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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 04-07-2009, 11:58 AM   #1
Todd Ras
On the road to being a farker
Join Date: 08-19-08
Location: Spring Hill, KS
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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Old 04-07-2009, 12:19 PM   #2
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA

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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Old 04-07-2009, 12:22 PM   #3
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Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

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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Old 04-07-2009, 09:43 PM   #4
On the road to being a farker
Join Date: 10-27-08
Location: forked river,nj

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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Old 04-08-2009, 11:27 AM   #5
Todd Ras
On the road to being a farker
Join Date: 08-19-08
Location: Spring Hill, KS

Thanks for the help guys!!
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