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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 11-03-2010, 09:11 PM   #1
wjc261
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Does anyone use the pork from a Berkshire pig or one of the other heritage breeds for your competition que? Is there a significant difference in the taste?

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Unread 11-03-2010, 10:17 PM   #2
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Well, nobody has answered, lemme bump this one a bit. I have not used it for competition BBQ, but, I have smoked ribs and shoulder from both Berkshire Black and Berkshire/Duroc crosses and you will not find a tastier pork meat. It does have more fat in some parts of the carcass, it was trimmed from the shoulders I bought. There did not seem to be additional fat apparent on the ribs other than at the chine(?) bone. The ribs do smoke up beautifully and both apple and pecan woods complemented the pork nicely.

In terms of timing, I found it cooked at about the same rate as commodity pork, resulted in the same basic texture once pulled. The ribs were similar in texture (I smoke with no foil). In general the shoulders rendered a lot of fat, so you will want a drip pan. There were some 'issues' between BIL and I, something about me 'cooking and running', i have no idea...

The flavor is what keeps me paying more for the pork than commodity pork, it has a more porky flavor and the fat is very flavorful. The texture is very similar to commodity pork, however, I find that Berkshire hog pork is a little more moist cooked to the same level of doneness. In an unfortunate blind taste test, I found that people (family) can tell the difference between the two types of pork once pulled.

I have also grilled the chops, tenderloins and sirloins and found them to be a little more fatty and marbled than commodity hogs, but not in a bad way. The pork bellies are incredible, again, not competition meat, but if you find some it is worth the bacon, if you will.
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Unread 11-03-2010, 10:29 PM   #3
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In my area it is hard to find Berkshire or Duroc boston butts big enough for me to consider using for a comp. (most are 4# around here)
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Unread 11-03-2010, 10:50 PM   #4
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If you can find a butcher shop that sells "Beeler" brand pork, they should be able to get you some Duroc pork that is, in my experience, as good as Berkshire. I was usually able to get 6 to 7 lb butts and the occasional larger one. I have had a great deal of difficulty finding Berkshire Pork shoulders in the Bay Area, so I go with Beeler's when I can.
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Unread 11-04-2010, 07:26 AM   #5
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I have made Berkshire Porchettas (they were quite tasty) but never used it for competition. I know of a few who have tried it for competition with no noticeable improvement in their scores.
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Unread 11-04-2010, 08:19 AM   #6
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I like big butts. You can't find that with Duroc or Berkshire. I get just as good flavor and moisture with the IBP pork butts.
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Unread 11-04-2010, 08:42 AM   #7
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I notice a big difference but the judges never did so I save them for my own use and guests ..
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Unread 11-04-2010, 08:46 AM   #8
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We use the Duroc butts, bellies, volcano shanks, loins and Berkshire bone in racks for catering. They work very well. the Duroc butts did well @ comp. I agree with them being small.
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Unread 11-04-2010, 08:54 AM   #9
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Vanderose Farms has Duroc Pork Butts that are on average 8-11 lbs, they do ship nationwide. We were sponsered by them for a while and the pork is without a doubt much tastier than commodity pork, we now use Hampshire breed pork which is also great.
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Unread 11-04-2010, 08:56 AM   #10
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There is a place near me where you can get 8-10# Berkshire butts. I can't get them to trim them out for what I need for competition, otherwise I would use them. The spare ribs I have had are like baby ribs though. The loin is the best pork I have ever had.
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Unread 11-04-2010, 10:20 AM   #11
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i use berkridge berkshire and i love it. I used the st louis ribs and loved the flavor but they were just too small for comps. I use the butts for comps and you can def tell the difference in the meat. first the flavor is much more rich than a regular butt and the meat is a lot darker. the amount of fat that is in a berkshire butt is incredible. i have cooked about 50 berk butts this summer and never had a problem with them being too small. duroc is completely different than berkshire. it basically a name for a commodity pig. im sure people will argue that point but its the truth.
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Unread 11-04-2010, 10:36 AM   #12
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A couple years ago I used s place in KC called Arrowhead Game Meat. Same issue Ryan had with not getting it cut how you want. Meaning money muscle wasn't very good or was chopped up. Spares were ok but too much money.
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Unread 11-04-2010, 11:19 AM   #13
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Myron Mixon used it this year in MIM. I think he came in third in the shoulder category.
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Unread 11-04-2010, 12:00 PM   #14
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Quote:
Originally Posted by Boshizzle View Post
Myron Mixon used it this year in MIM. I think he came in third in the shoulder category.

I'd say to check with Tuffy and see what he used...
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Unread 11-04-2010, 12:36 PM   #15
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I used it once, it was a Snake River and it was boneless, it was $5.99/lb and my normal butts are about $1.49/lb. I expected it to be some huge difference, I could detect none. Way to lean, and when boned, all the good gunk that cooks in a bone in that adds flavor was not there, waste of money in my mind.
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