How To for a pork box

eap0510 · 02-05-2013, 11:55 AM

Does anyone know were I can find a tutorial on how to put together a pork box?
More specifically I am looking for a tutorial that shows me where to get all the different parts that need to go into a box. For example where do I find what they call "tubes" and "chunks". Is there a specific location that most people like to take their chunks from?

I have read the article on Pickled Pig which has some great information on the process but not much on how to put together the box. http://http://www.thepickledpig.com/...tion-pork.html

Now if someone has a video that explains this that would be great but some simple advise would be much appreciated as well.

Thanks,
-Eric

Full Draw BBQ · 02-05-2013, 12:07 PM

The pork box is the box with the most options, and you'll get a lot of different opinions on what works. I did a Google search for "kcbs pork turn in boxes" and looked at images. There I found several dozen examples, and narrowed down my strategy from that. GOod luck!

DawgPhan · 02-05-2013, 01:16 PM

what you need to do is cook several pork butts..

put on your cotton gloves with latex over them and then slowly take apart the pork butt muscle be muscle. Once you do that just a couple of times you are going to know right where all the best pieces are. you can feel the difference between the different muscles and you can basically just separate along the fat lines.

This has to be done while hot though.

eap0510 · 02-05-2013, 02:03 PM

Quote:

Originally Posted by DawgPhan

what you need to do is cook several pork butts..

put on your cotton gloves with latex over them and then slowly take apart the pork butt muscle be muscle. Once you do that just a couple of times you are going to know right where all the best pieces are. you can feel the difference between the different muscles and you can basically just separate along the fat lines.

This has to be done while hot though.

I have been trying just that but I am doing something wrong for I am unable to get the correct pieces.

What I would like to find is a tutorial of exactly what you mentioned. Someone needs to make a video of how to locate the different muscles within the meat.

-Eric

Pigs on Fire · 02-05-2013, 02:29 PM

The tube muscles are on the bottom...it's what the fat cap covers. There are 4 decent size muscles. One is the largest at about 3/4" diameter and a couple at about 1/2" diameter.

If you are doing what DawgPhan suggests, you need to keep doing it. And pay attention. You will soon learn how the butt is made up of the different muscles and how they run.

No two are alike...because you are getting two different pigs' shoulders in a twin pack. But they are all similar.

If you are having trouble separating the muscles, you aren't cooking it long enough.

boogiesnap · 02-05-2013, 03:51 PM

Quote:

Originally Posted by eap0510

I have been trying just that but I am doing something wrong for I am unable to get the correct pieces.

What I would like to find is a tutorial of exactly what you mentioned. Someone needs to make a video of how to locate the different muscles within the meat.

-Eric

cook it longer. each muscle should tear away whole at your fingertips. squeeze each to gauge tenderness.

Q-Dat · 02-05-2013, 09:27 PM

Deciding what should go in the box can be tricky. I'm gonna just simplify things and start turning in only Money Muscle. I can't do any worse than I have been.

Bigmista · 02-06-2013, 01:54 AM

Whatever you do, don't do this:

ModelMaker · 02-06-2013, 07:09 AM

Neil, what the hell is that? Your junior high science project?
Nice example of a 5 box....
Ed

Pigs on Fire · 02-06-2013, 08:31 AM

That's a decent start at a salad

Garth57 · 02-06-2013, 08:36 AM

[QUOTE=Bigmista;2356596]Whatever you do, don't do this:

That your Pork Salad you brag about?

BKBBQ · 02-06-2013, 08:44 AM

Www.bbqsuperstars.com look for bkbbq or lang bbq smokers.darryl has taped alot of my boxes and others also. He taped our whole cook at the triple crown.

fnbish · 02-06-2013, 09:06 AM

Quote:

Originally Posted by eap0510

Does anyone know were I can find a tutorial on how to put together a pork box?
More specifically I am looking for a tutorial that shows me where to get all the different parts that need to go into a box. For example where do I find what they call "tubes" and "chunks". Is there a specific location that most people like to take their chunks from?

I have read the article on Pickled Pig which has some great information on the process but not much on how to put together the box. http://http://www.thepickledpig.com/...tion-pork.html

Now if someone has a video that explains this that would be great but some simple advise would be much appreciated as well.

Thanks,
-Eric

Check out this thread. I did a search on youtube and found some decent video's that I posted in there for the OP. Not all 100% what you are looking for, but decent enough. To find 100% of what you are looking for normally costs $$ as rarely do people just give it away and there are a few teams with online classes.

http://www.bbq-brethren.com/forum/sh...d.php?t=152248

mobow · 02-06-2013, 11:10 AM

Take your meat from around the bone and the money muscle end. Leave the middle alone. keith

J-Rod · 02-06-2013, 03:46 PM

[quote=Garth57;2356742]

Quote:

Originally Posted by Bigmista

Whatever you do, don't do this:

That your Pork Salad you brag about?

My Lady just said "from a distance that looks like a dirty diaper!"

02-05-2013, 11:55 AM	#1
eap0510 Got Wood. Join Date: 09-03-10 Location: Loganville, Ga Downloads: 0 Uploads: 0	How To for a pork box Does anyone know were I can find a tutorial on how to put together a pork box? More specifically I am looking for a tutorial that shows me where to get all the different parts that need to go into a box. For example where do I find what they call "tubes" and "chunks". Is there a specific location that most people like to take their chunks from? I have read the article on Pickled Pig which has some great information on the process but not much on how to put together the box. http://http://www.thepickledpig.com/...tion-pork.html Now if someone has a video that explains this that would be great but some simple advise would be much appreciated as well. Thanks, -Eric

02-05-2013, 12:07 PM	#2
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX Downloads: 0 Uploads: 0	The pork box is the box with the most options, and you'll get a lot of different opinions on what works. I did a Google search for "kcbs pork turn in boxes" and looked at images. There I found several dozen examples, and narrowed down my strategy from that. GOod luck! __________________ Full Draw BBQ Frisco, TX Lang 60D trailer Orange Thermapen 22.5 Weber Kettle - retired Rec Tec Grill

02-06-2013, 01:54 AM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Whatever you do, don't do this: __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-06-2013, 07:09 AM	#9
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	Neil, what the hell is that? Your junior high science project? Nice example of a 5 box.... Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

02-06-2013, 08:36 AM	#11
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	[QUOTE=Bigmista;2356596]Whatever you do, don't do this: That your Pork Salad you brag about? __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

02-05-2013, 01:16 PM	#3
DawgPhan is one Smokin' Farker Join Date: 08-09-07 Location: Atlanta, Ga Downloads: 0 Uploads: 0	what you need to do is cook several pork butts.. put on your cotton gloves with latex over them and then slowly take apart the pork butt muscle be muscle. Once you do that just a couple of times you are going to know right where all the best pieces are. you can feel the difference between the different muscles and you can basically just separate along the fat lines. This has to be done while hot though.

02-05-2013, 02:29 PM	#5
Pigs on Fire Full Fledged Farker Join Date: 08-20-10 Location: Marietta, GA Downloads: 0 Uploads: 0	The tube muscles are on the bottom...it's what the fat cap covers. There are 4 decent size muscles. One is the largest at about 3/4" diameter and a couple at about 1/2" diameter. If you are doing what DawgPhan suggests, you need to keep doing it. And pay attention. You will soon learn how the butt is made up of the different muscles and how they run. No two are alike...because you are getting two different pigs' shoulders in a twin pack. But they are all similar. If you are having trouble separating the muscles, you aren't cooking it long enough.

02-05-2013, 09:27 PM	#7
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Deciding what should go in the box can be tricky. I'm gonna just simplify things and start turning in only Money Muscle. I can't do any worse than I have been.

02-06-2013, 08:31 AM	#10
Pigs on Fire Full Fledged Farker Join Date: 08-20-10 Location: Marietta, GA Downloads: 0 Uploads: 0	That's a decent start at a salad

02-06-2013, 08:44 AM	#12
BKBBQ On the road to being a farker Join Date: 12-17-10 Location: mccormick sc Downloads: 0 Uploads: 0	Www.bbqsuperstars.com look for bkbbq or lang bbq smokers.darryl has taped alot of my boxes and others also. He taped our whole cook at the triple crown.

02-06-2013, 11:10 AM	#14
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	Take your meat from around the bone and the money muscle end. Leave the middle alone. keith __________________ WSM 22.5, MCBJ, In The Key Of Que