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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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Unread 08-07-2011, 01:47 PM   #1
Buckscent
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Default Pork Turn In

What do you guy's turn in for the pork? Pulled, cubed or sliced??? I cannot ever get butts sliced, always fall apart.
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Unread 08-07-2011, 02:10 PM   #2
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If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.
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Unread 08-07-2011, 03:12 PM   #3
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Quote:
Originally Posted by Matt_A View Post
If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.

175* it will still be tough, it is not imposible to get good slices when you cook to a higher temp, thats where sharp knives,patience, and a steady hand comes into play. I was able to get pulled, chunks, and slices from my pork turn in this weekend i pulled it at 198*
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Unread 08-07-2011, 04:43 PM   #4
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I turn in all three and pull it at high 190's.
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Unread 08-07-2011, 06:02 PM   #5
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Quote:
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I turn in all three and pull it at high 190's.
thats it
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Unread 08-07-2011, 06:07 PM   #6
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I pull mine at 195 and let site for three hours in a Cambro. Slices everytime.

At 175, your pork is still in the second stall. You should try break about 180, minimum.
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Unread 08-07-2011, 07:49 PM   #7
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I pull at 195-200, let is cool on the table a little (1/2 hour)..then into the cambro to hold temps....I never seem to have an issue with pulling..slicing...etc..
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Unread 08-07-2011, 07:51 PM   #8
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190 for me. All 3 in the box.
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Unread 08-07-2011, 07:57 PM   #9
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no temp. for me. uber tender to the probe throughout. i'm guessing 200 plus.

i can slice, pull, and chunk.

i'm too dumb or drinky to remember or watch temps.
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Unread 08-08-2011, 07:13 AM   #10
Buckscent
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Thanks all!! I keep to a temp of 190 - 195 so what are some good sharp knives should I use? Brand?
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Unread 08-08-2011, 07:19 AM   #11
MoGreen
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I turn in pork collar, julianne cut.
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