Hopefully I get quoting thing right without breaking rules, but I just want to educate those asking and keep it here too.
CDN, to answer one of your questions, the first picture (from Sausagemaker.com) attached is that bitter gland on a bone in butt. You definitely want to make sure you cut that one out; it's nasty. There's also a vein along the top of the Money muscle that you want to get out too. To answer your next question about how to prepare a pork butt for home or competition is going to be more questions. When I cook at home, I don't cook like I do in competitions because of rules, which changed this year and I'm still playing with that. When it comes to competition, you need to understand how this meat breaks down. There are muscles such as:
-Money Muscle
-Horn (shown in the third picture from Bill Anderson of
www.bbqsuccess.com)
-Tubes (shown in the second picture from a master bbq teacher Malcom Reed of Killer Hogs)
-Loin
-Flower
Each of these muscles has a different flavor and texture. When I cook for a competition, I cook 3 sometimes 4 butts, each of them has their own purpose. Money muscles are sliceable at one temp (190-194), pulled is ready at 198-204 (depending on the butt), tubes are done at another temp depending on how you want to present them. I have gotten to the point where if managed properly and cooked properly, you can manage 2 butts and still beat some of the best out there. We've walked quite a bit in pork this past year and I don't plan on changing anything. When it comes to home, I slice off the money muscle completely and cook it separate from the rest of the butt. One thing that I can tell you is buy a bone-in butt, throw on a pair of gloves, and use your hands to show you the break down of a pork butt. Many times you only need a knife to trim off the fat. And remember that bark is your friend, expose that red meat and season it up, get some pink smoke rings on that meat. If it's white, cut it off. Smoke and rub can't penetrate fat, it just renders off. Probably more than you wanted, but there's so much to learn about pork.
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