What's the Difference? Pulled Pork for Competition or Consumption

I recently enjoyed the series of BBQ Round Tables conducted via the BBQ Central Radio Show (I subscribe to the podcast via iTunes).  Over the course of 4 weeks, Greg Rempe interviewed some of the top BBQ teams on their techniques for preparing each of the four KCBS meats.

I listened intently as the BBQ pros talked about trimming, rubbing, injecting, smoking, wrapping, presenting, and in same cases even tasting their product before turning it in for judging.  I say in some cases, cause not all of them even bother to taste the product before turn in.  I guess you gotta "run what ya brung" some times.  So it may not matter what it tastes like.

For the most part, the pros agreed on the majority of the steps and there were only slight variations in their process.  However, I was surprised to hear that 2 out of 3 of the pros only cooked pork butt for ~ 6 hrs. or so.  They are starting the process around 3:00am, wrapping the butts after 3-4 hrs, and calling them done at 198* or so.  They seem to focus their turn in on the "money muscle" ( I still haven't figured out exactly what that is and I'm not brave enough to Google it ).

So I thought, if it's good enough for them it's good enough for me.  I did a couple of butts recently and I used this hotter, faster method of cooking.  What I discovered is that the outside of the butts were really good and pulled easily.  However, at the core I thought they were still a little stringy and tough.

So I wonder, is there a difference between competion pork butt vs. pork butt prepared for consumption?  It sures seems like it to me based on this one attempt.  I have a coupe of big parties to cook for in the next month and I'm gonna stick with a 12 hr low 'n' slow for now.

What do you think?  Is there a difference?  Drop me a comment and let me know.

Cheers,
Braddog

Comments

[Chris]

I have only sampled the turn in boxes twice but it was not a sanctioned event (same event 2 years apart), so it probably isn't the same product turned in by the FBA, KCBS, etc event teams. My thought both times was that my pulled pork was easily better than 50% of the ones I tasted and could give another 25% a run for their money. I expected more.

But when I keep hearing these comp guys say, this isn't how I would cook this for myself, that tells me a lot.

The money muscle, I thought that was the piece that pulls from the pork shoulder bone. You know how the bone has 3 protuberances and one of them is a bit curved? The round section of meat that comes from there. It is usually the tenderest and most flavorful but doesn't have any bark so you have to mix some of that in too.

[Braddog]

Thanks for the note Chris. I'd come to the same conclusion about the money muscle, but wasn't sure.

I have the same problem when eating BBQ just about anywhere. I always think mine's as good or better than most that I try. But, I'm cooking for my own taste preferences. Cooking for someone else to taste and critique might produce different results.

Cheers,
Braddog

[Boat-n-BBQ]

Hey, something I know! The money muscle is on the opposite end of the roast from the bone. It's a big muscle that runs horizontally across the front of the roast. It's the best part of the roast. I use the money muscle and some of the meat directly behind it for comps. The rest get thrown back in the cooler.