KCBS Competition BBQ Cooking Timeline
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Time: | Chicken: | Ribs: | Pork: | Brisket: |
Friday | ||||
9:00 AM | Meat Inspection | Meat Inspection | Meat Inspection | Meat Inspection |
10:00 AM | Marinate and place in cooler | |||
1:30 PM | Inject/Rub and place in cooler | Inject/Rub and place in cooler | ||
5:00 PM | Cooks Meeting – Pick up Blind Boxes | Cooks Meeting – Pick up Blind Boxes | Cooks Meeting – Pick up Blind Boxes | Cooks Meeting – Pick up Blind Boxes |
11:00 PM | Fire Up Smokers for Pork | Fire Up Smokers for Brisket | ||
Saturday | ||||
12:00 AM | Remove Meat from coolers bring to outside temp and reapply rub | Remove Meat from coolers bring to outside temp and reapply rub | ||
1:00 AM | Place on Smoker | |||
2:00 AM | Place on Smoker | |||
3:30 AM | Baste | Baste | ||
6:00 AM | Remove Meat from cooler – Start Fire In Rib Cooker | Wrap in Foil | Wrap in Foil | |
7:00 AM | Apply Dry Rub to Ribs | |||
8:00 AM | Remove from cooler & marinade | Place on Smoker | ||
8:45 AM | Start Fire In chicken smoker | 1st Baste Ribs | ||
9:00 AM | Apply Dry Rub | When Brisket hits 195 internal, Remove from Smoker, Vent & Place in Dry Cooler | ||
9:30 AM | 2nd Baste Ribs | |||
9:45 AM | Chicken on Smoker | |||
10:00 AM | Wrap Ribs and return to smoker | When Pork hits 195 internal, Remove from Smoker, Vent, & Place in Dry Cooler | ||
10:45 AM | Baste Chicken | |||
11:30 AM | Glaze Chicken | Check Ribs for Tenderness | Unwrap Butts, Return to Smoker, Glaze | |
11:50 AM | Remove Chicken and Build blind Box | Glaze Ribs | ||
12:00 PM | Turn in Chicken | Glaze | Separate Point/Flat – Flat Back in Cooler – Cut Burnt Ends, Sauce, Place on Smoker | |
12:15 PM | Build Blind Box | |||
12:30 PM | Turn in Ribs | |||
12:45 PM | Remove Butts from Smoker and Build Blind Box | |||
1:00 PM | Turn in Pork | Check Burnt Ends for tenderness, remove if ready | ||
1:15 PM | Build Brisket Box | |||
1:30 PM | Turn in Brisket | |||
1:35 PM | Drink a Cold Beer |
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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?
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.
Malcolm, love your videos. Thank you!
So your running 250 appx with this timeline on all your meats?
Malcolm,
Is this timeline at 250 as you mentioned for ALL the meats?
yeah, but you will need to create your own timeline based on your cooking temps and your process – this is an old timeline that can help you create your own.
Very novice question but can you rest your briskets on an electric smoker to hold temp? Thank you so much for what you do! I need to figure out how I can trade you fresh salmon for rubs. Cheers!
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?
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.
Malcolm thank you taking the time out of you day to help everyone. i have been backyard cooking for years this year I started thinking about comp cooking. I have entered to comps and have finished 3rd both times with my ribs now I think i may be ready to go to the next level. What advise would you give me to get started.
Again thank you for the help
Pete Cooper
Sounds like you are doing pretty good coming in 3rd. Just keep perfecting and working at it and you’ll get a grand soon.
Malcolm,
What size brisket and Boston Boston Butt do you smoke at the competitions normally?
I like bigger pork butts and bigger briskets – then I trim them down into what I want. I like 10lb butts and 18lb+ briskets