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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 08-02-2013, 05:45 AM   #1
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
Default The Pork Butt

I have been doing BBQ for many years, but I am new to the competition scene. In fact our first competition is coming up next week. I have done tons of research about the "anatomy of the butt" with all the different muscles and what are used for turn in boxes.

My question comes with the money muscle and tubes. With the tubes sitting right behind the money muscle, how much of the tube meat stays attached to your money muscle, when that money muscle is cut off and sliced?

One video that I saw is this one on YouTube. The way he is prepping his butt appears that he pulls away the tubes and money muscle to help with seasoning. He mentions that he makes slices from that after the cook. He he slicing money muscle, tubes and all to put in as one slice in the turn in box?

My next question is do you usually get your money muscle off one butt, and your tubes from another?
Grey Street BBQ Competition Team
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Old 08-02-2013, 08:24 AM   #2
is one Smokin' Farker
Join Date: 08-24-11
Location: Marysville,KS

Interesting vid . . . 'cept for the background noise!

LRG & Mini BGE , super fast Kansas State
purple Thermopen!
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