I cannot get a call to the stage on my pork butt. Can someone offer some suggestions.
Thanks
Dan
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1. Call CS and ask them when they're offering the next FE class
2. What are you doing now, maybe that's easier to offer comments than give away exactly what we do?
How do you prep it?
What rub?
Marinade or Injection?
Time/Temp/Wood
How do you build a box?
2. What are you doing now, maybe that's easier to offer comments than give away exactly what we do?
How do you prep it?
What rub?
Marinade or Injection?
Time/Temp/Wood
How do you build a box?
I am using a select boneless pork butt from Cash and Carry. I don't trim the butt at all. I inject it with Chris Lilly's Pork Injection Marinade just before I put it on to cook. Cook at the 225 degree setting on a FE100 until the internal temp is 195 to 200 degrees. I store in a Cambro until time to turn in. Pull the pork, add some of my rub which is on the sweet side and add a little apple juice. Place the pulled pork with some burnt ends on a bed of green leaf lettuce.
Dan
Dan
Well I know a few teams that win with that recipe, so it must be the rub.
Got a scoresheet handy? Tell me the pork scores.
Got a photo handy (if you don't want to post it, email it)
Not exactly the same, but REAL close, here's my Pork Score from last week: Finished 11th out of 72 (.0002 out of 10th)
Appearance: 987989
Taste: 987889
Tenderness: 987989
Got a scoresheet handy? Tell me the pork scores.
Got a photo handy (if you don't want to post it, email it)
Not exactly the same, but REAL close, here's my Pork Score from last week: Finished 11th out of 72 (.0002 out of 10th)
Appearance: 987989
Taste: 987889
Tenderness: 987989
Appearance:876886
Taste: 778896
Tenderness:878887
Sorry no photo available. Was just to dern busy to find the camera.
Dan
Taste: 778896
Tenderness:878887
Sorry no photo available. Was just to dern busy to find the camera.
Dan
Looks like you're REAL close, I've gotten calls with scores like that, so you don't need to change much.
Tenderness might come up a little, but not hardly much
Taste is subjective, so without discussing the exact rub, it's hard to say. Make those two 7's into 8's or 9's and you're scoring! That's close enough I wouldn't change much.
Some ideas.
Inject it a little farther ahead, say 3 or 4 hours. Give it time to settle in.
For temp, start with it on smoke for 2 hours, then 180 for 2 hours, then up to temp. Build up the smoke taste a little more.
Look at the wood you're using.
Instead of adding apple juice, maybe a little thinned out sauce.
Look at the size of the pork you're pulling. If it's too small, maybe it's loosing heat and flavor when they taste it.
And hopefully you're not mixing in "burnt ends" (that's brisket actually) that WOULD affect your scores
I'm sure you just meant the bark.
Tenderness might come up a little, but not hardly much
Taste is subjective, so without discussing the exact rub, it's hard to say. Make those two 7's into 8's or 9's and you're scoring! That's close enough I wouldn't change much.
Some ideas.
Inject it a little farther ahead, say 3 or 4 hours. Give it time to settle in.
For temp, start with it on smoke for 2 hours, then 180 for 2 hours, then up to temp. Build up the smoke taste a little more.
Look at the wood you're using.
Instead of adding apple juice, maybe a little thinned out sauce.
Look at the size of the pork you're pulling. If it's too small, maybe it's loosing heat and flavor when they taste it.
And hopefully you're not mixing in "burnt ends" (that's brisket actually) that WOULD affect your scores
I'm sure you just meant the bark.
Thank you sir. I will give it a try before my next competition. I will let you know how I score on the next contest.
Dan
Dan
quote:Looks like you're REAL close, I've gotten calls with scores like that, so you don't need to change much.
Tenderness might come up a little, but not hardly much
Taste is subjective, so without discussing the exact rub, it's hard to say. Make those two 7's into 8's or 9's and you're scoring! That's close enough I wouldn't change much.
Some ideas.
Inject it a little farther ahead, say 3 or 4 hours. Give it time to settle in.
For temp, start with it on smoke for 2 hours, then 180 for 2 hours, then up to temp. Build up the smoke taste a little more.
Look at the wood you're using.
Instead of adding apple juice, maybe a little thinned out sauce.
Look at the size of the pork you're pulling. If it's too small, maybe it's loosing heat and flavor when they taste it.
Not bad scores,these days.
How many times have you not walked?
Why boneless,and what size were the butts?
What volume/lb of injection?
If you take it to 200º,how long does it set in the cambro?
What % of the box is bark?
How heavy is your bark?
What are your judges used to seeing?
Do they have a sweet tooth,and do the like a little back heat?
Does it have enough salt to carry the flavor?
Like Russ says,add some sauce to the AP for flavor,and inject several hrs in advance.
How many times have you not walked?
Why boneless,and what size were the butts?
What volume/lb of injection?
If you take it to 200º,how long does it set in the cambro?
What % of the box is bark?
How heavy is your bark?
What are your judges used to seeing?
Do they have a sweet tooth,and do the like a little back heat?
Does it have enough salt to carry the flavor?
Like Russ says,add some sauce to the AP for flavor,and inject several hrs in advance.
Hey Tom, gimme a call this weekend. Since you can't be at Rucker 
I'll do it.
When is good?
When is good?
Tonight is good or late Sunday
Rainman,
DOn't feel bad. Hell, we can't get called for anything and our scores are similar to yours. WHen we score in the top 10 they only call the top 5. That will really kill you! Has happened to us 3 times. One of which we were in the top 10 in 4 of 6 catagories(including dessert and anything but- meat.)
Sad, but true.
Best of luck to you~!
Zeb
DOn't feel bad. Hell, we can't get called for anything and our scores are similar to yours. WHen we score in the top 10 they only call the top 5. That will really kill you! Has happened to us 3 times. One of which we were in the top 10 in 4 of 6 catagories(including dessert and anything but- meat.)
Sad, but true.
Best of luck to you~!
Zeb
Rainman,
Go with bone in butts. 4 hour on smoke 155 and then 250. wrap at 160 with plastic wrap then foil. cook to 195, ot till tender.
This only one way to do it.
It seems new teams expect to win big after 10 contests. It takes time. The learning curve is long. Do not let lack walking get to you. It will come.
Best of luck to you.
Bill
Go with bone in butts. 4 hour on smoke 155 and then 250. wrap at 160 with plastic wrap then foil. cook to 195, ot till tender.
This only one way to do it.
It seems new teams expect to win big after 10 contests. It takes time. The learning curve is long. Do not let lack walking get to you. It will come.
Best of luck to you.
Bill
Hey old friend,how much longer until we're not a new team? 
Good luck this week,and hit one for us.
Tom & Barbara
Good luck this week,and hit one for us.
Tom & Barbara