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Bill Comerford
TVWBB Super Fan
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JD, are you seperating the MM then placing back in the smoker to get it evenly barked all the way around?


Weber Ranch w/ 10" stainless collar, 3 Weber one touch, 1 Weber Performer, 22.5 WSM being Mod. Weber Gasser, (2)Stumps Gf 223
 
Posts: 480 | Location: Connecticut | Registered: December 25, 2008Reply With QuoteReport This Post
J D McGee
TVWBB Super Fan
Picture of J D McGee
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quote:
Originally posted by Bill Comerford:
JD, are you seperating the MM then placing back in the smoker to get it evenly barked all the way around?


No sir...that is against the rules...I cook two butts and super trim the money muscle ends. WSM Smile


WineCountry"Q" Competition BBQ Team
Pacific Northwest BBQ Association's 2011 "Team Of The Year"
We cook on Weber Smokey Mountains!
 
Posts: 495 | Location: Duvall, WA | Registered: June 07, 2007Reply With QuoteReport This Post
Bill Comerford
TVWBB Super Fan
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Thank's, thats what I thought.


Weber Ranch w/ 10" stainless collar, 3 Weber one touch, 1 Weber Performer, 22.5 WSM being Mod. Weber Gasser, (2)Stumps Gf 223
 
Posts: 480 | Location: Connecticut | Registered: December 25, 2008Reply With QuoteReport This Post
Carl Anthony
TVWBB Member
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Scott is right, Let it cool down. At least 30 mins before slicing. Use the BEST knife you own. I use a 12" slicing knife. DO NOT SEPARATE SLICES! The moist juice will run out, let the judges see that when they separate the slices. Then apply your sauce over your slices near boiling temps (190)

Hope this helps

Sweet Beaver BBQ
 
Posts: 60 | Location: Kansas City, MISSOURI! | Registered: September 17, 2009Reply With QuoteReport This Post
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