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BBQNUTT
04-13-2009, 02:36 PM
At what temperature do you consider just right for slicing pork butt for competitons? Do you do anything special prep wise to make the best slices? I've always turned in pulled pork but would like to try sliced since it always looks so good in the boxes I've seen while judging... Thanks!

BBQ_Mayor
04-13-2009, 02:42 PM
When judging, did you score those boxes higher with the slices?

I'd say about 190 for a slice, but I'm not that good at slices. I'll wait and see what others say.

Plowboy
04-13-2009, 02:44 PM
I take my butts to 195-205.

Jacked UP BBQ
04-13-2009, 02:55 PM
I agree with him ^^^^^^^ you can slice fully cooked pork.

musicmanryann
04-13-2009, 03:41 PM
I agree with him ^^^^^^^ you can slice fully cooked pork.

I agree with them ^^^^^^. :biggrin:

Smokin Mike
04-13-2009, 04:23 PM
do you mean the money muscle, if so,, I agree with them ^^^^^^

Plowboy
04-13-2009, 07:48 PM
I agree with him <<<<<<<<<<<<

BBQNUTT
04-14-2009, 11:38 AM
Do you do anything different with them prep wise when you know your going to slice them? Ive seen several boxes with slices that have smoke ring almost all the way around them...

Dave98
04-14-2009, 11:54 AM
Do you do anything different with them prep wise when you know your going to slice them? Ive seen several boxes with slices that have smoke ring almost all the way around them...

How do you get a smoke ring almost all they around? Don't you have to smoke the whole shoulder/butt in 1 piece?

Jacked UP BBQ
04-14-2009, 11:59 AM
It is all about creative knife skills. The butt may not be parted. Parted being the key word

BBQNUTT
04-14-2009, 12:24 PM
It is all about creative knife skills. The butt may not be parted. Parted being the key word

Ahh, there it is. I knew someone would know more about how its done. Would you care to divulge a little (or a lot) more information? I would like to know how to do it myself.

The Pickled Pig
04-14-2009, 01:37 PM
Ahh, there it is. I knew someone would know more about how its done. Would you care to divulge a little (or a lot) more information? I would like to know how to do it myself.

If you want the extra smoke ring and bark on your sliced pork you can partially separate the money muscle from the butt before cooking. Just don't cut it all the way off.

http://www.thepickledpig.com/ppforumimages/bbqpork/4.jpg

paydabill
04-14-2009, 02:01 PM
does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?

CajunSmoker
04-14-2009, 04:08 PM
does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?


It's on the end opposite from the round bone. I also suck at slicing pork. I have a new strategy though that I intend to try out this weekend:icon_blush:

Smokin Mike
04-14-2009, 06:55 PM
you can part it, but wouldn't the money muscle be done wayyyyy before the rest of the meat? and if you cut it off, that isn't legal is it?

I do buy pork butts only on the money muscle,,,,,

then again my pork is just in the middle of the pack,,,

The Pickled Pig
04-14-2009, 08:06 PM
you can part it, but wouldn't the money muscle be done wayyyyy before the rest of the meat? and if you cut it off, that isn't legal is it?

The cooking pork butt whole rule has been beat to death but the consensus on this board was that you cannot separate the money muscle and continue cooking the rest of the roast. So if you plan on parting the money muscle and want to remove it from the cooker at a lower temp than the rest of the butt, you have to remove that whole butt from the cooker and use other butts for pulled pieces.

As mentioned above, you can get good slices from a money muscle that is cooked in tact with the rest of the butt. Just let it rest, use sharp knives, and cut thick slices.

Jeff_in_KC
04-14-2009, 08:07 PM
Any money muscle I've ever taken to 195 to 205 fell the fark apart when I tried to slice it. I would only take it to 185 and cooler it. It will go on up to a little over 190 and be perfect to slice.

Plowboy
04-14-2009, 10:44 PM
does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?

http://www.bbq-brethren.com/forum/showpost.php?p=506103&postcount=14

Plowboy
04-14-2009, 10:47 PM
Any money muscle I've ever taken to 195 to 205 fell the fark apart when I tried to slice it. I would only take it to 185 and cooler it. It will go on up to a little over 190 and be perfect to slice.

Ah Grasshoppa, to slice the pork you must block out the world around you focusing only on the knife as it cuts each fiber.

The key is letting the knife do the work.

DMDon
04-14-2009, 11:59 PM
I think we cook ours up to 210 and then use a lady schick to cut our slices. Works like a charm.

BBQ_Mayor
04-15-2009, 07:04 AM
I think we cook ours up to 210 and then use a lady schick to cut our slices. Works like a charm.


Ah!.. Lady schick is the key to good pork turn ins.... I don't shave my legs, can I borrow yours? :mrgreen:

KC_Bobby
04-15-2009, 08:36 AM
I think we cook ours up to 210 and then use a lady schick to cut our slices. Works like a charm.

Not exactly, but I thought that's what you did for brisket.

rbinms33
04-15-2009, 12:20 PM
Ah Grasshoppa, to slice the pork you must block out the world around you focusing only on the knife as it cuts each fiber.

The key is letting the knife do the work.

A-ha! That must be my problem. I must learn to be one with the knife.

At this point, I'm open to anything. After that ace-whippin' I took over in Little Rock in pork, it's apparent that the force is not with me near as much as I thought it was. :biggrin:

Plowboy
04-15-2009, 01:08 PM
A-ha! That must be my problem. I must learn to be one with the knife.

At this point, I'm open to anything. After that ace-whippin' I took over in Little Rock in pork, it's apparent that the force is not with me near as much as I thought it was. :biggrin:

Pork is a state of mind, my son.

I think a lot of us took an ace-whippin' in the LR. It was a rough ride home.

BBQ_Mayor
05-18-2009, 02:49 PM
I had to revisit this post about slicing pork. I need to disagree with those of you that say you can slice your pork at 200 and above. I just need to say that there is no possiable way that pork is sitting at 200 or higher and your still slicing it.

I need to see this to believe it. Video anyone?

Buster Dog BBQ
05-18-2009, 03:02 PM
I just use a piece of dental floss to go right through.

Jacked UP BBQ
05-18-2009, 03:04 PM
I just use a piece of dental floss to go right through.

dental floss works almost as good as a laser.:icon_wink

musicmanryann
05-18-2009, 03:05 PM
I just use a piece of dental floss to go right through.

Does that really work?! If so, that is a great idea!

ique
05-18-2009, 03:19 PM
I had to revisit this post about slicing pork. I need to disagree with those of you that say you can slice your pork at 200 and above. I just need to say that there is no possiable way that pork is sitting at 200 or higher and your still slicing it.

I need to see this to believe it. Video anyone?

The comments I read here said the pork was cooked to 200... that doesn't necessarily mean its at 200 when slicing.

U2CANQUE
05-18-2009, 04:28 PM
ahhhhhh, someone else who is used to reading the fine print that is not on a contract.....lol....

The Pickled Pig
05-18-2009, 10:18 PM
No video...but here's 4 examples this year of a money muscle speed cooked to 205-210+ internal that was sliced after resting.

http://www.thepickledpig.com/ppcontestresults/2009pleasanthill/3.jpg

http://www.thepickledpig.com/ppcontestresults/2009overlandpark/pork.jpg

http://www.thepickledpig.com/ppcontestresults/2009belton/~pork.jpg

http://www.thepickledpig.com/ppcontestresults/2009Lawrence/~pork.jpg

Use a sharp knife and cut thick slices.

KC_Bobby
05-18-2009, 10:30 PM
Mind if I steal those pics?

PatioDaddio
05-18-2009, 11:23 PM
I'm sorry, but a couple of those pics are clear violations of KCBS rule 15. :-D

Nice work!

John

BBQ_Mayor
05-19-2009, 06:16 AM
Those look great! So 205 and still sliced? It looks as if you cut back into the butt for you money muscle. If not, I don't know where anybody would get a money muscle that size.:eek:

pigmaker23
05-19-2009, 06:25 AM
you have to sort a lot of butts, also pumping it up with Fab helps


Those look great! So 205 and still sliced? It looks as if you cut back into the butt for you money muscle. If not, I don't know where anybody would get a money muscle that size.:eek:

KC_Bobby
05-19-2009, 08:42 AM
Speaking of cutting back ... is their anything illegal about that? I've wondered if the part needs to be done exactly between the separate muscles or if the cook could just cut it back where ever.

The Pickled Pig
05-19-2009, 09:50 AM
Speaking of cutting back ... is their anything illegal about that? I've wondered if the part needs to be done exactly between the separate muscles or if the cook could just cut it back where ever.

As long as you cook the butt whole, you can slice it wherever and however you want once cooked. The problem with going too far back from the money muscle is that meat is not as tender and does not taste as good as the money muscle.

early mornin' smokin'
05-19-2009, 10:33 AM
when we do our butts we lay them down on the fat cap, and than begin seperating, no parting, the muscles of the shoulder, theres 5 or 6 different muscles that run thru the shoulder. When the butt is opened up, rub, than tie so it is a butt again. As far as i know you are allowed to do anything except part the butt.

BBQ_Mayor
05-19-2009, 10:42 AM
when we do our butts we lay them down on the fat cap, and than begin seperating, no parting, the muscles of the shoulder, theres 5 or 6 different muscles that run thru the shoulder. When the butt is opened up, rub, than tie so it is a butt again. As far as i know you are allowed to do anything except part the butt.


Doesn't your rub cake up in between those muscles? It just don't look good to me.

early mornin' smokin'
05-19-2009, 10:46 AM
we dont go heavy on the inside and most of it melts away.

Cigarbque
05-19-2009, 12:51 PM
Paul,

Those box pictures look fantastic!

The Pickled Pig
06-01-2009, 11:29 PM
Now I'm just showing off but this little gem scored all 9's on appearance last weekend. The money muscle was cooked to 210+ hot and fast on a UDS.

http://www.thepickledpig.com/ppcontestresults/2009abilene/4.jpg

Finney
06-02-2009, 05:53 AM
Nice scores Paul.

BBQ_Mayor
06-02-2009, 06:10 AM
Looks great! How was it scored overall?

The Pickled Pig
06-02-2009, 08:30 AM
Looks great! How was it scored overall?

1st out of 31

musicmanryann
06-02-2009, 08:55 AM
1st out of 31

Way to go Paul! Where was this?

The Pickled Pig
06-02-2009, 09:36 AM
Where was this?


Abilene, KS

RobKC
06-02-2009, 10:32 AM
That box was beautiful, Paul!

Alexa RnQ
06-02-2009, 10:34 AM
Wow. That is a piece of art suitable for framing!

Sledneck
06-02-2009, 11:20 AM
So far nobody has been as honest and forthcoming on pictures and cooking processes of winning comp entries as Paul has. Thank Paul

Big George's BBQ
06-02-2009, 11:21 AM
That looks absolutely beautiful

Dustaway
06-02-2009, 11:25 AM
Paul absolutely beautiful big slap on the back man I hope I can get those resluts doing hot and fast on my new WSM.

more practice for sure for me

early mornin' smokin'
06-02-2009, 11:31 AM
im with steve, lotta pork when it comes to what actually works at a comp!!

BBQ_Mayor
06-02-2009, 11:56 AM
im with steve, lotta pork when it comes to what actually works at a comp!!


Yea, it's lotta pork but it's also a lotta sauce. It's a sauce comp you know.:wink:

Jacked UP BBQ
06-02-2009, 12:24 PM
I would share if I could win as much as him!!!!

CajunSmoker
06-02-2009, 01:58 PM
That's some beautiful boxes Paul. Thanks for sharing.

Greg60525
06-02-2009, 11:58 PM
Paul,

Awesome looking pork......awesome!

I have not done well with pork........for that matter I haven't done that well with anything, but pork is the worst for me.

It looks generously sauced. Mine generally, has a very light saucing......maybe I should bump it up a notch.

I'm in the Chicago area and have competed at the Westmont and Libertyville comps........only 3 under my belt, so I'm still a newbie.

My question is how do slices do in my neck of the woods? All I have ever turned in was pulled.

Thanks,
Greg

Smoky River BBQ
06-11-2009, 10:42 AM
Now I'm just showing off but this little gem scored all 9's on appearance last weekend. The money muscle was cooked to 210+ hot and fast on a UDS.

http://www.thepickledpig.com/ppcontestresults/2009abilene/4.jpg
Thank you, Thank you, Thank you! I tried this last weekend and received all 9's also. Best I have done so far!

Plowboy
06-11-2009, 11:16 AM
I can't believe you get away with that much sauce.

Nice job.

bayoustylebbq
06-11-2009, 12:35 PM
I can't believe you get away with that much sauce.

Yes you can... As someone mentioned up above, "it's a sauce contest".
:-P:wink::-P

Because we ALL know, 1st place in Pork at the Royal means someone knows how to cook pork!

Jeff_in_KC
06-11-2009, 01:03 PM
I agree, Todd. Every time I go heavy on pork sauce, I get judge farked! When I go light, I score much better. Those sure are pretty boxes though. Based on the width of the box, those slices must be an inch and a quarter thick. Mine are always 1/2 inch thick. Maybe I should slice them thicker.

Plowboy
06-11-2009, 01:10 PM
Yes you can... As someone mentioned up above, "it's a sauce contest".
:-P:wink::-P

Because we ALL know, 1st place in Pork at the Royal means someone knows how to cook pork!

I disagree that it is a sauce contest. I use very little sauce on my entry. I want them to taste and see pork. But I say too much. :wink: Go back to your discussion of a sauce contest.

BBQ_Mayor
06-11-2009, 01:30 PM
I get farked too when I sauce heavy. Come to think of it, I get farked when I sauce lite too.
I don't like sauce on pork, or at least not much. Like Todd says, I like pork to taste like pork but the judges don't seam to think of it my way. Thatls why I say it's a sauce contest.
So sauce away.

Plowboy
06-11-2009, 01:31 PM
I get farked too when I sauce heavy. Come to think of it, I get farked when I sauce lite too.
I don't like sauce on pork, or at least not much. Like Todd says, I like pork to taste like pork but the judges don't seam to think of it my way. Thatls why I say it's a sauce contest.
So sauce away.

Sounds like you are getting farked left and right.

It is NOT a sauce contest. I stand firm on my convictions.

BBQ_Mayor
06-11-2009, 01:36 PM
Sounds like you are getting farked left and right.

It is NOT a sauce contest. I stand firm on my convictions.

You know me Todd. I like to get farked. I wish it would turn out in my favor one day.:mrgreen:

I really wish it wasn't but it is a sauce contest. How about a new rule for KCBS. No sauces allowed.

Plowboy
06-11-2009, 01:38 PM
I really wish it wasn't but it is a sauce contest.

Keep pouring on the sauce. :wink: KC Masterpiece works the best.

They don't call you Farker for nothing, Ray. :mrgreen:

bayoustylebbq
06-11-2009, 01:42 PM
It is NOT a sauce contest. I stand firm on my convictions.


I agree here too... just tried to make a little joke with my last post. (I guess it was too little:icon_smil). I only paint the outside edges with enough sauce to give it a "shiny" look. Other than that, I like them to taste pork!

BBQ_Mayor
06-11-2009, 01:46 PM
Keep pouring on the sauce. :wink: KC Masterpiece works the best.

They don't call you Farker for nothing, Ray. :mrgreen:


I think that's the problem with my pork. I don't pour on the sauce.
Of coarse it could just be the pork. :oops:

Jeff_in_KC
06-11-2009, 02:06 PM
You know me Todd. I like to get farked.

And I like to get sauced... :-D Occasionally.

The Pickled Pig
06-11-2009, 08:40 PM
Based on the width of the box, those slices must be an inch and a quarter thick. Mine are always 1/2 inch thick. Maybe I should slice them thicker.

It's hard to get them thinner when the money muscle is cooked to 215F. It's amazing to me that it holds together long enough to make it to the judges.

The Pickled Pig
06-11-2009, 08:48 PM
I use very little sauce on my entry. I want them to taste and see pork.

If my pork was as good as yours I'd probably feel the same way. For now, I need every crutch I can use.:wink:



The entry below scored a 179.4286 last weekend. I came in 2nd to KC Can Crew's 180. The judge who gave me an 8 on appearance spoiled my best chance for a perfect score yet.

http://www.thepickledpig.com/ppcontestresults/2009mclouth/~pork.jpg

Tim H
06-11-2009, 09:44 PM
Paul absolutely beautiful big slap on the back man I hope I can get those resluts doing hot and fast on my new WSM.

more practice for sure for me

I've seen a couple of references to "hot and fast" in this thread. What specifically does the term mean? I assume cooking temp and time? If so, what temps and times are we talking about?