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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 01-10-2012, 07:31 PM   #1
didisea
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Default Pork Slicing

I was practicing my pork this weekend and I was have a bit of a problem slicing the money muscle end of the butt for the slices. Both money muscle sections were really tender and wanted to fall apart into four separate smaller pieces. I also was having a hard time getting 6 slices of the same size diameter without using the ends. Is there a thickness "standard" in comp for pork slices? I have my brand new brisket slicer that I was using so the knife was really sharp.
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Unread 01-10-2012, 07:41 PM   #2
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I've seen slices anywhere from 1/8" up to almost 1/2" come across the table here in the midwest.
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Unread 01-10-2012, 07:42 PM   #3
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the butt was probably done a little to much. although to get slices of the mm the force will have to be strong with you
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Unread 01-10-2012, 07:49 PM   #4
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Two words of advice for you didisea - Electric Knife
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Unread 01-10-2012, 08:19 PM   #5
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Quote:
I also was having a hard time getting 6 slices of the same size diameter without using the ends.
I turned in a box where I used the whole money muscle including the ends, cut into six slices. It got all 9's on appearance.
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Unread 01-11-2012, 06:58 PM   #6
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save one butt for slicinig, watch your temp if you go over 185, it wont slice..there is a fine line between tender and slicable(is that a word)
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Unread 01-12-2012, 11:07 AM   #7
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Dumb question but........For slicing are you taking the temp from the center of the butt or the money muscle itself?
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Unread 01-12-2012, 11:54 AM   #8
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Quote:
Originally Posted by BigBellyBBQ View Post
save one butt for slicinig, watch your temp if you go over 185, it wont slice..there is a fine line between tender and slicable(is that a word)
We use a butt for slices and a shoulder/picnic for pulled,chunks or chopped.
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