PDA

View Full Version : Competition pork marinade


Hot Sauce Hoss
12-04-2011, 10:22 AM
Greetings All,

I would like to up my scores in pork next year as it has been the worst
catagory for me this season. I am open to ideas from any and all who do well in this catagory and am not asking for someone to spill the beans if
you will but am looking into trying new things. Chicken and brisket have
been my strong points and even gotten calls and some money for the effort this past season but pork has been a killer for me and i am lost as to why. I have ordered a couple of products from smoke on wheels to practice with during the off season for me. My first question would be does anyone use smoke on wheels marinade and if so would you offer to share how you use it, or what you do with it. I cook pork at 300 heavily injected with apple juice and a got rub racked and panned till it hits 155ish
then foiled till 200-205 looking for the color and texture i think will be good for turn in. Taste good to us but the scores are always lacking. Any help or ideas from the brethren would make winter more fun!!!

Thanks for reading
Hot Sauce Hoss :confused:

MoGreen
12-04-2011, 10:58 AM
Just use Butcher's.

The Virginian
12-04-2011, 10:58 AM
205 might be a little high, my pork tends to get mushy at that temp. I usually pull off in the 190s somewhere depending on what the pork feels like when I put the thermapen in.
For a flavor bost, consider addiing a marinade when you foil. I do that with pork and brisket and it adds some depth of flavor.

Brett

boogiesnap
12-04-2011, 11:18 AM
SOW marinade is quite good. i inject @ 1/2 a bottle per 8# butt. let sit for @ 12 hours. got a 4th place finish with it this past year.

i have also used Kosmo's and got a 5th with that.

big brother smoke
12-04-2011, 11:21 AM
You are off to a good start with SOW. Now you will need to find a complimentary rub/s and technique.

indianagriller
12-04-2011, 11:40 AM
Finishing temp depends on how hot you cook, some of my butts finish around 205-210 but i do cook hotter than most. As far as rubs for pork, and let me say that I am sponsored by Simply Marvelous, but I had great success with his rubs before being sponsored. try the cherry and sweet and spicy about a 60-40 mix. Got me a couple trophies and paychecks this year.

JD McGee
12-04-2011, 12:28 PM
Sounds like your meat temps are pretty close for the pit temps you use. We cook our butts @ 300-325...foil around 160-170 (or when I like the color of the bark)...then cambro the first butt when the money muscle is around 190-195 (or when I like the feel)...we cambro the second butt when the middle muscle is 200-210 (or when it's butter). Haven't used the SOW marinade but we have had great success with Kosmo's Pork injection. Good luck! :thumb:

Hot Sauce Hoss
12-04-2011, 04:16 PM
Thank you all for the help, even though it says marinade some of you inject it? Well color me crazy cause i thought you poured it all in a big zip lock bag and put your butt in there for a few hours. So inject half the bottle, marinade a whole bottle, and use half the of the first bottle for when you foil. Am i correct on this method brethren ? I am really thankful for the tips by the way.

Hot Sauce

thillin
12-04-2011, 04:58 PM
just inject some and then add some when you foil. 1 bottle and I was able to use on 2 shoulders.

Smokin' Joe
12-04-2011, 05:29 PM
Get yourself some Kosmo's pork injection to go with the SOW marinade, we did ok with it last year:-D

HarleyEarl
12-04-2011, 06:12 PM
Get yourself some Kosmo's pork injection to go with the SOW marinade, we did ok with it last year:-D

Now that's an understatement:-D

boogiesnap
12-04-2011, 06:51 PM
Get yourself some Kosmo's pork injection to go with the SOW marinade, we did ok with it last year:-D

and do what with each...exactly? :becky:

Flavor Gangster
12-04-2011, 07:04 PM
In my opinion, there is no one marinade that does it all for you in this situation.
There are a lot of factors that go into the pork and the cook.

Don't get over hung up on just one marinade becuase others use it. If you buy there marinade your only a percenatge of there success. What about their cook cycle, what about presentation, seasoning, finishing sauce, garnish etc.

You may have to plug some holes elsewhere!

boogiesnap
12-04-2011, 07:32 PM
In my opinion, there is no one marinade that does it all for you in this situation.
There are a lot of factors that go into the pork and the cook.

Don't get over hung up on just one marinade becuase others use it. If you buy there marinade your only a percenatge of there success. What about their cook cycle, what about presentation, seasoning, finishing sauce, garnish etc.

You may have to plug some holes elsewhere!

clearly.

but you still need to get to first base.

Smokin' Gnome BBQ
12-04-2011, 07:36 PM
sounds like your getting pointed in the right direction, so do you have any info you wish to share? since you have chicken down why not start there? thanks for YOUR help..

Smokin' Joe
12-04-2011, 07:51 PM
Oh and I forgot to mention, you get the extra benefit of doing business with two great guys as well!

swamprb
12-04-2011, 09:04 PM
http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_3427.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_3429.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_3433.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_3435.jpg

Smoke on Wheels Pork Injection

Plowboys Yardbird

CT Butts

Slice!

DISCLAIMER!

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1680.jpg

Try it on a legal Butt.

Crash
12-04-2011, 09:20 PM
Great advice so far. Best advice that I was taught...you need to learn to cook the product first. Then you can start messing with the flavor profile.

We inject, but use our own injection. Consider adding phosphates if you make your own injection. I've tasted a Butchers-injected pork and it was phenomenal...and trust me, it wasn't the cook. :wink:

smknwhlswife
12-04-2011, 11:07 PM
Oh and I forgot to mention, you get the extra benefit of doing business with two great guys as well!

What about the Women behind those great guys?? :wink:

HoDeDo
12-04-2011, 11:22 PM
We inject about 1 oz per pound, using a 12 or 14 guage needle all over the butt.
I cook at lower temps, and try to develop my color before I wrap. I also pull earlier. Are you turning in pulled? chunks? slices? more than one? Do you sauce? do you add during cooking? more info might help us point you in another direction to play with on pork for the winter.

As far as others using our product, there are lots of cooks from all walks, and all BBQ societies using it. Ribs injected down south, Joe outted his usage, Big T's has never made it a secret they use our product, and No secret that Todd (Plowboys) and I cohabitate products during our cooks. The newest team that has been using it of late, is an FBA team that has been tearing it up in both KCBS and FBA (RGC Plant City), (GC in Sebring this weekend!) Fatt Ashes BBQ - they have been nailing pork!

There are some others I know using it, but don't want to 'out' anyone that wouldn't want folks to know how or what they do with my product. shoot me an email, I am happy to go through other questions on pork with you...

Crash
12-05-2011, 01:36 AM
We inject about 1 oz per pound, using a 12 or 14 guage needle all over the butt.
I cook at lower temps, and try to develop my color before I wrap. I also pull earlier. Are you turning in pulled? chunks? slices? more than one? Do you sauce? do you add during cooking? more info might help us point you in another direction to play with on pork for the winter.

As far as others using our product, there are lots of cooks from all walks, and all BBQ societies using it. Ribs injected down south, Joe outted his usage, Big T's has never made it a secret they use our product, and No secret that Todd (Plowboys) and I cohabitate products during our cooks. The newest team that has been using it of late, is an FBA team that has been tearing it up in both KCBS and FBA (RGC Plant City), (GC in Sebring this weekend!) Fatt Ashes BBQ - they have been nailing pork!

There are some others I know using it, but don't want to 'out' anyone that wouldn't want folks to know how or what they do with my product. shoot me an email, I am happy to go through other questions on pork with you...
Tried to send you a PM...your box is full. Damn!

RangerJ
12-05-2011, 06:51 AM
I switched to SOW this year and in the only two KCBS competitions I cooked here in Texas I go my first pork calls ever.

9th Sams Conroe - 1st use of the product
3rd Bedford Bluesfest

Inject and marinade.

Hot Sauce Hoss
12-05-2011, 07:07 AM
Added info, i cook two butts at comp. Carve out the money muscle with a mister twister electric knife for smooth cuts. Then a few madallions followed by lots of pulled larger pieces. I have been using blues hog at the end, heated up ofcourse and have tried dunked, brushed etc.... My scores indicated i need tenderness help. Also, i have to say that i don't use a water pan and i'm sure i need to at these temps i have been cooking at. Well, now you know the rest of the story.

Thanks for your help,
Hot Sauuce Hoss

big brother smoke
12-05-2011, 08:05 AM
Tried to send you a PM...your box is full. Damn!

You mean Dammit Andy! :laugh:

Smokin' Joe
12-05-2011, 10:22 AM
What about the Women behind those great guys?? :wink:

Sorry Kim:-D. Of course we all know they couldn't do it without you! In fact I think I've always bought my marinade from Kim. She's got the good stuff stashed away :-)

smknwhlswife
12-05-2011, 03:41 PM
Tried to send you a PM...your box is full. Damn!

I'll tell him to clean it up. :becky:

May be a day or so though.

musicmanryann
12-05-2011, 04:41 PM
No doubt that SOWs marinade has improved our pork scores greatly this year. It is an excellent product made by even more excellent people. :thumb:

2Fat
12-05-2011, 08:23 PM
really like that SOW pork stuff too--even if the pork scores haven't reflected it lately--think I need a new cooker--------

HoDeDo
12-06-2011, 12:08 AM
Tried to send you a PM...your box is full. Damn! email me a n d y g @ smokeonwheels . com I think my subscription expired, and my PMs have blown way over the limit due to that.

And to everyone else, thanks for the props. Ya'll are the greatest!!! Nothing is more exciting than seeing people using your products kick arse and take names.

Hot - on the tenderness scores... at the 205 and those temps, I am betting you are getting dinged for being over tender... possibly mushy or doing what can be worse sometimes.... "Mushrooming" in your mouth. Try to take it back a few degrees and let it rest in a cooler/cambro to finish cooking ... and you might not overshoot your done ness. we can talk about it more, just email me if you dont know what I mean.

ique
12-06-2011, 08:16 AM
really like that SOW pork stuff too--even if the pork scores haven't reflected it lately--think I need a new cooker--------

Me too.

Coz
12-06-2011, 04:01 PM
really like that SOW pork stuff too--even if the pork scores haven't reflected it lately--think I need a new cooker--------

And you said you wouldnt tell :-P:-P:-P:-P

Crash
12-07-2011, 02:21 AM
email me a n d y g @ smokeonwheels . com I think my subscription expired, and my PMs have blown way over the limit due to that.

And to everyone else, thanks for the props. Ya'll are the greatest!!! Nothing is more exciting than seeing people using your products kick arse and take names.

Hot - on the tenderness scores... at the 205 and those temps, I am betting you are getting dinged for being over tender... possibly mushy or doing what can be worse sometimes.... "Mushrooming" in your mouth. Try to take it back a few degrees and let it rest in a cooler/cambro to finish cooking ... and you might not overshoot your done ness. we can talk about it more, just email me if you dont know what I mean.

I farking forgot my question. :-D