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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-09-2011, 02:57 PM | #1 |
On the road to being a farker
Join Date: 08-03-10
Location: Rochelle,IL
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Money Muscle Help
My Money Muscle seems to be overdone by the time the rest of the shoulder is done and it comes out kinda of mushy. im thinking about cooking 3, 2 for the muscle and 1 for the chunks. advise please..
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06-09-2011, 03:23 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I was gonna say cook at least 2 butts.
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06-09-2011, 03:27 PM | #3 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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3 butts work fine for what you want.
I normally need 2 butts to find quality chunks and peices that are up to standards. Just me. Also, from the one you pull early, you can find some other fine areas to make slices from if you want. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-09-2011, 03:29 PM | #4 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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What they ^^^ said.
I figured they came 2 per cryo for a reason.
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06-09-2011, 03:32 PM | #5 |
On the road to being a farker
Join Date: 02-01-10
Location: Lakeland, FL
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I cook 3 or 4. The butts with the best money muscle gets pulled when the MM gets to the temperature that I want. I don't worry about the temperature of the rest of the butt.
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Jim - Sweet Smoke Q - 2014 & 2016 FBA Team of the Year, 2014 BBQ World Food Champion |
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06-09-2011, 04:01 PM | #6 |
On the road to being a farker
Join Date: 08-03-10
Location: Rochelle,IL
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im going to do a trial run this weekend thanks for the info..
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Hicks BBQ Concession and Catering 2017 26 ft Concession Trailer Ole Hickory CTO DW Stump Clone Big Green Egg XL UDS (RED) UDS (Black) HYBRID OFFSET TRAILER GREY THERMOPEN LIME GREEN THERMOPEN |
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06-09-2011, 04:57 PM | #7 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I'm a rookie, but in the 3 comps I have done this year I take the butts off at 185 and foil them. I normally have them in a cooler for 1 or 2 hrs depending on how quickly they cook. They mm normally always slices and I get great chunks. The whole thing doesn't shred into pulled pork, but that isn't what I want anyways.
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06-09-2011, 09:11 PM | #8 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Sharp knife
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