competition day hot & fast cook schedule - kcbs turn...

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Page 1: COMPETITION DAY HOT & FAST COOK SCHEDULE - KCBS TURN …pitbullsbbqschool.com/wp-content/uploads/COMPETITION-DAY-HO… · 11:30 a.m. ribs - out of foil ... competition day hot & fast

4:00 A.M. START SMOKER

4:00 A.M. APPLY RUB TO PORK & BRISKET

5:00 A.M. PORK & BRISKET ON @350°

7:30 A.M. REDUCE SMOKER TEMP TO 300°

7:30 A.M. BUTTS - PAN ON RACK W/HALF OF REMAINING INJECTION - FOIL

7:30 A.M. BRISKET - PAN W/REMAINING AU JUS - FOIL

9:00 A.M. RIBS - ON SMOKER AT 300°

9:40 A.M.CHICKEN - PREP & APPLY RUB

MELT BUTTER FOR PANNING

9:55 A.M. CHICKEN - ON SMOKER (IN BUTTER) AT 300°

10:25 A.M. CHICKEN - FLIP (IN BUTTER) - BACK ON SMOKER - REDUCE TEMP TO 275°

10:30 A.M. RIBS - IN FOIL - APPLY BROWN SUGAR, HONEY & SQUEEZE BUTTER - BACK ON SMOKER

11:05 A.M.BRISKET - SEPARATE POINT - BACK IN PAN W/AU JUS

PREP BURNT ENDS

11:10 A.M. CHICKEN - REMOVE FROM PANS - COLOR UP ON RACK - BACK ON SMOKER

11:25 A.M. CHICKEN - APPLY SAUCE - BACK ON SMOKER

11:30 A.M. RIBS - OUT OF FOIL - APPLY SAUCE - BACK ON SMOKER

11:30 A.M. BRISKET - BURNT ENDS BACK ON SMOKER W/STRAINED AU JUS

11:45 A.M. CHICKEN - DONE - BOX FOR TURN-IN

12:00 P.M. CHICKEN TURN-IN

12:00 P.M. RIBS - DONE - LET REST 10 MINUTES

12:10 P.M. RIBS - CUT & PREPARE FOR BOX

12:30 P.M. RIBS TURN-IN

12:30 P.M.

PORK - PREPARE 1/2 WATER & 1/2 SAUCE MIXTURE - HEAT UP

PREPARE TUBES & REST IN 1/2 & 1/2

HEAT UP RESERVED PORK AU JUS FROM YOUR COOKED PORK - REST MONEY MUSCLE IN AU JUS

PREPARE PULLED PORK & BOX

12:30 P.M. BRISKET - BURN ENDS DONE - IN CAMBRO UNTIL READY

1:00 P.M. PORK TURN-IN

1:00 P.M. BRISKET - HEAT RESERVED STRAINED AU JUS FOR FLAT SLICES

1:15 P.M.BRISKET - PREPARE SLICES & DREDGE IN AU JUS

BOX W/ BURNT ENDS FOR TURN-IN

1:30 P.M. BRISKET TURN-IN

COMPETITION DAY HOT & FAST COOK SCHEDULE - KCBS TURN-IN TIMES

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