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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 12-09-2012, 06:23 PM   #1
MattG
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How many of you cook whole shoulders at comps?
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Unread 12-09-2012, 06:45 PM   #2
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For KCBS in the mid-atlantic region i'd venture the response is slim to none.
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Unread 12-09-2012, 07:02 PM   #3
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I tend to agree with the previous poster. I don't understand why one would want to cook a whole shoulder in a KCBS contest. Bone in Butts are easier to cook IMHO.
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Unread 12-09-2012, 09:14 PM   #4
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Why cook all the extra weight? bone in or boneless butt is all you need... whole sholder will take longer to cook. IMO, it would be a waste of energy, cooker space and fuel.
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Unread 12-09-2012, 10:17 PM   #5
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I cook 4 bone-in butts in a contest, cheap and I use up the leftovers usually.

never cooked a whole shoulder in my life so far,,,,,
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Unread 12-10-2012, 06:24 AM   #6
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There are few parts of the picnic that you would turn in vs. the butt, which is why multiple butts are favored vs. just the picnic or whole shoulder. If you are cooking MBN and need lots of meat, that's different, but for KCBS it's almost always the Boston Butt.
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Unread 12-10-2012, 06:53 AM   #7
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Just wondered if there were a benefit to cooking shoulders. Thanks everyone.
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