G
Guest
Guest
First of all, I've been reading these boards for months. This site is great, thanks for all the help.
I have a couple of questions. My brother and I have entered our first competition in a couple of weeks (more for fun and to learn than anything)and I need some help.
1.) How do you present pork butt for judging? Normally when I cook pork butt it is for pulled pork sandwiches (around 195 degrees). What is the proper way to present six identifiable pieces?
2.) I want to try injecting pork/brisket. Any tips on injecting? I tried to inject a brisket a couple of weeks ago and all the marinade just came squirting out when I would pull the needle out. Is the needle to big?
Thanks in advance. Keep up the good work everyone.
I have a couple of questions. My brother and I have entered our first competition in a couple of weeks (more for fun and to learn than anything)and I need some help.
1.) How do you present pork butt for judging? Normally when I cook pork butt it is for pulled pork sandwiches (around 195 degrees). What is the proper way to present six identifiable pieces?
2.) I want to try injecting pork/brisket. Any tips on injecting? I tried to inject a brisket a couple of weeks ago and all the marinade just came squirting out when I would pull the needle out. Is the needle to big?
Thanks in advance. Keep up the good work everyone.