Boston Butt Question.....

["Holy Smoke"]

Do you PRO's like to REST your Butts before pulling like we do briskets before slicing?

If so how long dp you typically rest them?

Thanks...."Holy Smoke"

[allsmokenofire]

Not really a pro, but I like to let mine rest for a couple hours in a dry cooler or a cambro.
_________________
Mike
Team Enoserv

[Big Daddy Woo Woo]

No resting here. Of course, we are cooking shoulders and not butts. Should we ever cook butts for kcbs or non-sanctioned event, then there shall be no resting either.
_________________
Backwoods Smoker - Upgraded Chubby
Backwoods Smoker - Upgraded Party
Backwoods Smoker - Competitor w/ Convection
Backwoods Smoker - Professional

Big Daddy Woo Woo's Championship BBQ & Catering

Feva In Da Funkhouse!

[mds2]

I like to have mine done and in a cooler by about 10:00 am.
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The Saucy Lads BBQ Team

["Holy Smoke"]

Thanks what temp do most of you pull at?

"Holy Smoke"

[Big Daddy Woo Woo]

190 to serve right then. If you are going to pull them, wrap them and put them in a cooler, then you should pull before it gets to 190. Prolly 183 or so...
_________________
Backwoods Smoker - Upgraded Chubby
Backwoods Smoker - Upgraded Party
Backwoods Smoker - Competitor w/ Convection
Backwoods Smoker - Professional

Big Daddy Woo Woo's Championship BBQ & Catering

Feva In Da Funkhouse!

[texanx5]

I take them to 198 or even to 203 depending on feel when I probe to temp. Then let them sit in dry cooler for about an hour before pulling. Super every time.
_________________
DDG

old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smoker (custom mobile unit with a Stretch and sw42x6 offset)

[SmokinOkie]

You need to cook your methods for your cooker. Trust me, telling you how I do it won't help. Your smoker, your times, your methods are all dependent on you, not the posts here.

Whether I hold or not....depends.
What temp I pull at...depends.

I would say those of us who've done this a number of years will say the key to winning is being able to adjust based upon that day. Shoot, one year, after 13 contests, I cooked them EXACTLY like I had been all year and they just didn't cook up right. Adjustments. You'll have to be able to taste and adjust that day.

I would just start doing some practice cooks, set up in the driveway and practice, practice, practice. The variables at a contest are just too numerous.

And didn't you say you weren't competing until 2009?

Buddy, get out there and do it, now. You've asked enough questions and you're over analizing it (my opinion) It's not a recipe, it's fun.

Compete this year, have some fun and you'll build up some experience now that you work on for next year.

["Holy Smoke"]

[Sirsmokealot]

["Holy Smoke"]

Sirsmokealot. I have no way of knowing on a message board ones intentions and so I asked him to PLEASE not question my desire, never saying he was but rather asking him not to.

Were all different thankfully, but why tell someone you dont know that they are over analyzing something. For example you admitted to being happy to finish 25th out of 60 and so even though I would never be happy with thoise results who am I to question your planning, practice, temps etc??? I asked a simple question about resting butts before pulling like we do briskets thats all. If he thinks I'm over analyzing fine....whereas my opinion is that he isnt motivated in the same way I am.

"Holy Smoke"

PS The Cubs still suck

[mds2]

[Sa-Mokin]

Hey Holy', practice all you want, it certainly can't hurt! However, I can assure you that you will experience competition like you never expected when you start doing barbeque cook-offs. There are some unbelievable cooks out there. Yah, we all do it for fun but if you think we spend tens of thousands of dollars and don't take it serious as a heart attack and all strive to win, I'm afraid you are mistaken!

Best of luck to you, I really do hope you meet your goals!
_________________
Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

[Sirsmokealot]

[mds2]

[Bedlam BBQ]

Hey Holy, you say you've been queing for 20 years. Then you should know how to cook great que. If you think you are going to get winning step-by-step instructions from teams that have been competing for years, you might as well forget it. If they give out what they've practiced and are winning with -- then their close competitiors would find out their secrets cuz we all read this forum.

I've been queing for about 10 years and really thought I knew what I was doing. I even competed with another team at a couple of comps -- that's what gave me the bug to want to compete. I've done 3 comps this year and still looking for my first walk. But I know I'm going up against some of the best comp teams around that have been competiting for years. I thought I would "win it all" at my first comp and ended up 36th out of 77 teams. Yes, I was disappointed but I was also proud of my accomplishments and knew I needed to practice more. As it has been mentioned before, cooking at competitions is a lot different than cooking at home.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

["Holy Smoke"]

"As far as you sticking your nose in the air at my results in my 2nd ever competition; I hope you win GC your 1st time out, because your arrogance is setting you up for a HUGE disappointment."

What are you crazy? I'm not sticking my nose in the air at your results, if your fine with like you said then I'm fine with it for you. Is it wrong for me to not be happy if it were me? Hell no and you know it. Do I think I'm going to be GC first or 10th time out most likely not but it won't keep me from trying and doing all the research and practice I can. Don't bang on me just becuase I repeated what you already admitted about yourself.

Regarding the National League Centrals standings I'll say a couple of things. 1. It's only August and we all know the cubs have been in 1st place in August before. 2. Cubs=Cursed 3. Mark Cuban would be good for the Cub's 4. Steve Bartman already has his playoff tickets 5. Seriously the cubs are way better than they have been in 50 years and should be plaing oin the world series unless the curse is real.

"The only thing that is going to make you a better competition cook is cooking at a competition. In my opinion, experience is about 90% of what you need to be successful."

I won't disagree with that.

"Hey Holy, you say you've been queing for 20 years. Then you should know how to cook great que. If you think you are going to get winning step-by-step instructions from teams that have been competing for years, you might as well forget it. If they give out what they've practiced and are winning with -- then their close competitiors would find out their secrets cuz we all read this forum."

AGGIE ALERT, you must be from stillwater with a post like that.. ...Seriuously SSTory I asked if people rested their Butts like they do briskets? That's not asking for step by step instructions... in my opinion your comment is borderline foolish because there are a tons of similar questions posted every week.....afterall it's a message board forum for heavens sake as a matter of fact I bet I could do a seaqrch and find similar questions even you have asked over the years. What Gives SSTory?? Finally I'm glad you were dissappointed with 36th place.

"Holy Smoke"

[DawgPhan]

[DawgPhan]

oh and I rest, but I probably do it a little different than most of the folks reading this thread...

["Holy Smoke"]