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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 04-13-2009, 02:36 PM   #1
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Default 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!
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Old 04-13-2009, 02:42 PM   #2
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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.
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Old 04-13-2009, 02:44 PM   #3
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I take my butts to 195-205.
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Old 04-13-2009, 02:55 PM   #4
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I agree with him ^^^^^^^ you can slice fully cooked pork.
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Old 04-13-2009, 03:41 PM   #5
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Quote:
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I agree with him ^^^^^^^ you can slice fully cooked pork.
I agree with them ^^^^^^.
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Old 04-13-2009, 04:23 PM   #6
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do you mean the money muscle, if so,, I agree with them ^^^^^^
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Old 04-13-2009, 07:48 PM   #7
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I agree with him <<<<<<<<<<<<
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Old 04-14-2009, 11:38 AM   #8
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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...
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Old 04-14-2009, 11:54 AM   #9
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Quote:
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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?
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Old 04-14-2009, 11:59 AM   #10
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It is all about creative knife skills. The butt may not be parted. Parted being the key word
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Old 04-14-2009, 12:24 PM   #11
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Quote:
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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.
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Old 04-14-2009, 01:37 PM   #12
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Quote:
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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.

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Old 04-14-2009, 02:01 PM   #13
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does anybody remember the post - i think todd did it on showing where the muscle compared to the bone?
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Old 04-14-2009, 04:08 PM   #14
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Quote:
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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
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Old 04-14-2009, 06:55 PM   #15
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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,,,
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