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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 12-02-2010, 10:41 AM   #1
Hawg Father of Seoul
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
Default Separating a whole shoulder to maximize MM

Does anyons have any pics of butchering a shoulder to open up the money muscle for maximum size and contact area? Advice?

Thanks for any help.

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Old 12-02-2010, 12:31 PM   #2
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio

Best example I could find.
Start with this and practice
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
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Thanks from:--->
Old 12-02-2010, 03:53 PM   #3
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI

I don't have a picture of the butchering, but this might help. The white arrows are pointing at the money muscles in these two butts. For competition, I use a fillet knife to trim the fat around the muscle on top and bottom to give it a good shape for slicing,and a little separation so I get some more bark wrapping around the slices.

When the cooking is done, cut the whole muscle off the butt, put the cut side down then carefully slice it. A very soft touch and slight downward pressure on the back stroke only will help keep it from falling apart.

Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Thanks from:--->

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