Comp Question(s)

[Brew BQ]

I will be competing at my first comp at the end of June. :drool: I guess I'm a worry wart but I really want to be prepared for this. :banghead:

The comp that I'm competing at has check in at 3pm on Friday and in addition to the normal turn-ins of chicken, ribs, and brisket on Saturday, I have to give them a whole brisket cooked at 10am. They are going to cut this up themselves and sell it. So my entry fee is 60 bucks plus 1 cooked brisket.

So my question is, should I cook this brisket along with my other food or should I cook this a few days ahead of the comp and just warm it up before the 10am turn-in time? Also, if I do it ahead of time, how should I store the brisket before I re-heat it? Frig or Freezer?

[Half Fast BBQ'n]

Brew, I would think that cooking that "give-a-way" brisket ahead of time would make it easier on you. Your gonna find yourself fairly busy at the cook off :D

I would expect that they wouild have said that you would have to cook the give-a-way brisket there, if it mattered. If you want to cook it through the night, then start early Friday night.

Now, I'm told that a brisket can be cooked in 4 hours, AND win :shock: :D
However, I wouldn't suggest trying it on your first time out :D

Just my penny's worth... and it's truly worth about 1 cent.

Good luck to you!!

[DaHorns]

I'd cook it at the same time, its not like your have to pay that much attention to the brisket. Your gonna have enough to get together the few days prior to the cookoff. Good luck!!!

[3970010]

I would cook it ahead of the time, seeing as it is your first comp, it would give you less to worry about. Good luck, bring somebody to take pictures and be prepared to have a new habit.

[serialgriller]

i'm with mop bucket. i would cook it before hand and freeze it. you'll need to try and get a little shut eye friday night and there will be enough other things to occupy your time.

[Zeeman]

I'm wit DaHorn on dis one. I'd just get one about half da size as my turn-in brisket and put both on at da same time. Unless they call for a certain size. Worked for us last cook we did. Then ya only got to cook once.
z

[Oli]

I will be competing at my first comp at the end of June.

Unless you are not planning on cooking anything in the next 2 months,
I would do it there.
But If you fire it up before then, cook one and freeze it.
I would do the second choice.


They are usually just chopped and all mixed together,then sold to the public or to feed the helpers, etc.

[Mic]

I'd say cook it at home, bag suck it, freeze it, and reheat on site while yer cookin yer turn-in brisket...provided dey didn't specify an on-site cook. Might wanna check into dat first! :wink: Da less ya haveta worry bout at a cook-off da better off you'll be! :D

Mic

[RuiNT BBQ]

Some of the cook offs requiring a cooked brisket as part of the entry fee require it to be at least 10 lbs. If so, it should specify on the entry form. This is usually to raise money for their charity that is benefitting from the cook off. I always cook mine on site and time it so it is ready just prior to the 10 am time. This way they get it nice and hot and by the time they are ready to chop/slice it the thing has rested a bit. Bottom line is if you have the room on the pit to do it and the rest of your stuff for the cook off because unless you start the "extra" brisket really early, you will have everything on your pit at once. I usually put a 10 lbr on about midnight for the 10 am time.
Like the others have said, if you're planning on cooking before then go ahead and do it then and freeze and vaccuum seal it. Then you can just throw it on that morning to re-heat, but back to the space thing.......

[bearbonez]

I am doing a similar deal this weekend. Spare rib turn ins on Saturday and Sunday. Chicken and tri-tip turn-in Sat. Brisket and pork on Sun. In addition 100 lbs of spares each day for people's choice. That is alot of cooking.

[Papa Tom]

I am doing a similar deal this weekend. Spare rib turn ins on Saturday and Sunday. Chicken and tri-tip turn-in Sat. Brisket and pork on Sun. In addition 100 lbs of spares each day for people's choice. That is alot of cooking.

Maybe this is why I don't do comps. :D

[bearbonez]

I don't mind the extra cooking. It is going to be a great weekend. Get to see some old friends, and make new ones.

[RuiNT BBQ]

Good luck with it Bear. That does sound like a lot of work. Never been to one where the turn ins are on differant days like that.