K-Town Pit Que | Competition Playbook
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K-TOWN PIT QUE

Competition BBQ Team

Competition Tracker

Master Timeline

W

Wednesday Before

  • Mix Chicken Brine, Chicken Injection & Ribs Injection.
  • Prep Springer Mtn Farm Thighs (Moo Gloo, vacuum seal).
  • Prep Ribs, wrap in clear plastic wrap & vacuum seal individually.
4 PM

Friday Afternoon

  • Meat Inspection & Cooks Meeting.
8 PM

Friday Night

  • Unwrap Chicken, place in Ziplock bag.
  • Pour Chicken Brine over top, place in chilled cooler.
6:00

Light Smoker

~6:00 AM
  • Fire up the smoker. Target temp 300° - 325°F.
7:00

Ribs - Inject & Rest

~7:00 AM
  • Inject ribs with Rib Injection mix.
  • Let rest in the cooler for 30 minutes.
7:30

Ribs - Back Rub

~7:30 AM
  • Apply rub to the back side of the ribs.
  • Cover with saran wrap and let adhere for 30 minutes.
7:30

Build Boxes

~7:30 AM
  • Build turn-in boxes with Kale.
  • Put in the cooler inside a tub so it doesn't get wet.
7:45

Add Flavor Wood

~7:45 AM
  • Add flavor wood to smoker. Get thin blue smoke before ribs go on.
8:00

Ribs - Top Rub

~8:00 AM
  • Flip ribs over and apply rub to the top of the ribs.
  • Let sit for 30 minutes.
8:30

Ribs - On Smoker

~8:30 AM
  • Place ribs on the smoker.
  • Cook for 1 hour 45 minutes.
9:00

Chicken - Inject & Rub

9:00 AM
  • Remove from brine, rinse in cool clean water.
  • Inject chicken and dust with rub mixture on the bottom.
  • Place in half sheet pan (no tray) SKIN SIDE DOWN.
9:22

The 9:22 Shot! 🥃

9:22 AM
  • Team tradition: Take the 9:22 shot!
9:30

Chicken - Top Rub & Rack

~9:30 AM
  • Flip the chicken (SKIN SIDE UP) and apply rub to top side.
  • Parchment in half sheet pan ➔ 1.5 sticks butter ➔ Chicken Rack on top.
  • Cover with foil, back in cooler until smoker time.
10:15

Ribs - Wrap

~10:15 AM
  • Wrap ribs with: Domino Brown Sugar, Agave Syrup, 1/4 Cup Veg Stock.
  • Return to smoker.
10:22

Chicken - On Smoker

~10:22 AM
  • Spray chicken with spray butter.
  • Put in smoker at 300° - 325°F.
  • Cook UNCOVERED for 30 minutes.
10:30

Clear The Decks

~10:30 AM
  • Wash prep dishes, wipe down tables.
  • Get fresh cutting boards out for turn-ins.
10:52

Chicken - Cover

~10:52 AM
  • Cover the chicken with foil.
  • CAREFUL not to mess up the rub when covering!
  • Continue cooking until temp is hit.
11:00

Check Ribs & Warm Sauces

~11:00 AM
  • Put sauce pots on back of smoker to warm up.
  • Toothpick-test ribs for tenderness.
11:15

Ribs - Vent & Rest

~11:15 AM
  • Remove ribs from smoker.
  • Vent and let rest in Cambro.
11:30

Temp Chicken

~11:30 AM
  • Verify chicken has hit target temp (165°F+).
11:45

Chicken - Sauce & Box

~11:45 AM
  • Heat the sauce slightly. Remove chicken from smoker.
  • Sauce lightly on cutting board. Place on wire rack for 5 mins.
  • Dust lightly top and bottom. Spritz w/ apple juice & gloss.
  • Build Box.
GO

CHICKEN TURN IN

11:55:01 AM

Target time to leave site. Walk with purpose!

12:00

Ribs - Sauce & Set

~12:00 PM
  • Unwrap Ribs.
  • Apply Blues Hog Champion Blend sauce.
  • Return to smoker briefly to let sauce set.
12:15

Ribs - Cut, Dust & Box

~12:15 PM
  • Cut ribs cleanly.
  • Dust with HR Everything, HR Sweet, & BPS Sweet and Hot.
  • Build Box.
GO

RIBS TURN IN

12:25:01 PM

Target time to leave site. Walk with purpose!

💧 Brine Wed Before

  • 750 ML Filtered Water
  • 1/4 Cup Blues Hog Flying High
  • 1/4 Cup Meat Church Bird Bath

💉 Injection Wed Before

  • 750 ML Filtered Water (190 Degrees)
  • 1/4 Cup Osem Consommé Mix
  • 1 TBSP Big Poppa Smokers Cattle Prod

🧂 Rubs (Application)

  • 1
    Accent MSG
    Light layer on BOTH sides
  • 2
    Heath Riles Chicken Rub
    Light layer on BOTTOM only
  • 3
    Blues Hog Sweet & Savory
    Medium layer on BOTH sides

🍯 Sauce Blend

  • 1 Cup HR Competition BBQ Sauce
  • 2 TBSP Chick Fil-A Polynesian Sauce
  • 4 TBSP Heath Riles Tangy Vinegar Sauce

✨ Finishing Dust

  • 2 TBSP Heath Riles Competition Rub
  • 2 TBSP Blues Hog Sweet & Savory
  • 1 TBSP BPS Sweet Money Hot

🧈 Wrap & Spritz Extras

Wrap Butter:
1.5 Sticks Kerry Gold Salted Butter
Spray Butter:
For top application before smoker
Spritz:
Motts Apple Juice (Room Temp) + Gloss

🏆 Chicken Notes

Always double-check temperature targets based on the specific cooker on competition day. Ensure the Moo Gloo sets perfectly on Wednesday. Remember, when foiling the chicken mid-cook, extreme care must be taken not to disturb the bark/rub formation. Walk your box at exactly 11:55:01 to hit the 12:00:00 window perfectly without rushing.

💉 Injection Wed Before

  • 750 ML Filtered Water
  • 3 TBSP Butchers Pork Injection
  • 3 TBSP Blues Hog Pork Marinade
  • 3 TBSP Lamberts Sweet Brine O Mine
  • 1 TSP Kosmos Q Moisture Magic
  • 3/4 Cup Agave

🧂 Rubs (Application)

  • 1
    Heath Riles Everything Rub
    Light coat
  • 2
    Utz Maple Rub
    Medium coat
  • 3
    Heath Riles Competition Rub
    Medium coat

🍯 Wrap Mixture

  • Domino Granulated Brown Sugar
  • Agave Syrup
  • 1/4 Cup Vegetable Stock

🥫 Sauce

  • Blues Hog Champion Blend

✨ Finishing Dust

  • 2 TBSP Heath Riles Everything
  • 2 TBSP Heath Riles Sweet BBQ Rub
  • 1/2 TSP Big Poppa Sweet and Hot

🏆 Ribs Notes

The injection brings incredible moisture while the multi-layer rub builds deep color. Pay close attention to the wrap phase to ensure the meat is tender but not falling off the bone. When setting the Blues Hog Champion Blend sauce, watch it carefully to avoid burning the sugars. Walk your box at exactly 12:25:01 to hit the 12:30:00 window perfectly.