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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 08-12-2019, 11:17 AM   #1
cpw
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Default New (used) Gateway drum questions

I just bought some used Gateways to maybe make the switch from the gravity fed at competitions, and did a pork test run this weekend. Having never cooked hot on a drum before, I figured I'd follow the trimming technique that Tim Scheer showed on his Youtube video and trimmed a couple butts down to 4 pounds plus a little.



Cooked at 300, unwrapped for about 2 hours, double wrapped with some butter and stuff, and cooked until the MM was probe tender.



So my question is...is that how most people are cooking pork on a drum? The MM turned out good, the bacon was OK, but I barely had any to use, and the rest of the meat wasn't anywhere near tender so I couldn't have used it if I needed to. We're used to using the horn meat but that wasn't really an option in this case since the back of the butt was gone.



Any thoughts/pointers?


thanks!
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Old 08-12-2019, 11:31 AM   #2
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Cook what and how you want to cook. There are many ways to skin a cat. The way Tim & I do it is just one of them. If the horn meat is important to your process, keep it.
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Old 08-12-2019, 11:33 AM   #3
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And if you trim it right, everything is roughly the same size so you can use the MM, the bacon, the tubes and thin slice the muscle up top if you want/need it.
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Old 08-12-2019, 11:44 AM   #4
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Quote:
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And if you trim it right, everything is roughly the same size so you can use the MM, the bacon, the tubes and thin slice the muscle up top if you want/need it.

That's a big IF! Thanks for the help!
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Old 08-12-2019, 11:47 AM   #5
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One thing that I noticed (and do, ever since I took Brad and Tim's class) is that a lot of the guys trimming that much are cooking 4 butts. If you do it that way, you don't need really anything other than muscle, tubes and bacon in my experience. Pork has been my best category for the most part since taking their class, and I do it the way Tim taught in the class.
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Old 08-12-2019, 11:53 AM   #6
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One thing that I noticed (and do, ever since I took Brad and Tim's class) is that a lot of the guys trimming that much are cooking 4 butts. If you do it that way, you don't need really anything other than muscle, tubes and bacon in my experience. Pork has been my best category for the most part since taking their class, and I do it the way Tim taught in the class.

Cool. We usually cook 4 butts, so that may help as well. I'm going to have to be more careful trimming the MM out because I usually end up cutting into the tubes.
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Old 08-12-2019, 03:25 PM   #7
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Also keep in mind that if the MM is done, you can cut it off and let the rest finish. I always cut my MM off and put in cambro and finish the rest of it but I don't usually do that much of an aggressive trim job. I found it is not really necessary and the only different I've found is that it takes a little longer to cook because there is more meat. I also save a lot of the leftover meat, so that is a big part of the reason I don't trim as aggressively.
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Old 08-12-2019, 05:43 PM   #8
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I get down into the tubes a bit to expose them. Here’s a picture. You can see them right above the money muscle.

https://www.instagram.com/p/Bz2yzcPh...=1p91e1krjjrgw
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Old 08-12-2019, 07:51 PM   #9
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I switched this year. I keep the butt intact but trim it down. I can’t seem to get the bacon consistent yet so I feel I need more muscles to rely on. I also only cook 3 butts. It’s been a fun process.
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Old 08-13-2019, 08:01 AM   #10
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Quote:
Originally Posted by Timmy Mac View Post
I switched this year. I keep the butt intact but trim it down. I can’t seem to get the bacon consistent yet so I feel I need more muscles to rely on. I also only cook 3 butts. It’s been a fun process.

Cool. Sounds like I need to do another test cook using a whole butt trimmed down instead of de-boned.
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