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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 05-21-2008, 09:20 AM   #1
nthole
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Default Sliced Pork turn-in

For those of you turning in chunks, pulled pork and slices, which part are you using for the slices? I'm sure we're over cooking our pork still, which makes it really tough to slice, but even still, we can't figure out what part of the pork butt makes the best slices.

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Unread 05-21-2008, 09:44 AM   #2
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It shouldn't be tough to cook after you let it rest a bit. Then when ready to slice use an electric knife and you will not have any problems.
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Unread 05-21-2008, 10:57 AM   #3
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When we've done sliced, we take it off around 180-185.
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Unread 05-21-2008, 03:49 PM   #4
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http://www.bbq-brethren.com/forum/sh...t=money+muscle

Go to post 14 and Plowboy shows a great picture of what to slice.
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Unread 05-21-2008, 04:06 PM   #5
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Thanks Rodger. That's what I was looking for. You'd think I'd know how to do a proper search!
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Unread 05-21-2008, 05:12 PM   #6
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The meat from the money muscle makes the best slices.
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