First competition. Lil help?

[CHILMONTY]

Will be in my first BBQ competition soon. It is a local non-sanctioned event but the rules have apparently been copied from the KCBS website. Only 2 BBQ categories, pork ribs, and pork meat (butts or shoulders). I have assembled most of the essential equipment, tables, tools, tent, Texas BBQ rub. I have spent quite a bit of time on this site looking at tips, pics, presentation, etc. I will probably go with BB’s and Boston butts mainly cause I have never smoked a shoulder before. My main problem is with the butts. How long should they cook? To what internal temp? And whether to wrap or not? Sweeter red sauces or the norm in my area, which is what I will be using to finish up the ribs, but what about on the pulled pork? Any suggestions you pros can give will be great.

[Spice]

I have cooked Boston Butts fot the last 6 years in KCBS and will be glad to help you!!
I assume the rules are the same for meat check in???

Oh well, I will just tell you what I do . Take what you want from it and build your own turn in.

Get to know your Butcher!! Tell him what you want ( un trimmed ) about 6 to 8 pounds ( bone in )

Chek in the meat ASAP. Once the meat is checked in you can season it right away. Use the rubs or seasoning of your choice and put it in a plastic bag , and then cooler it untill about midnight, then inject with a combination of apple juice salt or any non-color seasonings that you choose. put on the smoker and cook at about 210-230 for 7 hours with cherry wood. Cook to a temp of about 185, wrap, take to 195, unwrap. sauce and set up bark for the last 2 hours. Pull 30 min. prior to turn in and let rest for 20 min. Pull/Slice /and Chunk for turn in--lightly sauce, your done.

This year KCBS I have scored 3 FIRST PLACE FINISHES and a THIRD PLACE FINISH.

Hope this helps!!

Spice

[Dustaway]

yea what spice said

[TexLaw]

I don't compete, but I listen to all the guys around here that do. If I've learned anything about sauces or glazes in competition, it's that you go with what is local. If sweeter red sauces are the norm in your area, that is probably what your judges' palates expect. You can do studies in North Carolina pepper sauces all you want when you feed yourself. :)


TL

[CHILMONTY]

Thanks Spice! That is exactly what I needed.:D Tex is right also, I have a good sweet and slightly spicy sauce recipe that local judges should like. Spice, you mentioned bark, meaning the outer, darker and tastier part of the butt, correct?
I saw a pic of a pulled pork presentation with a pile of pork and a ring of darker bark pieces around the outside that looked great.

[Spice]

That's correct. I always put some nice bark pieces in my turn ins.

Spice

[redneck cooker]

KCBS???? Who,what where,

[CHILMONTY]

It stands for "Kansas City BBQ Society" I think they are one the larger if the largest BBQ org's in the country. According to their website, they sanction over 200 BBQ contests every year.

[redneck cooker]

Thanks for the info....I thought it meant Kant Cook BBq Society

[Spice]

For some it does!!!!

[DaHorns]

Thanks for the info....I thought it meant Kant Cook BBq Society

Aren't we chippy.....you going to Bryan in November still?