View Single Post
Old 09-18-2005, 05:14 PM   #20
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

The pork entry is tough because of the "neutral" flavor of the meat. You can have great bark and very bland meat. One way to over come this is to lightly toss the pulled or chopped meat with some sauce - enough to know it's there but not drenched in it.

Another tactic is to utilize the larger muscles of the butt or shoulder "whole" and lightly glaze them with sauce. If you use the plugs and the heavily barked end of the butt you can get that combination of bark and moist meat.

Like I said to begin the pork entry is tough to win.
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote