Competition Butt

BigTSmoker · Dec 22, 2014

How do you cook a butt for a competition? I currently rub and smoke till the meat is around 195*. The only problem is that the whole butt pulls apart at that temp and I always see teams putting slices and pulled in their box. How do you cook a but so there is meat to pull and meat to slice?

DawgPhan · Dec 22, 2014

magic.

BMerrill · Dec 22, 2014

Dawg is pulling your leg. Its not Magic, add some pixie dust in the rub.

Jason TQ · Dec 22, 2014

Try a lower finishing temp. See what 190 does for you. Should be able to slice the money muscle and still get chunks from around the butt.

Ron_L · Dec 22, 2014

You can also cook two butts, one for slicing and one for chunks/pulled.

joemat · Dec 22, 2014

Rules allow you to part the money muscle from the rest of the butt at a lower internal temp and return the rest of the butt to the cooker to reach 195 or higher. This allows the MM to be tender and be sliced without falling apart.

Fat Freddy · Dec 22, 2014

There are a few different ways to go about cooking a pork butt that fits a particular style. However starting in 2014 the KCBS pork rule allowed to remove the Money Muscle after it is cooked. There is a lot of debate as to "what is cooked" and if this is lazy. But for simplicity sake. Cook the Money Muscle to the temp you want, I like 200-205* More by feel than temp but I do temp it as well. Separate MM wrap in foil and hold. Put the rest of pork butt back on cooker until desired temp.

INmitch · Dec 22, 2014

I think you should take me up on my offer and make a twenty minute drive and let me share what little I know about comp cooking.:thumb:

Qbert60 · Dec 22, 2014

INmitch said:
I think you should take me up on my offer and make a twenty minute drive and let me share what little I know about comp cooking.:thumb:

My drive is a little longer, but whats the address? :biggrin1:

Ron_L · Dec 22, 2014

Qbert60 said:
My drive is a little longer, but whats the address? :biggrin1:

Mine too :-D

JD McGee · Dec 22, 2014

I have heard of folks butterflying butts so that the whole butt is the same size as the money muscle in order to cook at the same rate...hey...ya never know! :becky:

thesemicullen · Dec 22, 2014

Lots of folks will trim out the money muscle, but leave it attached and cook it to a separate temperature. Then remove it and finish cooking the rest of the butt.

Firefighter · Dec 22, 2014

INmitch said:
I think you should take me up on my offer and make a twenty minute drive and let me share what little I know about comp cooking.:thumb:

I think INmitch shoiuld take a ride to his old stomping grounds (Pickford) and show me a thing or two.......:biggrin1:

Smokesignalsfromtx · Dec 22, 2014

Qbert60 said:
My drive is a little longer, but whats the address? :biggrin1:

Eh, what the heck, I'm in too! Address?

Competition Butt

BigTSmoker

Knows what a fatty is.

DawgPhan

is Blowin Smoke!

BMerrill

Full Fledged Farker

Jason TQ

somebody shut me the fark up.

Ron_L

Administrator

joemat

Full Fledged Farker

Fat Freddy

is Blowin Smoke!

INmitch

is one Smokin' Farker

Qbert60

Take a breath!

Ron_L

Administrator

JD McGee

somebody shut me the fark up.

thesemicullen

Full Fledged Farker

Firefighter

Full Fledged Farker

Smokesignalsfromtx

is one Smokin' Farker

Similar threads