If you choose to keep it connected, make sure you know which end is the muscle, because it will cook faster. Thank you Meanwhile, make the sauce: In a 4-qt. While you could just cook one competition pork butt and have enough portions for the judges, I always smoke two. Add brown sugar, 3 pats of butter and a few drizzles of honey to the top. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with the juices, occasionally, until a thermometer inserted in the thickest portion reads 190°, 6–8 hours. They will be obvious long narrow strips of meat. If it looks dry, they’ll dock you in appearance, and they’ll probably dock you again when it comes to tenderness. Remove the bone and pull the meat. Once that bark is a beautiful mahogany, it’s time to wrap. This gives me flexibility, just in case one doesn’t turn out the way I expected. Once it reaches temp, it’s important to hold it for at least an hour, so the juices redistribute evenly for a moist bite. I’ve had success with both Smithfield and Compart Durcoc pork butts. While there are others who sculpt the muscle and tubes and even others who remove the bone. If you separated the muscle and wrapped it separately, you can just remove it from the smoker at 200ish. Log In to your account to view and add notes to this recipe.Don't have an account? tons of great tips, Mark Oct 20, 2020 at 9 am …certified KCBS judge …very nicely presented touching on the important things we look for and taste for. If not, check again in 30 minutes. For tubes, I just massage with sauce and jus and add to the box. I’m Christie, the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand a glass of wine in the other. Wrap the rest of the butt back up, and continue cooking it to about 200. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). The chunks, bacon and muscle are appealing because, cooked properly, they are coated with a beautiful mahogany bark. Place two smaller sheets of foil on the counter. Add brown sugar, butter and honey. Combine 1 1/2 cups apple juice and pork injection. For backyard cooks, squeezable Parkay does the trick, but for comps, the big boys are using European butter. Top with brown sugar, butter and honey. These are going to be found next to where the money muscle was laying. Along with the injection, wrapping is another key step to a moist competition pork butt. Top pitmasters usually inject their butts. After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. You’re so welcome. At the time of your meat inspection, it must weigh more than four pounds. Add a couple handfuls of brown sugar, 3 pats of butter and a few squeezes of honey. That can mess with your tenderness. Place the money muscle on the foil cut side down. All rights reserved. It’s usually pulled and shredded, dredged in sauce and piled in a pan. Shred pork; serve with sauce on the side. When it comes to appearance, judges are also looking for meat that looks succulent and juicy. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork. Add the pork butt to the smoker fat side down. If you’re going with three sections of the butt like this, be sure there are six pieces of each type. The money muscle is the section of the pork butt on the opposite end of the bone. There are two common practices. Hi. Best of luck on your new food adventures. ), Make rub and injection: Mix sugar, paprika, chili, garlic, and onion powders, salt, both peppers, and cayenne in a bowl to make a spice rub. It is similar to a pork loin, in that it’s a cylinder of meat that’s about 2-3 inches thick. I recommend not counting the end pieces. It should be between 155-165℉. Guten Appetit!! If you left the muscle connected, separate it once it probes at 200F or so. For details please review the terms of the, BLACK FRIDAY SALE: BIG SAVINGS ON SELECT GRILLS – SHOP NOW, Due to Covid-19 Shipping May be Delayed - Learn More. Place the wrapped meat back on the smoker. Close the lid, and turn it into the judges. I’ve known some successful teams that don’t trim at all. Personally, I like to remove the excess fat around the muscle and shape it out a bit. Heat your smoker to 275F degrees with charcoal and cherry and pecan wood chunks. Slice off the money muscle. Wrap up tightly. Whisk together. Just before turn in, gently pour the jus from the foil into a gravy separator. A Bonnier Corporation Company. I don’t think that would have been the case, if the muscle was in the box. Set sauce aside. Place shoulder, fat side down, on grill grate. I’ve known some teams who cook 4-5. Almost all pitmasters wrap in a double layer of foil. Your photos will be featured on our website. If you choose to set the sauce, be careful that you don’t overcook the meat. Return to the smoker for 3-5 minutes. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winners Circle. Great write-up. Check the internal temperature after 3 hours. I look for rubs that have vibrant red color, a little sweet and a little heat – along with the right dose of salt. About 12 hours before you’re ready to smoke the meat, inject the meat all over with the juice mixture. A competition pork butt on its own is going to be juicy. They think if a judge sees a box without six slices of muscle, the judges will think the pitmaster failed in the cook somehow. When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. While the grill heats up, trim excess fat from pork.

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