Competition Pork Logistics

[G$]

I have several Questions, I hope folks do not mind providing some input. My topics:

Normally I do not inject butts or brisket. I do plan on injecting some pork shoulder for competition. "Typically" speaking, how many fluid ozs will a 7 pound shoulder take? how many distinct injections (holes) would you perform on one shoulder? 4? 5? etc.

KCBS rules state your pork has to be larger than 5 pounds (as I recall). Do the rules also stipulate that your pork turn in has to come from ONE piece of meat?

It takes me forever to pull pork for some reason. How much time do you allow for pulling and boxing before turn in. I understand this will vary - I am looking for timing guidelines. Is it reasonable to plan that I better be pulling pork immediately after turn in for ribs? Do I need to have already started?

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For those inclined to reply, I thank you.

 

[LostNation]

G, we inject as much as the pork but will hold then inject it again.

You don't need to use pork from the same butt as long as you submit enough for six judges.

After we are done with the ribs I start on pork. I select the pieces I'm going to turn in and foil them and put them back in the cooker to stay warm. At around 5 minutes before we want to start to walk the box I put the box together. The garnish is already in the box it just needs the meat and pulling apart chunks goes pretty quickly.

 

[cmcadams]

That's good looking pork, Rich... how did it do?

 

[G$]

G, we inject as much as the pork but will hold then inject it again.

You don't need to use pork from the same butt as long as you submit enough for six judges.

After we are done with the ribs I start on pork. I select the pieces I'm going to turn in and foil them and put them back in the cooker to stay warm. At around 5 minutes before we want to start to walk the box I put the box together. The garnish is already in the box it just needs the meat and pulling apart chunks goes pretty quickly.

Rich, invaluable info. Thanks.

 

[chad]

Ditto what's been said. We put as much injection as it will hold - I use a brine pump and so inject deeply - many sites - I try to get some injection into each muscle.

Tim and I do, usually, two butts for competition. It only takes us 10-15 minutes to pull it and have it ready for a decision. We rarely use meat from both butts, but wouldn't hesititate if we needed a bit more bark or another nice plug.

 

[LostNation]

That's good looking pork, Rich... how did it do?

That one came in first at the 2004 Guitarbecue. Here's one that got a DQ at the 2006 Wildwood contest.

 

[LostNation]

This one was DAL at the 2003 Jack Daniel's contest.

 

[Jeff_in_KC]

DQ?? Why?

We

 

[G$]

Ditto what's been said. We put as much injection as it will hold - I use a brine pump and so inject deeply - many sites - I try to get some injection into each muscle.

Tim and I do, usually, two butts for competition. It only takes us 10-15 minutes to pull it and have it ready for a decision. We rarely use meat from both butts, but wouldn't hesititate if we needed a bit more bark or another nice plug.

Thanks!

 

[LostNation]

DQ?? Why?

We

Pooling sauce. I guess when the table captain showed the box to the judges SHE tilted the box pretty upright that some liquid spilled out the end of the box. If SHE held the box maybe 2 degrees upright the box would have been a legal entry. I use a pretty thin Piedmont sauce with my pork.

 

[MoKanMeathead]

G,
As stated above we inject as much as the pork will hold and also try to ensure each muscle gets injects. We do try to limit the number of "holes" we make and try to inject everything from the top of the butt.

We typically turn in sliced and pulled with each coming from two different butts. Its hard to get sliced and pulled from the same butt because we don't cook the sliced as high as the pulled, and you can't slice and then put the butt back in the smoker (can't be parted).

We also do not use bear claws of forks but rather pull by hand to ensure only the best looking pulled pork and no fat gets in the tray.

 

[G$]

G,
As stated above we inject as much as the pork will hold and also try to ensure each muscle gets injects. We do try to limit the number of "holes" we make and try to inject everything from the top of the butt.

We typically turn in sliced and pulled with each coming from two different butts. Its hard to get sliced and pulled from the same butt because we don't cook the sliced as high as the pulled, and you can't slice and then put the butt back in the smoker (can't be parted).

We also do not use bear claws of forks but rather pull by hand to ensure only the best looking pulled pork and no fat gets in the tray.

Again, thank you for sharing your knowledge.