 AMWrap Ribs and return to smokerWhen Pork hits 195 internal, Remove from Smoker, Vent, & Place in Dry Cooler
10:45 AMBaste Chicken
11:30 AMGlaze ChickenCheck Ribs for TendernessUnwrap Butts, Return to Smoker, Glaze
11:50 AMRemove Chicken and Build blind BoxGlaze Ribs
12:00 PMTurn in ChickenGlazeSeparate Point/Flat – Flat Back in Cooler – Cut Burnt Ends, Sauce, Place on Smoker
12:15 PMBuild Blind Box
12:30 PMTurn in Ribs
12:45 PM Remove Butts from Smoker and Build Blind Box
1:00 PMTurn in PorkCheck  Burnt Ends for tenderness, remove if ready
1:15 PMBuild Brisket Box
1:30 PMTurn in Brisket
1:35 PM                         Drink a Cold Beer

Comments 4

  1. Thank you for posting your timeline. I’m going to do a trial run this weekend getting ready for next weekends competition. Can you advise what your smoker temps are for this timeline? Are you running 225-250, or higher at 275-300?

    1. Post
      Author

      for this timeline, I was running around 250. But this is a basic guideline to give you a jumping off point. I suggest going through the trial run and making changes to fit how you cook and your temps.

  2. Malcom,
    I’m having trouble pulling out the tubes after I cut the money muscle off are there any videos or can you explain the best way?

    1. Post
      Author

      If it’s cooked right, it will muscle out pretty easily. You will just separate the muscles and you can find the tubes. I don’t have any videos, but I’m guessing there are some out there if you google it.

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