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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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Old 08-09-2012, 09:28 PM   #1
Buckscent
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Default Temp for slicing butts

What is the ideal temp for slicing butt? Seems every time I try to slice it falls apart. Usually pull at about 195 - 200
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Old 08-09-2012, 09:46 PM   #2
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I like 187-190, then rest in foil in the Cambro.
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Old 08-09-2012, 09:57 PM   #3
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I slice them thin at 170. The slices hold up nicely. A pork butt reuben is a beautiful thing.
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Old 08-10-2012, 06:39 AM   #4
Smokin' Bad Habit
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175-180 max! after that you have crumbles
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Old 08-10-2012, 07:43 AM   #5
Qbert60
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I have been having the same problem. If you pull the butts out at the lower temp, will you have fattier money muscles?
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Old 08-10-2012, 07:47 AM   #6
Ford
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Assuming your talking about money muscle. If so 185 to 190 in the money muscle. Rest of butt will probably be lower temp. If its already wrapped, vent to stop additional cooking then seal back up and hold for at least 1 hour.
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Old 08-10-2012, 08:04 AM   #7
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last comp i pulled my money muscle butt at around 170, sliced amazingly, and got me 2nd place! We chunked up the rest of it, and it was actually great, perfectly tender little morsels
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Old 08-10-2012, 08:42 AM   #8
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Assuming (like Ford) that you're talking about the $M, we pull our butts when the $M is 200. I'm still able to slice it, but I use an electric knife to do it or the bark will crumble and tear. Still have to be REAL easy, but the slices stay together enough to handle and box.

Couldn't tell you about slicing the rest of the butt cuz I've never done it.
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Old 08-10-2012, 02:37 PM   #9
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I do Money Muscle at 185.
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