I watch barbecue videos while I am working the treadmill at the gym. I swear I gain a pound by the time I finish walking three miles.
Last week I found this beautiful video from All Things BBQ on cooking Competition Pulled Pork and knew I had to share it.
This is the absolute BEST video I have ever seen showing how to trim a pork butt for a competition cook. The video is 16 minutes long and worth every moment of your time.
Do yourself a favor and watch it now.
Chef Tom smoked two butts in this video and many competition team will cook up to four. Competition teams cook multiple butts because KCBS judges expect a turn in box to contain pulled pork, chunks of bark and slices of the “money muscle”.
This expectation creates two problems for teams:
- You can’t tell if a butt has a great money muscle until AFTER you start trimming.
- The money muscle is perfectly cooked at a lower temperature than needed for pulled pork.
The solution is to smoke two to four butts. The butts that have the nicest money muscle will get taken off the pit at a lower internal temperature and the others will stay on longer for pulled pork.
An overcooked money muscle will still be delicious but will turn to shreds if you try to slice it.
Injecting meats, especially butts and briskets, is a HUGE factor in competitive barbecue.
The quality of your injector is important. Without a doubt, the absolute best injector available is the Grill Beast Meat Injector Kit
The Grill Beast Injector kit has three sets of injection needles. One needle has a single large hole for use with injections that have small pieces of garlic and herbs. A second needle is much smaller for precise injections. The PRIMARY needle is what sets this kit apart.
The primary needle has 12 holes which enables extremely even distribution of injections throughout the meat. The even distribution prevents pooling of the injection and streaking of the meat.
Seriously, if you want to start injecting marinades then you need to get the Grill Beast Meat Injector Kit
Teams are always experimenting with different injections, rubs and sauces. In addition to the products you saw in the video here are some other GREAT competition caliber products.
Competition Pork Injections
Kosmo’s Pork Injection This stuff is seriously good and is considered a Gold Standard on the competition barbecue circuit.
Butcher BBQ Original Pork Injection Literally THOUSANDS of Grand Championships have been won using this injection.
Competition Pork Rubs
Killer Hogs The BBQ Rub The Killer Hogs team has been tearing up the competition barbecue circuit and this rub is one reason why.
Oakridge BBQ Secret Weapon Pork Rub The folks over at Oakridge BBQ sponsor about ten teams per year and those teams are pulling in the trophies.
Competition Pork Sauces
Most KCBS competition teams will go light on the sauce as they want the pork to really stand out. In fact, many teams will dilute the sauce with the reserved pork drippings after the fat has been separated. This is an easy way to give an extra depth of smoked pork flavor to the turn in box.
Blues Hogs This is the standard sauce used by most competition teams. If you buy it from Amazon go ahead and buy the gallon size so you don’t get killed on shipping charges.
Eat BBQ IPO This is the pork sauce put together by barbecue legend Rod Grey and was used in the video by Chef Tom. Again, get the half gallon size as the smaller bottle just isn’t affordable through Amazon.
Alright, you have seen how to prep a competition quality pork butt and have links over to get the right meat injector and other products. Now get out there and make some Competition Pulled Pork!
Become a Rib Master!