View Full Version : Comp Butt cut questions

10-11-2013, 06:01 PM
Hey everyone,

I haven't had the chance to participate in any comps yet, but I would like to do at least one next year. I've seen where some peeps cut the "money muscle" away from the rest of the butt as much as possible without detaching to get more seasoning/bark on the money muscle and then detach after the cook and slice.

So here are my questions...

1.) Do you do this for comps?

2.) Does this cut look about right?

3.) How thick do you slice the pieces for turn in?

Thanks everyone!




10-11-2013, 06:13 PM
Next year it wont matter (in KCBS) the way I understand it.

See here http://thehungrybutcherbbq.blogspot.com/2013/09/new-kcbs-rule-for-pork-into-effect.html

Usually slice the MM into 6-7 even slices (you need 6 for the box) usually around 1/2" or so (is how we do it when / if we turn in MM).

The trim looks about right, you want to expose as much as you can without it separating during the cook.

Again, next year it won't matter....