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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 12-28-2009, 07:26 PM   #1
Contracted Cookers
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Default Money muscle .

Was wondering if anybody else. had up and down scores. useing only the muscle for center attraction.
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Unread 12-28-2009, 07:34 PM   #2
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I did. Of our 10 contest I had five top 10's, three in the middle, and two DAL. I think did include pulled with mine but the money muscle was the center piece. I think it was more to do with over injecting the muscle for the size it was then the presentation as I have seen some real nice presentations with pork.
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Unread 12-28-2009, 08:38 PM   #3
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Here ya go http://www.bbq-brethren.com/forum/sh...ghlight=mutant
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Unread 12-28-2009, 08:44 PM   #4
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The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
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Unread 12-28-2009, 08:47 PM   #5
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Quote:
Originally Posted by Contracted Cookers View Post
The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
Oh boy here we go
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Unread 12-28-2009, 08:47 PM   #6
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Quote:
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The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
Isn't that an issue for the table captain and Rep to determine whether a DQ is in order, rather than for individual judges to "punish" the cook for their assumption by issuing low scores?
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Unread 12-28-2009, 08:58 PM   #7
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yes it is . I know
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Unread 12-28-2009, 09:32 PM   #8
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Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.
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Unread 12-28-2009, 09:45 PM   #9
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Oh boy here we go

Hahahahaha!!!
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Unread 12-28-2009, 09:48 PM   #10
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I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
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Unread 12-28-2009, 10:01 PM   #11
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
Uh oh... Here we really go... I'm sure Paul Kirk will be on here soon to edumacate us all.

John
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Unread 12-28-2009, 10:02 PM   #12
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Quote:
Originally Posted by Jeff_in_KC View Post
Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.
There's a class coming up in your area the end of March that could teach you how to cook a whole butt to 200 degrees and turn in sliced pork as well as pulled... all from the same butt.

Now THERE'S some KCBS education! Hey, I should be able to get a free ad in the Bullsheet for cooking classes. Thanks, Paul Kirk!
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Unread 12-28-2009, 10:09 PM   #13
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Quote:
Originally Posted by Skip View Post
Hahahahaha!!!
Does the MM smell different if cooked separate rathen than whole?
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Unread 12-29-2009, 12:11 AM   #14
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
And that's something to be proud of?
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Unread 12-29-2009, 07:54 AM   #15
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Quote:
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And that's something to be proud of?
It was a joke....thanks for understanding....I do not even use the money muscle, it is completely overrated imo. I will stick to my NEW pork recipe that has been doing very well with the butt in tact from beginning to end.
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