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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2013, 11:08 AM   #1
Resesgrill
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Talking competition shoulder

anyone care to share the best way to prepare a bone in pork shoulder for competition,im seeing some people slice it into chunks at what internal temp is this done?
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Unread 01-27-2013, 11:52 AM   #2
Lake Dogs
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competition shoulder? Would this be for an MBN/MiM competition? If so, you're going to want to have 1 whole shoulder for each of the 3 on-site judges, 2 for your blind turn-in, 2 for finals (fingers crossed that you make this), and probably a couple as the ones that dont make it to "prime time". 7 MINIMUM, 8 is probably best, 9 of you can fit 'em.

How to prep them? Exactly like you would a 9# butt, and if you have good air-flow in your smoker the 20# whole shoulder will cook in pretty much the same time as a very large butt.

MBN/MiM really leans towards pulled pork; not chopped or sliced. If you can get a Money Muscle or two for blind, good deal, but honestly it's going to be tough to get the MM sliceable and perfectly tender without being mushy and still have enough pulled pork perfectly tender. Might put 1 or 2 (if doing 9) on an hour or so later than the others, or pull them off early. Anyway, fill the box with pulled pork (not shredded), mixing in some bark.

It's done when it's done, but usually it's 195-205 temp. Money muscle is under 195, more like 185.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 01-27-2013, 07:02 PM   #3
Resesgrill
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thanks for the info.i am a rookie and just looking to be successfull!
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Unread 01-30-2013, 11:07 AM   #4
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do you usually seperate the mm from the meat as it cooks?
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