Comp Style Pork Butt for the Backyard Cook

Boshizzle · 05-27-2012, 08:12 PM

I BBQ'd a pork butt today for a friend. I wanted it to be special and as close to competition style as possible. Cooking pork butt in competition is a labor intensive and expensive endeavor. So, I wondered if I could do a comp style butt in the backyard but make it easy, less expensive, and less labor intensive. Here is what I did.

I started with an 8 pound pork butt.

Now, here is a pic of the "Money muscle." It's actually a neck muscle in the shoulder that is much like the loin.

When cooking a KCBS comp, you have to cook the pork butt whole (not "parted"). You can't cut it into pieces. But, I'm cooking at home in my backyard. KCBS who? I "Parted" the MM from the butt as shown.

I rubbed the pork butt with rub. Use whatever you like.

I cooked both pieces at about 300F for about 3 hours. After 3 hours, I wrapped in foil. The money muscle was done in about 4 hours total after it reached an internal temp of 200F.

The rest of the butt was done when it reached an internal temp of about 203 to 205F.

Here are the results. Competition style pork butt from the backyard. I sliced the MM into medallions and pulled the rest. Now, this is a special BBQ'd pork butt.

bigabyte · 05-27-2012, 08:25 PM

Looks mighty damn good to me!

MarleyMan · 05-27-2012, 08:59 PM

That's a nice lookin' butt!

landarc · 05-27-2012, 09:03 PM

Oh man, that looks terrific.

TonyT · 05-27-2012, 09:13 PM

Beautiful! Do you find it makes a big difference separating the MM? I never tried.

Boshizzle · 05-27-2012, 09:26 PM

Quote:

Originally Posted by TonyT

Beautiful! Do you find it makes a big difference separating the MM? I never tried.

It takes all of the complications out of getting comp style pork. So I think it's a great alternative. The MM is a great cut of meat.

TonyT · 05-27-2012, 10:28 PM

Oops, I meant whether or not you find the MM cooks better separated. I've seen some people separate like yourself and others that cook it whole and remove the MM after cooking.

Boshizzle · 05-27-2012, 10:49 PM

Quote:

Originally Posted by TonyT

Oops, I meant whether or not you find the MM cooks better separated. I've seen some people separate like yourself and others that cook it whole and remove the MM after cooking.

The MM cooks quicker than the rest of the butt. So, if you want to serve the MM as pictured, it makes things easier to separate the parts.

Smokin Hebrew · 05-27-2012, 10:54 PM

Very nice indeed.

Bbqin fool · 05-27-2012, 10:56 PM

That's the stuff! Great idea and technique!

El Ropo · 05-28-2012, 01:06 AM

Drool!!

Yep, that is special. I can almost taste it from here.

Skidder · 05-28-2012, 05:35 AM

Sure makes for a super looking presentation.

jeffry1970 · 05-28-2012, 05:52 AM

that does look fantastic! i have never removed the MM and cooked like that but im going to give it a shot..

HogFan · 05-28-2012, 09:53 AM

Wow, that should be great.

PatAttack · 05-28-2012, 10:42 AM

Your butt looks great!

Nice tutorial for beginners.

05-27-2012, 08:12 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Comp Style Pork Butt for the Backyard Cook I BBQ'd a pork butt today for a friend. I wanted it to be special and as close to competition style as possible. Cooking pork butt in competition is a labor intensive and expensive endeavor. So, I wondered if I could do a comp style butt in the backyard but make it easy, less expensive, and less labor intensive. Here is what I did. I started with an 8 pound pork butt. Now, here is a pic of the "Money muscle." It's actually a neck muscle in the shoulder that is much like the loin. When cooking a KCBS comp, you have to cook the pork butt whole (not "parted"). You can't cut it into pieces. But, I'm cooking at home in my backyard. KCBS who? I "Parted" the MM from the butt as shown. I rubbed the pork butt with rub. Use whatever you like. I cooked both pieces at about 300F for about 3 hours. After 3 hours, I wrapped in foil. The money muscle was done in about 4 hours total after it reached an internal temp of 200F. The rest of the butt was done when it reached an internal temp of about 203 to 205F. Here are the results. Competition style pork butt from the backyard. I sliced the MM into medallions and pulled the rest. Now, this is a special BBQ'd pork butt. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

05-27-2012, 08:25 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks mighty damn good to me! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-27-2012, 08:59 PM	#3
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	That's a nice lookin' butt! __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

05-27-2012, 09:03 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Oh man, that looks terrific. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-27-2012, 10:54 PM	#9
Smokin Hebrew Knows what a fatty is. Join Date: 02-17-11 Location: Freehold NJ Downloads: 0 Uploads: 0	Very nice indeed. __________________ Char-Griller Smokin Pro ...KCBS CBJ "Forbidden fruit is the sweetest."

05-27-2012, 09:13 PM	#5
TonyT On the road to being a farker Join Date: 04-08-12 Location: San Jose California Downloads: 0 Uploads: 0	Beautiful! Do you find it makes a big difference separating the MM? I never tried.

05-27-2012, 10:28 PM	#7
TonyT On the road to being a farker Join Date: 04-08-12 Location: San Jose California Downloads: 0 Uploads: 0	Oops, I meant whether or not you find the MM cooks better separated. I've seen some people separate like yourself and others that cook it whole and remove the MM after cooking.

05-27-2012, 10:56 PM	#10
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	That's the stuff! Great idea and technique! __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle

05-28-2012, 01:06 AM	#11
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Drool!! Yep, that is special. I can almost taste it from here. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

05-28-2012, 05:35 AM	#12
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Sure makes for a super looking presentation.

05-28-2012, 05:52 AM	#13
jeffry1970 Is lookin for wood to cook with. Join Date: 04-13-11 Location: Falls Township Pennsylvania Downloads: 0 Uploads: 0	that does look fantastic! i have never removed the MM and cooked like that but im going to give it a shot..

05-28-2012, 09:53 AM	#14
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	Wow, that should be great. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

05-28-2012, 10:42 AM	#15
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Your butt looks great! Nice tutorial for beginners.