Competition Pork Question

BBQ_Mayor said:

Take the money muscle off wrap it and put it in the hot box. Then keep cooking the rest of the butt.

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MilitantSquatter said:

Wouldn't that only be an issue if you decide to use the meat that was returned to the cooker in the actual turn in box ?

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MilitantSquatter said:

Wouldn't that only be an issue if you decide to use the meat that was returned to the cooker in the actual turn in box ?

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eagle697 said:

After looking at my notes and making some observations after my last pork practice cook i have a question:
I cook my pork to roughly 195 degrees (after 185 i go by probe feel more than actual temp) I have noticed that the "edge" portions, including the " money muscle" tend to be overdone by the time the internal region of the but is done. Is there a way to prevent this? Only thing i could think of is cook till the "money muscle" and most other areas with good bark are tender, and stop there. This would leave the internal portion not tender yet, but they could be put back on the smoker after turn in, or taken home and finished later. I don't notice it being an issue all of the time, but it has been enough of an issue to continue to annoy me. Thanks for the help

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OC PIG ASSASSINS said:

I agree with your thought on it. Cook as deep as you need to get it done nicely and finish the rest later.

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MilitantSquatter said:

I agree.. in a contest setting, I'm more concerned about the tenderness of the areas where I select the turn-in pieces from. Dead center in the middle of the box will likely never be a first choice to submit.

Good Luck !!

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