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Shotgun
05-13-2008, 09:14 AM
Been struggling with pork for some time. I guess I dont know what the judges are looking for. We Pull one at around 190-195 and slice 1 at around 175. Everything seems to us to be good, but doesnt score well. We try to rest our meat atleast 2 hours, we inject with a modified Chris lilly injection and sauce the pulled alittle bit. Any suggestion would be helpful.

KC_Bobby
05-13-2008, 09:39 AM
What he said, thanks and I'll listen off the air.

ique
05-13-2008, 09:54 AM
Two suggestions I have are... cook your slicing shoulder more, to the 180's, and let cool a bit a room temp before slicing.

Don't process your pulled shoulder so much. I'd be looking for thumb sized chunks instead of shreds.

BBQ_Mayor
05-13-2008, 10:03 AM
Two suggestions I have are... cook your slicing shoulder more, to the 180's, and let cool a bit a room temp before slicing.

Don't process your pulled shoulder so much. I'd be looking for thumb sized chunks instead of shreds.


I know Jay is doing pork butts. You say shoulder. Will there be a difference in temps in your opinion?

The Pickled Pig
05-13-2008, 10:33 AM
Two suggestions I have are... cook your slicing shoulder more, to the 180's, and let cool a bit a room temp before slicing.

Don't process your pulled shoulder so much. I'd be looking for thumb sized chunks instead of shreds.


Good advice. Take your slicing butt off the smoker at 185F internal and let it rest in a dry cooler for several hours. Leave your pulling butt on the cooker until done (usually 195-200+). Check for resistance with your temp probe.

Your box looks like a mess. It is not well defined. From the pic I cannot tell what part of the butt you are slicing. Consider isolating and partially butterflying a muscle or muscle group prior to cooking.

For your pulled pieces, keep them finger sized and make sure every piece is uber-tender and has a healthy amount of bark on it before going into the box. We like to pull from the money muscle or the horn area.

Roo-B-Q'N
05-13-2008, 10:41 AM
Jay, Do you have sliced, pulled AND chopped in there? If so loose either the pulled or the chopped, and I would lean towards getting rid of the pulled. Judges are supposed to sample ALL types presented and if one is lacking than they should/will judge down.

Just my .02, take it for what it is worth.

Bride of Roo(BQ'n)
05-13-2008, 11:04 AM
Jay, Do you have sliced, pulled AND chopped in there? If so loose either the pulled or the chopped, and I would lean towards getting rid of the pulled. Judges are supposed to sample ALL types presented and if one is lacking than they should/will judge down.

Just my .02, take it for what it is worth.

Cause we did SO WELL in pork right next to you this weekend.....:cool:

Que'inKC
05-13-2008, 11:15 AM
So I guess my question is why don't judges like pulled...around here when you go into a BBQ restuarant that's all you see...

YankeeBBQ
05-13-2008, 11:18 AM
So I guess my question is why don't judges like pulled...around here when you go into a BBQ restuarant that's all you see...

I don't think it's a question of them liking it or not. It's more apt to get cold and dry out when it's pulled fine.

Que'inKC
05-13-2008, 11:20 AM
I see...that's makes more sense...

Shotgun
05-13-2008, 04:32 PM
Your box looks like a mess.
Your right the box does look like a mess, but this scored pretty well considering. Bigger piece would definatly help. Does anybody season or sauce there pork before turn in?

The Pickled Pig
05-13-2008, 08:31 PM
Your right the box does look like a mess, but this scored pretty well considering. Bigger piece would definatly help. Does anybody season or sauce there pork before turn in?

We sauce and season but I know some teams do well otherwise. Here is a pic from our last pork entry.

http://www.thepickledpig.com/ppcontestresults/2008lawrence/pork.jpg

Plowboy
05-13-2008, 08:43 PM
Paul, how did that box score/place?

The Pickled Pig
05-13-2008, 09:24 PM
Paul, how did that box score/place?


It placed 4th out of 48.

We averaged over 8 in appearance but the putting green was too high and we had to smash clamshell lid down on the entry. And I don't mean lightly touching, I'm talking about bulging styrofoam (<---bonehead move). We missed 3rd place neighbor MoKan by 4/10,000ths of a point (159.4284 to 159.4288 ) so 1 more appearance point could've made a difference.

Any guesses Todd as to who's Yardbird rub we seasoned it with?

Plowboy
05-13-2008, 09:44 PM
Any guesses Todd as to whose Yardbird rub we seasoned it with?

That a boy!!!!

MoKanMeathead
05-14-2008, 05:09 PM
Here is ours from Lawrence. As Paul said it scored virtually the same. We usually slice the pork but it just didn't work out right.

The Giggler
05-15-2008, 10:52 AM
Paul and Wayne,

Those turn in boxes are awesome.

Question on the slicing part, which part do you use? From the looks of yours, Paul, there wasn't a bone that needed pulled out before slicing.

Thanks,

BBQ_Mayor
05-15-2008, 12:57 PM
I agree. That is a fine looking box Wayne.

The Pickled Pig
05-15-2008, 02:00 PM
Question on the slicing part, which part do you use? From the looks of yours, Paul, there wasn't a bone that needed pulled out before slicing.



The slices in that picture were taken from the end opposite the bone. The money muscle is actually the round muscle on the left side of each slice.

The Giggler
05-15-2008, 07:42 PM
The slices in that picture were taken from the end opposite the bone. The money muscle is actually the round muscle on the left side of each slice.

The bone has a round, pointy end, and the end that's wide and flat. The slices came from the end that's wide and flat?

Thanks.

The Pickled Pig
05-15-2008, 08:53 PM
The bone has a round, pointy end, and the end that's wide and flat. The slices came from the end that's wide and flat?

Thanks.


The butts pictured below were not the ones used for the earlier picture but it should give you an idea.

http://www.thepickledpig.com/ppforumimages/slicedpork.jpg

The Giggler
05-15-2008, 09:55 PM
[quote=The Pickled Pig;637849]The butts pictured below were not the ones used for the earlier picture but it should give you an idea.

Youdaman. Thanks for the tutorial. I'll be cookin' up some pork butts this weekend, and will give it a go. Will post some pictures for review. Not of an official turn in box, but of the attempt at slices.

Really, thanks for the info.

Plowboy
05-15-2008, 10:43 PM
I agree. That is a fine looking box Wayne.

Ray thinks Wayne has a nice box. Pass it on.

KC_Bobby
05-15-2008, 11:00 PM
So I'm getting my butts ready for this weekends comp and neither of them have anything that resembles a $ muscle. A penny muscle maybe, and yes I got them at Sam's. I might hit Tom's Meat Market on the way out of town and pick up a slicer.

Plowboy
05-16-2008, 07:36 AM
So I'm getting my butts ready for this weekends comp and neither of them have anything that resembles a $ muscle. A penny muscle maybe, and yes I got them at Sam's. I might hit Tom's Meat Market on the way out of town and pick up a slicer.

PM sent :wink:

ique
05-18-2008, 12:34 PM
I'm doing a practice run this weekend, going to try a couple new presentations... here is what I have so far...

The Giggler
05-20-2008, 08:29 AM
I'm doing a practice run this weekend, going to try a couple new presentations... here is what I have so far...

How do you get such a beautiful red cast to the bark? Is that the smoke? Or some sort of glaze? They look outstanding.

Sawdustguy
05-20-2008, 11:06 AM
I'm doing a practice run this weekend, going to try a couple new presentations... here is what I have so far...

Nice looking bark Chris!!

n-2-que
05-20-2008, 12:31 PM
nice looking pork there

Jorge
05-20-2008, 01:07 PM
Been struggling with pork for some time. I guess I dont know what the judges are looking for. We Pull one at around 190-195 and slice 1 at around 175. Everything seems to us to be good, but doesnt score well. We try to rest our meat atleast 2 hours, we inject with a modified Chris lilly injection and sauce the pulled alittle bit. Any suggestion would be helpful.

It may be the picture, but it looks a little dry or more accurately "not VERY moist". Try saucing or dipping in some of the juice captured in the foil, if you foil.