Pulled pork comp practice w/QView

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kanealmond

Smoke Blower
Original poster
Sep 18, 2013
90
88
Boone, NC
Today I am cooking 3 pork butts for KCBS competition practice. I've got 2 butts that weigh roughly 11lb each, and 1 that weighs about 8lb. We usually inject for competition, but today I'm playing around with wood selection. I've done some pork ribs recently with pecan splits that took on a smoke flavor that really complimented the pork. I want to see if it makes a difference on pork butts, versus the normal apple/hickory mixture.

Simple prep today. Wash and pat dry, and very light coating of yellow mustard, and a liberal coating of my pork rub:


Coming up to room temp while the 270 Sumo comes up to 250 degrees, notice that nice tacky appearance from the rub pulling out some surface moisture:


Into the smoker at 250 degrees:


Rolling some good thin smoke. I think pecan wood smoke smells so good:



5 hours in and everybody is cruising around 160 degrees, time to wrap up tight:


They all hit 195 degrees within about a half hour of each other. At that point I placed them in a disposable stirofoam cooler for 2 hours to rest. I'll be honest, I got a good smoke flavor in them but not as strong as I like in my pork butts. Think I will stick to apple/hickory combo.

Pulled and ready to eat:

 
Do you use any type of finishing sauce? IMO, it gives a great final touch to the PP. it just seems to give the pork a final pop
 
Yes we put about 6 slices of money muscle in the middle of the box with pulled pork down either side. We cut the money muscle out so it's just barely attached to the butt so it can get smoke ring almost all the way around and cut it completely off when it hits 160. See below pic from a previous comp we did:

 
Great looking container!! Best of luck in the competition.
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