N
NCSU-Q
Guest
Again... newbie to competition, looking for a little advice... thinking about building my box for a MBN competition (amateur division.)
It seems like most people are including pulled meat, sliced meat, & chunks of meat in their turn in box. (or maybe i am watching too much TV)
I typically just pull it all when making it at home & typically remove the butts from the smoker at about 190-195 internal temp.
Do I need to pull one off earlier at competition in order to have some to slice/chunk? If so what temps are you guys pulling them off for the slice/chunks, and are you just slicing/chunking the money muscle?
Should i just pull them off at a lower temp, remove the money muscle and put the rest of the butt back on until it hits 190-195?
Hopefully, I am not asking anyone to reveal "secrets" but looking to save myself some trial & error if someone is willing to share.
It seems like most people are including pulled meat, sliced meat, & chunks of meat in their turn in box. (or maybe i am watching too much TV)
I typically just pull it all when making it at home & typically remove the butts from the smoker at about 190-195 internal temp.
Do I need to pull one off earlier at competition in order to have some to slice/chunk? If so what temps are you guys pulling them off for the slice/chunks, and are you just slicing/chunking the money muscle?
Should i just pull them off at a lower temp, remove the money muscle and put the rest of the butt back on until it hits 190-195?
Hopefully, I am not asking anyone to reveal "secrets" but looking to save myself some trial & error if someone is willing to share.