Pork Butt
Is it fair to say that most people turn in both sliced and chopped/shredded pork? If this is the case, are most of you cooking three or 4 butts? 2 for sliced and the other one or two for shredded? Sliced is around 185 and pulled is around 205 isn’t it. Can’t do both with one butt.
It seems that most winning entries have both. I rarely see chopped. Many of the best looking boxes have chunked, pulled and sliced.
Brisket
What do you think the percentage of competitor that turn in Burnt ends? Do most just turn in sliced or do they add a little chopped?
I am from Kansas City, so it is probably a lot higher percentage here than most places, but still only 50% or so. I almost never see chopped.
Chicken
Understand the reasoning for using thighs, but if you got a kick butt chicken breast do you think you get any additional points by including it?
If you can do a really good breast, then it can put you over the top. Keep in mind though, that you don't know how long that box will sit until it gets to the judges, and that breast dries out really, really fast. I would say that 95% of the time cooks include breast, it hurts them rather than helping.
Ribs
So we either turn in backs or spares. Ever put both into a box?
Now that you mention it, I have never seen both in a box. Interesting idea though. If you do it, let us know how it works!
Overall general questions.
Anybody use Cilantro? Why or why not? Would using it be too much out of the box? Would the flavor transfer to your meat?
I have really only seen cilantro used in alternate categories like sides, etc. I would probably avoid using it. It is so strong that I would be afraid the aroma of it once heated by the meat on top would alter the flavor too much. Plus, as others have mentioned, it will wilt more easily than parsley.
Any other thoughts or secret that I should know about before i head to Sacramento