Competition tomorrow, pork butt in the smoker tonight

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Big Grouch

Smoke Blower
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Mar 11, 2021
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Local brewery is having a pulled pork contest. It was $25 to enter, they provided a 9 pound bone in pork butt from a boutique butcher in town. I marinated in a Coca Cola mixture, rubbed with Killer Hogs The BBQ rub. It's 7PM, 32 degrees and snowing here. I have a thermal blanket for my Camp Chef PG36, smoking at 225 and high smoke for a while. Turn in is 1130 tomorrow. Judging is Peoples Choice, everyone pays $25 to get in to taste and get a bunch of beer. I expect some will invite everyone they know, but it will just be Barb and I so that's at least two votes. I'll let you know how we do.
 

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Brokenhandle

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Good luck! And my votes for you if you have a drink or two for me!

Ryan
 

avidbow

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Nov 12, 2022
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Local brewery is having a pulled pork contest. It was $25 to enter, they provided a 9 pound bone in pork butt from a boutique butcher in town. I marinated in a Coca Cola mixture, rubbed with Killer Hogs The BBQ rub. It's 7PM, 32 degrees and snowing here. I have a thermal blanket for my Camp Chef PG36, smoking at 225 and high smoke for a while. Turn in is 1130 tomorrow. Judging is Peoples Choice, everyone pays $25 to get in to taste and get a bunch of beer. I expect some will invite everyone they know, but it will just be Barb and I so that's at least two votes. I'll let you know how we do.
Good luck!!!!
 

Big Grouch

Smoke Blower
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Mar 11, 2021
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Best of luck to you.
For $25 I would enter that competition being they supplied a decent butt
Compart Farms is where they say their pork comes from. It was well marbled. I never had a Compart shoulder, but their pork chops are excellent.
 

JLeonard

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$25 bucks.....!?!?!? Heck I could eat that just in butt. And then throw beer into the mix.....They might go broke.
Good luck in the comp. Keep us updated.
Jim
 
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Big Grouch

Smoke Blower
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Mar 11, 2021
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Good luck and post up some pics of the PP. Are you using a finishing sauce?

Keith
I'm trying a vinegar sauce we made. Apple cider vinegar, red pepper flake, onion and garlic powders, salt, and a nice balsamic vinegar from little shop near us. It's a bit spicy, so I have two other sauces for folks to use. The photo is from this morning, 13 hours in. About another 20 degrees to go, I have about 2 hours before I need to get it inside, I should be okay.
 

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Big Grouch

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15 hours at 225, no wrapping. Almost 20 pounds of pellets, it was 22 degrees last night. Nice flavor, the vinegar sauce we made adds a nice kick. Turn in shortly.
 

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