Hi All -
I am participating in a local smoking competition this weekend where we are following KCBS rules. Smoking 2 pork butts. My approximate timeline is as follows;
-11pm - 5am(approx): Smoke unwrapped pork butts @225 until internal temp of 165
-5am-8:30am(approx): wrap pork butts and put back in smoker until internal temp of 195.
-8:30am-11:00am(approx): wrap and put pork butts in cooler to rest
-11:00am-11:50am: glaze pork butts with sauce and return to smoker at 245.
-11:50am-12:30pm: lay chunks, pulled, money muscle in box for turn in at 12:30.
My dilemma is the money muscle (MM). It cooks faster then the rest of the meat, so I am trying to figure out where it fits in this timeline. What I'm thinking of doing is separating the MM after it's internal temp reads 150, then wrapping and returning to the smoker. Then bring the internal temp of the MM to 175, taking off and letting rest. How long can I let it rest in the cooler? It might be 7am when the internal temp is at 175, but turn is at 1230... Can I let it rest for 4 hours? When should I cut into medallions?? About an hour before turn in I will return the MM and the rest of the butt to the smoker with a bit of glaze...so the meat wont go from cooler to the turn-in box...
Any suggestions on timeline or does it seem like it will work? Turn in is at 12:30pm.
I appreciate your help and suggestions, thanks!!
I am participating in a local smoking competition this weekend where we are following KCBS rules. Smoking 2 pork butts. My approximate timeline is as follows;
-11pm - 5am(approx): Smoke unwrapped pork butts @225 until internal temp of 165
-5am-8:30am(approx): wrap pork butts and put back in smoker until internal temp of 195.
-8:30am-11:00am(approx): wrap and put pork butts in cooler to rest
-11:00am-11:50am: glaze pork butts with sauce and return to smoker at 245.
-11:50am-12:30pm: lay chunks, pulled, money muscle in box for turn in at 12:30.
My dilemma is the money muscle (MM). It cooks faster then the rest of the meat, so I am trying to figure out where it fits in this timeline. What I'm thinking of doing is separating the MM after it's internal temp reads 150, then wrapping and returning to the smoker. Then bring the internal temp of the MM to 175, taking off and letting rest. How long can I let it rest in the cooler? It might be 7am when the internal temp is at 175, but turn is at 1230... Can I let it rest for 4 hours? When should I cut into medallions?? About an hour before turn in I will return the MM and the rest of the butt to the smoker with a bit of glaze...so the meat wont go from cooler to the turn-in box...
Any suggestions on timeline or does it seem like it will work? Turn in is at 12:30pm.
I appreciate your help and suggestions, thanks!!
