To Pull Or Not To Pull

we'll smoke u · 08-27-2006, 08:00 PM

Just Wanted To Know What Some Of You Other Comp Teams Do To Your Pork Butt For Turn In's.

1. Pulled Only.

2. Sliced Only

3. Alittle Of Both

One Other Thing Do You Suace It'

Thanks Scott

kcpellethead · 08-27-2006, 08:01 PM

Some of both. "Yes" to the sauce question.

Rod

nmayeux · 08-27-2006, 08:05 PM

Hand pull with some chunks of bark. I don't know what it is about pulled pork, but I cannot resist... Everytime I see sliced pork, I think of Sonny's corporate Q. Life is too short...

HoDeDo · 08-27-2006, 08:39 PM

I turn in both.
I also sauce, but only lightly, and usually cut it with the "au jus" from the butt wrap.

MilitantSquatter · 08-27-2006, 08:45 PM

Pulled with some decent sized chunks of bark....

We add almost all the juice sitting in the foil as well as a small amount of sauce.

Jeff_in_KC · 08-27-2006, 08:54 PM

Switched to chopped, not pulled. And always include slices. Light on the sauce but we pour the juices from the foil into it too.

cmcadams · 08-28-2006, 08:56 AM

I judged an entry with pulled, chopped and sliced all in one box. Had they stuck to just sliced, they would have probably done well. Another had pulled and sliced... pulled was great, sliced wasn't.

My point is, whichever you do, make sure that everything is worth turning in. If one or the other turns out dry, sub par, whatever, just turn in the other.

BBQchef33 · 08-28-2006, 09:53 AM

havent done slices yet, usually pulled and a few chunks.

MoKanMeathead · 08-28-2006, 10:29 AM

We do slices and pulled, both lightly sauced

scottyd · 08-28-2006, 10:58 AM

We pull, slice, bark, toss in sauce (alittle sauce) and roll the dice. last weekend we failed with our pork. that sucks.

BrooklynQ · 08-28-2006, 12:02 PM

Quote:

Originally Posted by cmcadams

I judged an entry with pulled, chopped and sliced all in one box. Had they stuck to just sliced, they would have probably done well. Another had pulled and sliced... pulled was great, sliced wasn't.

Same experience here in judging - if the pulled is good the sliced sucked or vice versa. Maybe it's just that you have something to compare it to - like a t-bone steak, one side's jsut better then the other. Give the judges your best.

Fudge · 08-28-2006, 12:37 PM

We have tried all ways.. If we have really good slices we go with that. Lately though, we have been going with pulled and chunks that have a nice bark on them. All with sauce. I like the wow factor that pulled and chunks give the box.

ique · 08-28-2006, 12:57 PM

I like slices with some chunks

backyardchef · 08-28-2006, 01:00 PM

Yum....that looks great, Chris.....

we'll smoke u · 08-28-2006, 04:26 PM

Thanks for the input guy's.

ique that does look mighty taste to.

08-27-2006, 08:00 PM	#1
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska Downloads: 0 Uploads: 0	To Pull Or Not To Pull Just Wanted To Know What Some Of You Other Comp Teams Do To Your Pork Butt For Turn In's. 1. Pulled Only. 2. Sliced Only 3. Alittle Of Both One Other Thing Do You Suace It' Thanks Scott __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

08-27-2006, 08:01 PM	#2
kcpellethead Full Fledged Farker Join Date: 07-25-05 Location: Kansas City Downloads: 0 Uploads: 0	Some of both. "Yes" to the sauce question. Rod __________________ Rod If I do everything half ass, how can I be a "full fledged" anything?

08-27-2006, 08:05 PM	#3
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA Downloads: 0 Uploads: 0	Hand pull with some chunks of bark. I don't know what it is about pulled pork, but I cannot resist... Everytime I see sliced pork, I think of Sonny's corporate Q. Life is too short... __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC

08-27-2006, 08:39 PM	#4
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	I turn in both. I also sauce, but only lightly, and usually cut it with the "au jus" from the butt wrap. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

08-27-2006, 08:45 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Pulled with some decent sized chunks of bark.... We add almost all the juice sitting in the foil as well as a small amount of sauce. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

08-28-2006, 08:56 AM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I judged an entry with pulled, chopped and sliced all in one box. Had they stuck to just sliced, they would have probably done well. Another had pulled and sliced... pulled was great, sliced wasn't. My point is, whichever you do, make sure that everything is worth turning in. If one or the other turns out dry, sub par, whatever, just turn in the other. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-28-2006, 09:53 AM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	havent done slices yet, usually pulled and a few chunks. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-28-2006, 10:29 AM	#9
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	We do slices and pulled, both lightly sauced

08-28-2006, 10:58 AM	#10
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota Downloads: 0 Uploads: 0	We pull, slice, bark, toss in sauce (alittle sauce) and roll the dice. last weekend we failed with our pork. that sucks. __________________ SCOTTY D SCOTTY D'S BUILT FOR BBQ LANG 84 STUMPS 223 STUMPS CLASSIC STUMPS PLATNUM BEING BUILT NOW WEBER KETTLE GOLD YOUR SILENCE WILL NOT SAVE YOU

08-28-2006, 12:37 PM	#12
Fudge Is lookin for wood to cook with. Join Date: 07-31-06 Location: Peculiar, Missouri Downloads: 0 Uploads: 0	We have tried all ways.. If we have really good slices we go with that. Lately though, we have been going with pulled and chunks that have a nice bark on them. All with sauce. I like the wow factor that pulled and chunks give the box. __________________ [FONT=Arial Black][SIZE=3][COLOR=red][B][I]Fudge[/I][/B][/COLOR][/SIZE][/FONT] [FONT=Arial Narrow][SIZE=3][COLOR=black][/COLOR][/SIZE][/FONT] [FONT=Arial Narrow][COLOR=black][B]Teams[/B][/COLOR][/FONT] [FONT=Arial Narrow]Fudges BBQ[/FONT] [FONT=Arial Narrow]Pork Patrol[/FONT] [FONT=Arial Narrow][COLOR=black][B]Cookers:[/B] [/COLOR][/FONT][FONT=Arial Narrow][COLOR=black]I have a home made smoker built out of an old upright beer cooler. It has a large cooking chamber, four 30"x24" shelves. Have used an Oklahoma Joe and the Webber Smoky Mountain cooker. [/COLOR][/FONT]

08-28-2006, 01:00 PM	#14
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Yum....that looks great, Chris..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

08-28-2006, 04:26 PM	#15
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska Downloads: 0 Uploads: 0	Thanks for the input guy's. ique that does look mighty taste to. __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

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