Cap5233
Got Wood.
- Joined
- Jun 28, 2013
- Location
- Altamonte Springs, FL
Doing another practice run just pork butt for an upcoming competition and I was curious what is the best approach for the turn in box. I'm planning on doing sliced money muscle, larger chunks, and then pulled/shredded. I've been doing some research in regards to box presentation and I need some help advice regarding sauce. I sauce/glaze the butt right at the end but am curious if I should toss some of the chunks and pulled pieces in a thinned out sauce. I've looked up images and some boxes seem O'natural and others it looks like they got some sauce on them, even the money muscle. This sauce looks very thin in nature. Thoughts, tips, suggestions>??