The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-12-2012, 07:11 PM   #1
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default Cooking Butts

I've cooked a few pork butts before, but I always placed the meat directly on the grates. I've seen quite a few people cooking them in pans right from the get go, and then foiling them in the pan to finish! My question is, which method would get the better results as far as building a bark, tenderness, etc? Or is it just one of those personal preference things?
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 04-12-2012, 07:44 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

are you seeking an answer from a general cooking perspective or specific to competition ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 04-12-2012, 07:47 PM   #3
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
are you seeking an answer from a general cooking perspective or competition ?
From the comp standpoint... trying to achieve the best bark for appearance and of course tenderness! Whats your method?
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 04-12-2012, 07:59 PM   #4
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Downloads: 0
Uploads: 0
Default

Bark is overrated in competition bbq...
__________________
www.bigjtssmokin.com JAMBO pit
indianagriller is offline   Reply With Quote


Unread 04-12-2012, 08:28 PM   #5
southernstyle
is one Smokin' Farker
 
southernstyle's Avatar
 
Join Date: 08-26-11
Location: okeechobee, fl.
Downloads: 0
Uploads: 0
Default

bark dont exactly win in comp bbq
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is online now   Reply With Quote


Unread 04-12-2012, 08:38 PM   #6
southernstyle
is one Smokin' Farker
 
southernstyle's Avatar
 
Join Date: 08-26-11
Location: okeechobee, fl.
Downloads: 0
Uploads: 0
Default

i start in pan ""whats left of the fat cap" down. smoke dont penetrate fat anyway. natural juices that collect in the pan create steam that creates a moist product. it also gives you auj justo mix with sauce just before turn in
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is online now   Reply With Quote


Unread 04-12-2012, 10:10 PM   #7
Southern Touch BBQ
Got Wood.
 
Join Date: 06-29-11
Location: Rocky Mount, GA
Downloads: 0
Uploads: 0
Default

I cook in pans now with a cooling rack in pan to keep butts from sitting in juices the whole cook. I wrap when I get the desired color and remove when they get to desired temp and they are already ready for the holding box. I sit the foil pan into a stainless steel pan and slide it in the holding box. Also, I remove fat cap from bottom of butt. I cook on a Stumps and it holds moisture remarkably great. Besides, why cook stuff you dont want to eat if you don't have to?
Southern Touch BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:20 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts