We need help with our Pork!

[Mustanger]

Guerry, if she is in KCBS, she will need color, but, not a crunchy or hard bark. It works against you most of the time. One of the reasons foiling at 165F works so well in comps, and letting it run until done, is you get a dark bark that is tender.

I am in favor of two butts, one for slices, one for pulling. I think Bludawg is right, slice down toward bark or use the electric. Definitely think you want to revisit the timing, temperature and when you foil.

From a judge's perspective, this advice is "spot on!."

Good Luck and God Speed!

Ken
The Mustanger

Parkville, MO 64152

 

[tigercc]

We wrap to color. As in when it gets that mohogany look.

 

[HarleyGirl14226]

Are you cooking them in your Fatboy? Just curious I have a hard time getting ANY bark in my BWS.

We aren't. We're cooking them on the Yoder.

 

[HarleyGirl14226]

Create a more moist environment when wrapped. How much liquid are you adding when you wrap? I typically use almost 8 oz per.

We will def. look at that...

 

[HarleyGirl14226]

Thank you all for your help, it was quite beneficial. We took our first 1st in Pork this weekend!

 

[CBQ]

Thank you all for your help, it was quite beneficial. We took our first 1st in Pork this weekend!

Congrats Gail and Kevin :grin:

 

[Muzzlebrake]

Congrats!
:rockon:

 

[JimmyDAL]

Nice!

 

[DepChief22]

Good Job. That's Cool

 

[Lake Dogs]

Thank you all for your help, it was quite beneficial. We took our first 1st in Pork this weekend!

Now THAT'S A CHANGE! Way to go!

 

[deguerre]

Congrats!






















I still gotta have my bark though...:becky: