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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 04-07-2009, 11:58 AM   #1
Todd Ras
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Default Pork turn in at Comps

Hey guys, doing my first comp in June and doing some turn in box practice but i'm not sure what to do with my pork turn in. I have seen a lot of boxes on here that use slices with some chunks placed by it and some that have pulled in the center and chunks on the outside. Is there a preferred way in comps to do it??

Thanks for the help!
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Unread 04-07-2009, 12:19 PM   #2
CivilWarBBQ
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Pork boxes vary by region as well as the cook's preference. Here in the South you almost never see sliced pork and pulled is common, but up in the Midwest it's the opposite. I'd suggest paying the most attention to boxes that scored well in the area near the contest you have entered.
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Unread 04-07-2009, 12:22 PM   #3
Harbormaster
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I've only done one comp.
For my turn in we included 6 slices of "money muscle" and chunked the rest making sure each chunk had good bark on it.
Looked good in the box.
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Unread 04-07-2009, 09:43 PM   #4
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It's hard to say everybody does it a litttle different. Whatever you thinks looks and tastes the best I would go with.
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Unread 04-08-2009, 11:27 AM   #5
Todd Ras
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Thanks for the help guys!!
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