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.
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.
