Pulled Pork

Former Member

Do you sauce your pulled pork or do anything to make it moist/more flavor prior to turn in or while cooking? What are the judges looking for here? I think my end product is good, but depending on how long it sits in the box, I don't want it to get a dried out look.
Thanks,
Joe

6/6/056:43 PM

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Former Member

Joe you cooking in Boise?
Jim

6/6/059:15 PM

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Former Member

Yup, I plan to. Got to get my $ in which will be done by Wed.. Just finished eight #'s of thighs, 4 butt, and two brisket (which are foiled and almost ready to slice). About how thick should each slice be cut for comp?
Will you be competing? Judging? Just plain relaxing?
Look forward to seeing you,
Joe

6/6/0511:16 PM

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Former Member

I'm cooking, should be a good time. If you can cut it about 1/4" thick with the right pull and texture that would be best.
Jim

6/6/0511:49 PM

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