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Pork Turn In

post #1 of 11
Thread Starter 

What do you guy's turn in for the poprk category?  Pulled, Chunked or sliced????  I cannot seem to get any sliced off any of my butt's, they fall apart so I can never get sliced

post #2 of 11

You can turn in pulled, chopped, sliced, or all the above so it partly depends on your preference and how the pork came out for that particular cook.

 

Usually, if you are going for sliced you will "undercook" the butt (not really, but it will be stopped at 165 or so to maintain slices - think roast pork). In this case, most competitors would cook several butts with at least one handled specifically for slicing.

 

Good luck. The pork box is a challenge for a lot of competitors.

post #3 of 11

Buckscent,

I turn in Pulled Pork, but my judges are Mrs Bear, and Bear Jr & his Mrs.

 

However, I have had great success slicing extra tender meat with an electric knife---No pressure needed.

It's the pressure you have to use with a regular knife that smashes the tender meat apart (IMO).

 

Bear

post #4 of 11
Quote:
Originally Posted by Bearcarver View Post

Buckscent,

I turn in Pulled Pork, but my judges are Mrs Bear, and Bear Jr & his Mrs.

 

However, I have had great success slicing extra tender meat with an electric knife---No pressure needed.

It's the pressure you have to use with a regular knife that smashes the tender meat apart (IMO).

 

Bear



Oh boy another toy I must have!!!

 

I'll tell Judy I must have this. Bear said so!

post #5 of 11
Quote:
Originally Posted by SmokinAl View Post

Oh boy another toy I must have!!!

 

I'll tell Judy I must have this. Bear said so!


If I were you, I would turn my head when telling Judy that, after eating all that raw garlic a day or 2 ago !!!

 

Just a caution,

Bear

 

post #6 of 11

It's OK Bear she was eating it too.

 

post #7 of 11
Quote:
Originally Posted by Buckscent View Post

What do you guy's turn in for the poprk category?  Pulled, Chunked or sliced????  I cannot seem to get any sliced off any of my butt's, they fall apart so I can never get sliced



Use the money muscle off of the butt for the slices

 

post #8 of 11

It's all up to the cook.  Some turn in all three types, and some just turn in slices of money muscle.  You can do a multi style turn in by cooking multiple butt's and pulling them at different temps.  I run my money muscle to 187, and my pulled to between 195 and 200 depending on the butt.   There is no right or wrong.   All ways have won or lost.

post #9 of 11

This is my turn in Box

 




 

post #10 of 11
Quote:
Originally Posted by Shiz-Nit View Post

This is my turn in Box

 




 


OK, I'm accepting "turn-ins" right now!!!

 

Better get them here quick!!!

 

Looks Beautiful!!!

 

 

Thanks,

bear

 

post #11 of 11

I'm with Bear on this.  Must turn-in now or be disqualified. biggrin.gif

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