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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 05-31-2013, 02:10 PM   #1
HarleyGirl14226
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Default We need help with our Pork!

We’ve changed our recipe and process multiple times, but the judges hate it – and we can’t seem to get a good money muscle to put in. We thought we finally had it to the right tenderness/temp – but now our problem is it’s too barky. So barky that our brand new Wusthof Brisket Slicer had a hard time slicing through it without destroying it.

Any suggestions on how to keep it nice and dark (for appearance) but still a soft enough bark to slice/eat?
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Old 05-31-2013, 02:15 PM   #2
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Maybe put in some foil at the end to soften it? But that brings up a whole 'nother issue. We're struggling with pork lately also...used to get 8's and 9's, now 7's and 8's mostly
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Old 05-31-2013, 02:20 PM   #3
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Thanks... Yup - we're already wrapping at the end.
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Old 05-31-2013, 02:25 PM   #4
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I think you'd probably do better in MIM/MBN/GBA. Personally I love a good crunchy bark. Perhaps if you start foiling around 160 with an apple juice spritz?
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Old 05-31-2013, 03:10 PM   #5
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Spritzing with apple juice regularly can help. Less sugar in your rub will lesson bark. I usually cook one butt for money muscle and one for pulled.
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Old 05-31-2013, 03:16 PM   #6
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Quote:
Originally Posted by HarleyGirl14226 View Post
Thanks... Yup - we're already wrapping at the end.
Wrap/foil earlier.
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Old 05-31-2013, 03:18 PM   #7
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Quote:
Originally Posted by HarleyGirl14226 View Post
Any suggestions on how to keep it nice and dark (for appearance) but still a soft enough bark to slice/eat?
nope.
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Old 05-31-2013, 03:21 PM   #8
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Thanks everyone... Sadly, we are already spritzing, wrapping, etc... Going to play around with the timeline this weekend and maybe start wrapping earlier. Something has to help!

Quote:
Originally Posted by MattyB View Post
nope.
Sending you love too Matt...
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Old 05-31-2013, 03:24 PM   #9
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Quote:
Originally Posted by HarleyGirl14226 View Post
Thanks everyone... Sadly, we are already spritzing, wrapping, etc... Going to play around with the timeline this weekend and maybe start wrapping earlier. Something has to help!



Sending you love too Matt...
Have you tried going very simple with the rub? Just S&P, garlic and some paprika for color?
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Old 05-31-2013, 03:34 PM   #10
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Thinking pulling one butt for slice and keeping one in for pull/ bark may be the way to go. Might have to break down and take a comp class one o' these days
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Old 05-31-2013, 03:40 PM   #11
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If you listen close you will here a lot of electric knives at work prior to pork turn ins. I think that may help you a bunch.
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Old 05-31-2013, 03:41 PM   #12
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So, is yours coming out like this?





Because this is what I AIM for as to bark...
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Old 05-31-2013, 03:49 PM   #13
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Quote:
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So, is yours coming out like this?
Nope. Not quite as "barky" as that... It's almost a combination of bark/skin that forms on the MM. Will try going back to the electric knife this weekend as well... Had gotten away from that when we purchased good knives.
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Old 05-31-2013, 03:52 PM   #14
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Quote:
Originally Posted by HarleyGirl14226 View Post
Nope. Not quite as "barky" as that... It's almost a combination of bark/skin that forms on the MM. Will try going back to the electric knife this weekend as well... Had gotten away from that when we purchased good knives.
Well, I DO live in Memphis, you understand...
I think you're right though. Save your knife for brisket!
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Old 05-31-2013, 04:47 PM   #15
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Turn the bark down and slice down to the bark then you cam palm the knive and push down firmly on the bark to get thru it.
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