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Pork Tenderness

5am

Knows what a fatty is.
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What are KCBS judges looking for when judging pork butt tenderness? Are they looking for the same tenderness in slices and chunks? I know its somewhere between too tough to eat, and mush, but I'm not quite sure if there is any tests they do, like with brisket slices or ribs.
 
As far as I know there is nothing similar to the pull test that is done for brisket. I've had success putting tender pieces of pork in the box that are about 1 or 2 notches from falling apart.

Hope this helps
 
Much closer to mush than too tough to eat. If you can slice it, it is not too tender. A couple judges might ding you for 'mush', all 6 will kill you for tough.
 
The only KCBS test for pork tenderness is to push it up against the roof of your mouth with your tongue to determine if it is mushy or not.
It is more about mouth feel than anything else.

Another organization that I judge for has a pull test method using pulled strands of pork, but not KCBS.
 
easy chew but not mushy .

Pulled seems always a bit less tender than Money muscle but
Money muscle easy to get mushy.

Practice and luck
 
The only KCBS test for pork tenderness is to push it up against the roof of your mouth with your tongue to determine if it is mushy or not.
It is more about mouth feel than anything else.

Another organization that I judge for has a pull test method using pulled strands of pork, but not KCBS.

This is exactly how we judge our pork tenderness once it's cooked. At that point, you can't do much about it, but that is how I know what goes in the box and to have a gauge on how it'll land in the rankings.

As for tenderness on the cooker, I use the same method I do for brisket, and I look for probe tender in the areas of the butt that I plan on using.
 
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