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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 06-05-2014, 09:56 AM   #1
On the road to being a farker
Join Date: 05-25-14
Location: Chesterfield va
Default Money Muscle Question

Im doing my first competition soon and want to present ta few slices of the MM in my box. Any good tips for cooking it to be able to present nice uniform slices? Im thinking about just cooking 2 separate butts only for the MM and pulling the MM off once it hits 175? How about cutting it off prior to cooking and cooking it separately? Any ideas?

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Old 06-05-2014, 10:00 AM   #2
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Join Date: 02-28-11
Location: Savannah, Georgia

If it's KCBS, you can't separate before it hits 145 for 3 minutes. After that you can do what you want. Most people take theirs to an IT of 185ish for slicing.
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Old 06-05-2014, 10:29 AM   #3
On the road to being a farker
Join Date: 05-25-14
Location: Chesterfield va

The comp Im entering is a small local thing in my town. First time ever for a small city, prob about 10-12 teams is all. Not sanctioned by anyone so I can pretty do what I want.
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Old 06-05-2014, 10:44 AM   #4
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Join Date: 02-21-13
Location: Atlanta, GA

I like to cook it on. I trim it out before cooking so its shaped nice. I have found that cooking two separate butts keeps the MM warmer if you need to take it off the cooker and hold in for a few hours in a cambro/cooler. Typically I will pull MM at around 180-185. After you cut the MM off for presentation, you can thrown the butt back on the smoker in some foil if you want to tenderize the rest of the meat for eating/serving later.
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Old 06-08-2014, 09:49 AM   #5
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Join Date: 05-25-09
Location: Mt Airy Maryland

Just make sure to use temp only as a guideline prop for tenderness, there not always tender at the same temp learnt that the hard way.
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