Slicing Pork For Competitions...

BBQNUTT · 04-13-2009, 02:36 PM

At what temperature do you consider just right for slicing pork butt for competitons? Do you do anything special prep wise to make the best slices? I've always turned in pulled pork but would like to try sliced since it always looks so good in the boxes I've seen while judging... Thanks!

BBQ_Mayor · 04-13-2009, 02:42 PM

When judging, did you score those boxes higher with the slices?

I'd say about 190 for a slice, but I'm not that good at slices. I'll wait and see what others say.

Plowboy · 04-13-2009, 02:44 PM

I take my butts to 195-205.

Jacked UP BBQ · 04-13-2009, 02:55 PM

I agree with him ^^^^^^^ you can slice fully cooked pork.

musicmanryann · 04-13-2009, 03:41 PM

Quote:

Originally Posted by OC PIG ASSASSINS

I agree with him ^^^^^^^ you can slice fully cooked pork.

I agree with them ^^^^^^.

Smokin Mike · 04-13-2009, 04:23 PM

do you mean the money muscle, if so,, I agree with them ^^^^^^

Plowboy · 04-13-2009, 07:48 PM

I agree with him <<<<<<<<<<<<

BBQNUTT · 04-14-2009, 11:38 AM

Do you do anything different with them prep wise when you know your going to slice them? Ive seen several boxes with slices that have smoke ring almost all the way around them...

Dave98 · 04-14-2009, 11:54 AM

Quote:

Originally Posted by BBQNUTT

Do you do anything different with them prep wise when you know your going to slice them? Ive seen several boxes with slices that have smoke ring almost all the way around them...

How do you get a smoke ring almost all they around? Don't you have to smoke the whole shoulder/butt in 1 piece?

Jacked UP BBQ · 04-14-2009, 11:59 AM

It is all about creative knife skills. The butt may not be parted. Parted being the key word

BBQNUTT · 04-14-2009, 12:24 PM

Quote:

Originally Posted by OC PIG ASSASSINS

It is all about creative knife skills. The butt may not be parted. Parted being the key word

Ahh, there it is. I knew someone would know more about how its done. Would you care to divulge a little (or a lot) more information? I would like to know how to do it myself.

The Pickled Pig · 04-14-2009, 01:37 PM

Quote:

Originally Posted by BBQNUTT

Ahh, there it is. I knew someone would know more about how its done. Would you care to divulge a little (or a lot) more information? I would like to know how to do it myself.

If you want the extra smoke ring and bark on your sliced pork you can partially separate the money muscle from the butt before cooking. Just don't cut it all the way off.

paydabill · 04-14-2009, 02:01 PM

does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?

CajunSmoker · 04-14-2009, 04:08 PM

Quote:

Originally Posted by paydabill

does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?

It's on the end opposite from the round bone. I also suck at slicing pork. I have a new strategy though that I intend to try out this weekend

Smokin Mike · 04-14-2009, 06:55 PM

you can part it, but wouldn't the money muscle be done wayyyyy before the rest of the meat? and if you cut it off, that isn't legal is it?

I do buy pork butts only on the money muscle,,,,,

then again my pork is just in the middle of the pack,,,

04-13-2009, 02:36 PM	#1
BBQNUTT Knows what a fatty is. Join Date: 07-30-08 Location: Lebanon, MO Downloads: 0 Uploads: 0	Slicing Pork For Competitions... At what temperature do you consider just right for slicing pork butt for competitons? Do you do anything special prep wise to make the best slices? I've always turned in pulled pork but would like to try sliced since it always looks so good in the boxes I've seen while judging... Thanks! __________________ Josh Tucker Stumps GF223 with Stoker

04-13-2009, 02:42 PM	#2
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	When judging, did you score those boxes higher with the slices? I'd say about 190 for a slice, but I'm not that good at slices. I'll wait and see what others say. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

04-13-2009, 02:44 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I take my butts to 195-205. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

04-13-2009, 02:55 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I agree with him ^^^^^^^ you can slice fully cooked pork. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

04-13-2009, 04:23 PM	#6
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	do you mean the money muscle, if so,, I agree with them ^^^^^^ __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

04-13-2009, 07:48 PM	#7
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I agree with him <<<<<<<<<<<< __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

04-14-2009, 11:38 AM	#8
BBQNUTT Knows what a fatty is. Join Date: 07-30-08 Location: Lebanon, MO Downloads: 0 Uploads: 0	Do you do anything different with them prep wise when you know your going to slice them? Ive seen several boxes with slices that have smoke ring almost all the way around them... __________________ Josh Tucker Stumps GF223 with Stoker

04-14-2009, 11:59 AM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	It is all about creative knife skills. The butt may not be parted. Parted being the key word __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

04-14-2009, 02:01 PM	#13
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo Downloads: 0 Uploads: 0	does anybody remember the post - i think todd did it on showing where the muscle compared to the bone? __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

04-14-2009, 06:55 PM	#15
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	you can part it, but wouldn't the money muscle be done wayyyyy before the rest of the meat? and if you cut it off, that isn't legal is it? I do buy pork butts only on the money muscle,,,,, then again my pork is just in the middle of the pack,,, __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

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