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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