In September I’m heading to Atlanta to cook with some friends in a competition they have. We have never done competition and it’s mainly to see if we are interested in doing this more often as a group. I’m doing the porkbutts. I’ve watched the videos as to how to prep to get money muscle and use the bone end for chunks. I can’t find any photos of what size chunks are?? I get the slicing medallions from the money end and pulled pork from the center tubes, just chunks has me confused. Any pointers is greatly appreciated.
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KCBS pork question
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- sparetimetoys
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KCBS pork question
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
- Okie Sawbones
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Re: KCBS pork question
From judging about 40 contests, I see chunks all shapes and sizes. This pork box is probably the most common sized chunks that I see.
KCBS - CBJ
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Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
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PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- sparetimetoys
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Re: KCBS pork question
Thanks for the visual now I understand what I need to do.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
-
- Pilgrim
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Re: KCBS pork question
If you're on Facebook, there is a turn-in box group you can join. You can get some good ideas on how to prepare your boxes there.
https://www.facebook.com/groups/4920759 ... =bookmarks
It's a closed group, so you will need a Facebook account to join, and then be approved by a group admin.
https://www.facebook.com/groups/4920759 ... =bookmarks
It's a closed group, so you will need a Facebook account to join, and then be approved by a group admin.
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