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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 04-20-2010, 10:51 AM   #1
daedalus
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Default Competition Pork Question

Ok, so this weekend my team practiced our pulled pork, and I have a question about an issue that came up. I noticed that by the time I got it all pulled, it had cooled down too much. It would have been cold by the time it reached the judges. Unless I am mistaken, it is illegal to put the pork back into the smoker once it is pulled, so what do you guys do to keep it warm or warm it back up? I feel like I am missing something. Thanks in advance.
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Unread 04-20-2010, 11:00 AM   #2
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How long between the time you took the butt out of the smoker and the time you pulled it? Where did you keep it during its rest time?
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Unread 04-20-2010, 11:00 AM   #3
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Wrap in foil when you pull it from the cooker, and either wrap it in old towells or crumpled newspaper and put in a cooler to hold until you're ready to pull and box. It will stay piping hot for hours. Just try to leave a little room for steam to escape so it doesn't keep cooking too much
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Unread 04-20-2010, 11:05 AM   #4
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^^^yes^^^

Plus, you don't have to pull the whole butt for your box. Just find the good parts and pull/chunk/slice.
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Unread 04-20-2010, 11:15 AM   #5
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Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...
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Unread 04-20-2010, 11:32 AM   #6
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Quote:
Originally Posted by RobKC View Post
How long between the time you took the butt out of the smoker and the time you pulled it? Where did you keep it during its rest time?
I only let it rest about 15 minutes after pulling it off of the smoker, then I pulled it immediately. It was plenty hot when I started pulling it. It cooled down DURING the pulling process.

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Originally Posted by RobKC
Plus, you don't have to pull the whole butt for your box. Just find the good parts and pull/chunk/slice.
Good point.

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Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...
This sort of sounds like exploiting a loophole in the rules...I LIKE IT!
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Unread 04-20-2010, 11:42 AM   #7
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It's the same for everyone. Even if one was to rewarm the pulled pork it would lose a lot of heat again by the time the judges tasted it. I consider this a non-issue as everyone deals with it to some extent.

I pull the butts out of the cooler at 12:40 andstart tearing into them at that time. I don't think the cooling has ever effected our pork scores.
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Unread 04-20-2010, 12:10 PM   #8
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Quote:
Originally Posted by goodsmokebbq View Post
Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...
I believe I would run that by the event rep before I tried it. The Dutch oven may be considered "a cooker" which would break the rules.

Pork is too easy to keep hot for me to gamble with a DQ by trying to reheat it in any way.
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Unread 04-20-2010, 12:39 PM   #9
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Quote:
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I believe I would run that by the event rep before I tried it. The Dutch oven may be considered "a cooker" which would break the rules.

Pork is too easy to keep hot for me to gamble with a DQ by trying to reheat it in any way.

Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.
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Unread 04-20-2010, 01:04 PM   #10
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Quote:
Originally Posted by goodsmokebbq View Post
Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.
I'm going to make some popcorn and find the couch.
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Unread 04-20-2010, 01:10 PM   #11
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Good Smoke's tips on reheating pork gave us our best finish last year at Troy. Good Smoke: where you lead we will follow!
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Unread 04-20-2010, 01:15 PM   #12
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Quote:
Originally Posted by goodsmokebbq View Post
Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.
I don't know the answer. I would run that by a Rep though. A Cambro isn't giving off heat for the purpose of reheating or cooking. Sauce is not a steel container, and it's something that's going in with the entry and will be consumed by the judges.

If you toss parted pork into a dutch oven that's above the temp of the meat there WILL be folks that could make the arguement that you are continuing the cooking process.

Like I said; I don't know the answer. I would make sure that I did before I tried it though.
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Unread 04-20-2010, 01:20 PM   #13
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Quote:
Originally Posted by Finney View Post
I'm going to make some popcorn and find the couch.
Move over... This could be a long one... I figure that Skip hasn't even started.....
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Unread 04-20-2010, 01:23 PM   #14
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Hey when you do that does it sound like a fajita plate?
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Unread 04-20-2010, 01:46 PM   #15
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Quote:
Originally Posted by paydabill View Post
Hey when you do that does it sound like a fajita plate?
NO, I put the dutch oven in the smoker for an hour and it is only at 250-275, no sizzle...
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