James, don't fret about your videos going long while showing your trimming process. It's good to be able watch and learn how it's done. This is how most of us learn how to trim and cook this way. I know it's how I am learning. More is better, never boring. I'm surely going to use this recipe on my next pork butt. Cheers.
VERY informative! Thank you so much for this James! I don't do comp, but it definitely gives me insite to the difference between comp, homestyle, and homestylecomp stuff when you want to impress. Killer stuff here. Cheers bud!!
Appreciate the video. I’m doing my first bbq competition in March 2021. This video was exactly what I was looking for, start to finish in detail. I’m going to give it a shot this weekend. It’s a little funny, a Kansas City guy learning pork techniques from a Texas fella. Thanks again
Hands down the best video I've ever seen on pork butt. I will be doing 3 butt's in 2 weeks and I will be doing them this way! Thank you for your knowledge!!
Thanks Lumpy Q! When I mentioned the "still learning" part I was referring more to making my Pork Butt boxs. I probably should've explain that better. Hope all is well brotha!
Thank you for the encouragement James. I really enjoy your videos. I always tell my kids the most important ingredient I put into cooking is love. I can see you put love into your cooking too. Btw I enjoy the in depth videos good luck this weekend I hope you place. Your pork butt looked amazing.
Hey James! So much valuable info…….. watched every second of it! Although most of us are Backyarders…. there is nothing wrong upping our game with Comp tips. Exposing the money muscle to get that nice bark all the way around was slick. Sure looked great!!!! \m/
Thanks Mark! I have several videos where I really get into detail like this one. Do you have any recommendations on a particular meat trim you'd like to see? I like doing these types of videos personally.
You James are a boss. Been sub for over a year, 1st comment. Love yours and T-roy's channels. Keep up the great work. Very informative for us back yard cooks.
Ok, as everyone else has stated, MAN THAT WAS THE BEST, IN-DEPTH VIDEO I HAVE SEEN. Sorry for shouting, but it was just that good. So good I just subscribe to your channel. Thanks for helping out the back yarders, who may want to try doing a comp in the future. I have to do three butts this weekend for friends, will try the Itailian recipe on one. Again thanks for the great vid
Found this video too. I think this was my favorite because I learned a lot from this one and it was really cool seeing everything from beginning to end. I think I'm gonna try trimming my next pork butt like this and use the scraps for sausage. Great video
I've been smoking pork butt for many years and have watched several videos on the topic. Bro, this is probably the best one I've seen yet! So much attention to detail. I've got one smoking away in the Big Green Egg right now... can't wait to tear into it!!
Great video James. Been watching your videos all summer - but commenting for the first time today (I think). Really lots of valuable information for a newbie like myself. Thank you
James, I've watched hundreds and hundreds of BBQ videos over the past several years and that is the best pork butt video I've ever seen. I learned so much! I had never had the money muscle explained, and I'd never even heard of tubes before, nor did I realize that's where the pulled meat is supposed to come from. That injection looked ridiculously awesome as well. I've been familiar with you for some time through T-Roy, but I'm definitely subscribing after watching this. Thanks for a great video.
I watched 5 other channels before this on trimming for money muscle, I should have just came here first. Thanks for the Video this one and the one for Brisket. Such great info for a beginner getting into competitive BBQ
Very informative video. Looked great. Doing my first competition in 2 weeks definitely using some of your pointers man. Been cooking for 20+ yrs professionally but just got into bbq the last couple years at home and I love it. Thanks from WI.
I’ve seen you do this injection before and I like that combination of flavors; something I have to do next time I smoke a pork butt. The detail in this video was amazing and def some tips I’m using. That competition knowledge is priceless. Thank you for posting this, brotha!
I thought I heard a dog panting in the background at 28:33 LOL. My Shepherd mix and Bluetick are my BBQ'ing buddies who loiter around waiting for that exact moment in the process. Great video and insight for the backyard BBQ'er who is thinking about doing comps.
You sure did hear a dog panting lol. That there is my Sonny boy. He's a Golden Retreiver and "test tester". Everytime I'm cutting up meat he's right there just waiting on something to fall to the ground :-)
That looks fantastic, James ! I just learned a lot about pork butts and some of the differences between just good eatin' at home and competition style BBQ. I really need to get my feet wet with injecting and try this. Although I've never participated in a BBQ competition before, my first one is coming up next month at the marina where I keep my boat.....just a friendly unofficial cook off for beer and bragging rights between us backyard BBQers at the marina. Not sure what I'm going to be cooking yet, but if I do a pork butt, this will be it. Thanks James, I don't know if you realize just how much you've helped me take my BBQ to the next level.....I appreciate it ! Cheers, my friend !
Thanks James ! That's what it's all about for me, FUN...and eating well. I live in a small city that doesn't have any good restaurants to speak of, so ya gotta do what ya gotta do if you want to eat good food. lol
I really enjoyed the information on this video. The Butt looked delicious. Never thought about using Itilian dressing for flavoring. I will be smoking two for Thanksgiving and may use this recipe, it looks so good!
I've used the dressing so many times as you did but never tried putting what you strain in the mustard. Might just have to try that next time. Makes me want to try another KCBS contest. It's hard for me to do them as I only work on weekends. Nice video.
Tom's BBQ Pitstop I found this recipe on TV actually a couple of years ago maybe. It was an episode of Diners, Drive-In & Dives. I don't recall the name of the place they were filming at but that might be it. I tried once and was hooked.
Aim'em and Claim'em Smokers well bbq recipes travel. It's a cool must try. He won 3rd place pork at Memphis in May. That is a big deal right there! I'll try without the beer. Cool cool - I learn it from you and would not if notice it on food network if I did not see it from you first. Cool how recipes travel. Thanks
This is what I love about our bbq family. The more experienced people give advice to others and share rub and sauce recipes. Food brings everyone together and bbq food pulls in even the stragglers. I have just fallen in love with bbq and before I told my family about it they sold the bbq last week because we never used it. Never mind I'll just have to try it in a slow cooker.
Awesome video and cook my smoking friend. I watched every minute of it ~ lots of great information and I loved the way you explained every detail. Lots of "comp" info also. As always you got a sista drooling and wanting some pulled pork!!! Be blessed and Keep on Smoking :o))
I'm smoking Pork Butts and Jalapeno-Garlic-Cheddar Cheese Sausage this weekend and I will be using YOUR injection sauce on the pork butts. I love that sauce I make it all the time. If you ever make it to Vegas make sure you let me know when you roll into town.....
Great video man. Very detailed. My mouth watered the duration of it...lol. Man keep posting the long videos. It doesnt get any better than this. I cast them to my television to get an even better view. My question about the cook is what type of wood did you use?
Man I really appreciate that Charles! Thanks so much for the support. The wood I used was Post Oak. I normally use a mixture of Post Oak & Pecan but I was out of Pecan this time.
Great video dude!!! It's nice to see you inject prior to applying the rub. Too many times I've seen people do the reverse and they end up with clumps of rub all over the meat due to the injection shooting out and gooping up the rub. Nice!
Thx Dice Man! I know exactly what you're talking about. I get the same way when I see people inject last. It just never really made sense to me. I never "rub" my rubs on my meat for that exact reason, I hate having clumps of uneven rub.
Hey James, that was a very interesting video to watch! I've never done competition BBQ, even though Keith Jenkins from Frog Bone is wanting me to help him and his team in a brisket comp at the end of this month. (I know nothing about competition brisket lol. I am and always have been a backyard cook) I had no idea about how you trim up the money muscle, the horn and the tubes! Matter of fact, the only part of that I knew about was the money muscle, until I watched this video. Heck, I just learned a lot from watching this! Big thumbs up brother, and would you mind if I did something similar on my channel, and give you and your channel all the credits along with huge shout outs. I have two Compart Duroc butts and wanting to do something different with one of them, other than just another pulled pork video. I've done those to death. Let me know, and cheers James!
Howdy brotha Rus! Man I truly appreciate you watching. I would be honored to have you take this video and do something similar on your channel with it. I have no doubt that whatever you do it'll be great. I can't wait to see what you come up with.
Looks like you've done this a few times. It must be important to know your cuts of meat. James at Costco I buy this cushion meat. It's leaner without the bone but I believe it comes from the shoulder area. I was thinking of cooking at a local competition but I'm not sure if I'm prepared. It's a chili & rib cook-off but it needs to be prepared & cooked there. Could you share some off the items you take? It must take a team effort correct? I love to cook I don't want it to become a stressful thing. Thanks James for sharing.
You know August, I actually have a comp this weekend that I was planning on filming so I like your idea of filming the items that I take with me. I'm a "1 man team" so it can be stressfull, but having teams members definitely help. I say you should go for it and enter the comp. Get your feet wet and just have fun.
Nice work James. Very informative about tubes for shredding or pulled pork. Money muscle is pit master privilege. Thoughts on frozen butts. Sams club always has 2 packs so I freeze one. Would you ever use a frozen butt in a competition???
Thanks Timothy! I use frozen butts all the time. In fact, this one was frozen before I thawed it. When I find them on sale I buy a couple and freeze them.
I forgot I ran into this video before. It’s funny how many times I watch the same videos and not know it - I never did try that dressing as I’ve seen on your video and Malcom video. One day I’ll try
Hey James, I know this is a older video but I have a question. I have to do a Hawaiian themed pulled pork. What do you think about using pineapple juice I'm place of the apple juice.?
I don't do competitions ,but I love smoking pork butts for the family . I was hoping you would show what the plate looked like that you turn in. Love your vids
ken gerry Howdy Ken! I wish I had a turn in box with me so I could show how I would've boxed it up. I guess I could've put it on a plate but I didn't think it would've given it the same look.
Great video and Delicious look Pork Booty yum 😋 the next time I cook one myself I’m going check out that money muscle great info 👍🏼 really liked that injection you made.
Hey James . My man , I'm taking my hat off 2u . theres only a few gives good details on trimming and smoking meats. U happened too be one. Including your briskets videos as Well... U & T Roy cooks. 👌💯💯💯💯💯
Great video! Will try this out. I have to say, my favorite part of the entire pork butt are the strands inside of that fat cap you folded back... Even better than the tubes.
Would love to see follow up video of you saucing the meat presenting it in kcbs turn in box pull chunks and money muscle as far as if you sauce the ribs and if so how and money muscle
I can give you some bad ass marinate for chicken mexican style ,to me is d best , I don't do many cook offs but when I do I always placed ,simple stuff that you will get lots of flavor then put any rub on top
UA-cam peeps and BBQ freaks....lol. Wondering why would you trim a pork butt differently if you weren’t competing? I ask only because I would think that if you have the skill to compete and trim your meat accordingly....why would you deny your family that attention to detail? I’m not trying to sound nasty or critical...I’m seriously asking out of ignorance because obviously I don’t compete. Great video and instruction. Lots of us don’t know the in’s and out’s of trimming meat for comp.
Little Kitchen Big Food Howdy Little Kitchen Big Food! The reason I would trim a Pork Butt differently for a competition is because there’s only certain parts of the Pork Butt that I would use for my turn in box. For an example, the money muscle on a Pork Butt is the best part of the Pork Butt. So in a competition I want to get as much smoke & flavor all the way around the money muscle as possible. That’s why I would trim it so aggressively. I’m trying to expose as much of it as possible. The same goes for other parts of a Pork Butt. When I’m cooking at home I’m not worried about that. Hope that makes sense. Thanks for stopping by!
Aim'em and Claim'em Smokers that absolutely does make sense. So it is my impression then that the comp trimming takes away parts that would otherwise be consumed by family in a back yard setting and it’s these parts that hinder a more thorough treatment of critically judges parts like the Money Muscle. Excellent explanation. Knowledge is power and now I have that knowledge...and will absolutely apply it in the future. Thank you sir. Keep crushin it.
James, don't fret about your videos going long while showing your trimming process. It's good to be able watch and learn how it's done. This is how most of us learn how to trim and cook this way. I know it's how I am learning. More is better, never boring. I'm surely going to use this recipe on my next pork butt. Cheers.
Thanks Preston I appreciate that.
VERY informative! Thank you so much for this James! I don't do comp, but it definitely gives me insite to the difference between comp, homestyle, and homestylecomp stuff when you want to impress. Killer stuff here. Cheers bud!!
Thanks so much for stopping by and watching.
Awesome job explaining everything for us who don’t know about the different parts for competition cooking. Thanks again for taking the time
Thanks for watching Dan! I truly appreciate it.
Appreciate the video. I’m doing my first bbq competition in March 2021. This video was exactly what I was looking for, start to finish in detail. I’m going to give it a shot this weekend. It’s a little funny, a Kansas City guy learning pork techniques from a Texas fella. Thanks again
Thanks Chris! Good luck with your upcoming comp. I appreciate you stopping by.
Hands down the best video I've ever seen on pork butt. I will be doing 3 butt's in 2 weeks and I will be doing them this way! Thank you for your knowledge!!
Appreciate the comment David!
David Johnson check out all thinga bbq
Still learning James, are you kidding me. That is the finest Pork Butt I ever seen. So informative too, I learned a lot from this one. Thanks James.
Thanks Lumpy Q! When I mentioned the "still learning" part I was referring more to making my Pork Butt boxs. I probably should've explain that better. Hope all is well brotha!
This video was KILLER brother!!! Thanks for sharing your knowledge. Keep up the good work!
Appreciate it brotha!
Thank you for the encouragement James. I really enjoy your videos. I always tell my kids the most important ingredient I put into cooking is love. I can see you put love into your cooking too. Btw I enjoy the in depth videos good luck this weekend I hope you place. Your pork butt looked amazing.
You're 100% right about the most important ingredient being love. I truly do believe that's the one thing that sets the greats apart from the rest.
Hey James! So much valuable info…….. watched every second of it! Although most of us are Backyarders…. there is nothing wrong upping our game with Comp tips.
Exposing the money muscle to get that nice bark all the way around was slick. Sure looked great!!!! \m/
I consider myself both, a backyard cook & a comp cook as well but it's nice to be able to mix the two up sometimes. It keeps things interesting lol
I have been separating the money muscle when I do a butt and it’s great!
Man I have been UA-caming competition style BBQ for years this is the best I found you. Great In depth information. Thanks again
Mikey Bramlett I appreciate that Mikey! Thanks for stopping by.
Excellent video on the pork butt. Lots of detail that many others omit. I wish you would do more videos this way. Thanks for sharing!!!
Thanks Mark! I have several videos where I really get into detail like this one. Do you have any recommendations on a particular meat trim you'd like to see? I like doing these types of videos personally.
You James are a boss. Been sub for over a year, 1st comment. Love yours and T-roy's channels. Keep up the great work. Very informative for us back yard cooks.
I truly appreciate the support Rob! Thx!
Ok, as everyone else has stated, MAN THAT WAS THE BEST, IN-DEPTH VIDEO I HAVE SEEN. Sorry for shouting, but it was just that good. So good I just subscribe to your channel. Thanks for helping out the back yarders, who may want to try doing a comp in the future. I have to do three butts this weekend for friends, will try the Itailian recipe on one. Again thanks for the great vid
Found this video too. I think this was my favorite because I learned a lot from this one and it was really cool seeing everything from beginning to end. I think I'm gonna try trimming my next pork butt like this and use the scraps for sausage. Great video
Mike G i
Mike G bf
I've been smoking pork butt for many years and have watched several videos on the topic. Bro, this is probably the best one I've seen yet! So much attention to detail. I've got one smoking away in the Big Green Egg right now... can't wait to tear into it!!
I appreciate the comment Randy. Hope it helps.
Great video James. Been watching your videos all summer - but commenting for the first time today (I think). Really lots of valuable information for a newbie like myself. Thank you
Thanks Lasse Food and Barbecue! I appreciate you commenting and supporting my channel.
James, I've watched hundreds and hundreds of BBQ videos over the past several years and that is the best pork butt video I've ever seen. I learned so much! I had never had the money muscle explained, and I'd never even heard of tubes before, nor did I realize that's where the pulled meat is supposed to come from. That injection looked ridiculously awesome as well. I've been familiar with you for some time through T-Roy, but I'm definitely subscribing after watching this. Thanks for a great video.
Texas 2.5 Man, thanks for the comment Texas 2.5! I’m glad you found this video helpful. Truly appreciate you stopping by and watching.
I watched 5 other channels before this on trimming for money muscle, I should have just came here first. Thanks for the Video this one and the one for Brisket. Such great info for a beginner getting into competitive BBQ
Thanks for the comment. I'm glad you found my video and I hope it helps.
Very informative video. Looked great. Doing my first competition in 2 weeks definitely using some of your pointers man. Been cooking for 20+ yrs professionally but just got into bbq the last couple years at home and I love it. Thanks from WI.
Thanks Jason! Good luck at your comp.
I’ve done that injection and the binder you made here 2 times best pulled pork I ever had. That Italian dressing wow great flavor.
Awesome! Glad you like it.
Great video James! Thanks for sharing your knowledge of the different sections of a pork butt.👍👍
Thanks for taking the time to share with us. Great video! The way you share shows your confidence and willingness to help others. Thanks again!
Thanks Patrick! I'm always willing to help out anyone. If I can help other people up their BBQ game why wouldn't I do is the way I look at it.
I’ve seen you do this injection before and I like that combination of flavors; something I have to do next time I smoke a pork butt. The detail in this video was amazing and def some tips I’m using. That competition knowledge is priceless. Thank you for posting this, brotha!
I thought I heard a dog panting in the background at 28:33 LOL. My Shepherd mix and Bluetick are my BBQ'ing buddies who loiter around waiting for that exact moment in the process. Great video and insight for the backyard BBQ'er who is thinking about doing comps.
You sure did hear a dog panting lol. That there is my Sonny boy. He's a Golden Retreiver and "test tester". Everytime I'm cutting up meat he's right there just waiting on something to fall to the ground :-)
Your comp butt turned out great James... thanks for pointing out the different locations of muscle. Thanks!
Thanks for watching Biggs!
That looks fantastic, James ! I just learned a lot about pork butts and some of the differences between just good eatin' at home and competition style BBQ. I really need to get my feet wet with injecting and try this. Although I've never participated in a BBQ competition before, my first one is coming up next month at the marina where I keep my boat.....just a friendly unofficial cook off for beer and bragging rights between us backyard BBQers at the marina. Not sure what I'm going to be cooking yet, but if I do a pork butt, this will be it. Thanks James, I don't know if you realize just how much you've helped me take my BBQ to the next level.....I appreciate it ! Cheers, my friend !
Thank you so much for you comment Stuart! And good luck at your cook-off. It'll be fun if anything.
Thanks James ! That's what it's all about for me, FUN...and eating well. I live in a small city that doesn't have any good restaurants to speak of, so ya gotta do what ya gotta do if you want to eat good food. lol
Great video again James, really do like all the extra info contained in the competition prep videos.👍👍👍👍
DAMN BROTHA... your my Hero!!!! not doing a comp. but going to use your recipe this Friday. just dont have the Tiger Sauce... thanks again
Thx Larry! I hope you do give it a try. Even without the Tiger sauce you'll be just fine.
I really enjoyed the information on this video. The Butt looked delicious. Never thought about using Itilian dressing for flavoring. I will be smoking two for Thanksgiving and may use this recipe, it looks so good!
Doug6714 The Italian Dressing recipe works great on pork. I’m actually making another Pork Butt tomorrow and will be using the same recipe.
Doug6714 how did your pork butt turn out?
Holy molly! That looks killer! Thanks for sharing, I will definitely be making this one.
Thanks for stopping by wv77m!
I'll be danged! That's one of the best videos I've seen in a long time. Thanks dude! Very informative.
Thanks for watching Richard!
Oooh lawd, my mouth is watering. I can almost taste it. My toes are curling. That is just beautiful. I’m using his recipe for my Labor Day Pork Butt.
Awesome! I hope you try it and enjoy it.
I've used the dressing so many times as you did but never tried putting what you strain in the mustard. Might just have to try that next time. Makes me want to try another KCBS contest. It's hard for me to do them as I only work on weekends. Nice video.
I think you would like that mustard mix as a binder.
Tom's BBQ Pitstop I found this recipe on TV actually a couple of years ago maybe. It was an episode of Diners, Drive-In & Dives. I don't recall the name of the place they were filming at but that might be it. I tried once and was hooked.
Aim'em and Claim'em Smokers well bbq recipes travel. It's a cool must try. He won 3rd place pork at Memphis in May. That is a big deal right there! I'll try without the beer. Cool cool - I learn it from you and would not if notice it on food network if I did not see it from you first. Cool how recipes travel. Thanks
This is what I love about our bbq family. The more experienced people give advice to others and share rub and sauce recipes. Food brings everyone together and bbq food pulls in even the stragglers. I have just fallen in love with bbq and before I told my family about it they sold the bbq last week because we never used it. Never mind I'll just have to try it in a slow cooker.
Wish I could give this video more thumbs up. Awesome video brother James. Thank you for the inspiration.
Man I really appreciate that Tom!
Thanks James, made mine from the weekend, look childish!😜 Learned a ton!
Cheers, and good luck in the Competition!
Awesome and thanks!
Awesome video! Thanks for sharing some of your tips with us, James. I may try the Italian dressing injection/ binder on my next pork butt.
I hope you do give it a try. It's the only injection/binder combo I use for comps and just about any time I make a Pork Butt.
Aim'em and Claim'em Smokers was that honey Dijon mustard you were using brother?
It was Honey Dijon Mustard but it was a Honey Mustard. I grabbed the wrong one from the store but it worked great cause it added a little sweetness.
Awesome video and cook my smoking friend. I watched every minute of it ~ lots of great information and I loved the way you explained every detail. Lots of "comp" info also. As always you got a sista drooling and wanting some pulled pork!!! Be blessed and Keep on Smoking :o))
Howdy my smoking sista! I sure do appreciate you stopping by and supporting as always. I really need to make my way to Vegas soon.
I'm smoking Pork Butts and Jalapeno-Garlic-Cheddar Cheese Sausage this weekend and I will be using YOUR injection sauce on the pork butts. I love that sauce I make it all the time. If you ever make it to Vegas make sure you let me know when you roll into town.....
New to smoking and had no idea the 3 different sections,thanks for the educating video,will give this a go for sure!!
Thanks for stopping by ribrown3rd1! If I can help with any questions, or in anyway, let me know.
Looks awesome. Great instructions. Looks I'm doing a pork but this weekend!
Thx tomharr51! Good luck with your pork butt if you do one.
Bro.. on point.. thxs for 'rocking this down' luvin this video..watched it a few times now!!
Hi James,
That was awesome and obviously looking delicious.
Great job, Thank you.
Thanks Craig! I appreciate you stopping by.
Great video man. Very detailed. My mouth watered the duration of it...lol. Man keep posting the long videos. It doesnt get any better than this. I cast them to my television to get an even better view. My question about the cook is what type of wood did you use?
Man I really appreciate that Charles! Thanks so much for the support. The wood I used was Post Oak. I normally use a mixture of Post Oak & Pecan but I was out of Pecan this time.
Hey brother James! Looks like my next comp butt will be your recipe brother! Great video pork looked amazing!
got a competition this weekend this video has got me pumped!
Anthony Rodriguez this is one of many ways people turn in. but not everyone is as methodical as us lol
Awesome! Good luck with you comp. I have one too but we aren't doing pork butt.
I can attest to the italian dressing injection and binder. After trying it, i use it almost exclusively.
just on pork?
Great video dude!!! It's nice to see you inject prior to applying the rub. Too many times I've seen people do the reverse and they end up with clumps of rub all over the meat due to the injection shooting out and gooping up the rub. Nice!
Thx Dice Man! I know exactly what you're talking about. I get the same way when I see people inject last. It just never really made sense to me. I never "rub" my rubs on my meat for that exact reason, I hate having clumps of uneven rub.
Hey James, that was a very interesting video to watch! I've never done competition BBQ, even though Keith Jenkins from Frog Bone is wanting me to help him and his team in a brisket comp at the end of this month. (I know nothing about competition brisket lol. I am and always have been a backyard cook) I had no idea about how you trim up the money muscle, the horn and the tubes! Matter of fact, the only part of that I knew about was the money muscle, until I watched this video. Heck, I just learned a lot from watching this! Big thumbs up brother, and would you mind if I did something similar on my channel, and give you and your channel all the credits along with huge shout outs. I have two Compart Duroc butts and wanting to do something different with one of them, other than just another pulled pork video. I've done those to death. Let me know, and cheers James!
Howdy brotha Rus! Man I truly appreciate you watching. I would be honored to have you take this video and do something similar on your channel with it. I have no doubt that whatever you do it'll be great. I can't wait to see what you come up with.
Awesome! I'll shoot it this weekend.
Thanks Jen and Grant :D
instablaster.
Excellent institutional video. Good luck with your competition's
Appreciate you stopping by Charles!
Great video...looks yummy...what mustard do you recommend? Thank you
French's, but any will work.
Great video 👍
Looks like you've done this a few times. It must be important to know your cuts of meat. James at Costco I buy this cushion meat. It's leaner without the bone but I believe it comes from the shoulder area. I was thinking of cooking at a local competition but I'm not sure if I'm prepared. It's a chili & rib cook-off but it needs to be prepared & cooked there. Could you share some off the items you take? It must take a team effort correct? I love to cook I don't want it to become a stressful thing. Thanks James for sharing.
You know August, I actually have a comp this weekend that I was planning on filming so I like your idea of filming the items that I take with me. I'm a "1 man team" so it can be stressfull, but having teams members definitely help. I say you should go for it and enter the comp. Get your feet wet and just have fun.
Nice work James. Very informative about tubes for shredding or pulled pork. Money muscle is pit master privilege. Thoughts on frozen butts. Sams club always has 2 packs so I freeze one. Would you ever use a frozen butt in a competition???
Thanks Timothy! I use frozen butts all the time. In fact, this one was frozen before I thawed it. When I find them on sale I buy a couple and freeze them.
Great video, James! I love the step-by-step. I swear I could smell it when you pulled those chunks. Ha!
Thanks RaleighSmoke! Appreciate you stopping by.
Aim'em and Claim'em Smokers ua-cam.com/video/PAN3l9xzRTI/v-deo.html
RaleighSmoke ua-cam.com/video/zaB8XWuzk5k/v-deo.html
Cool video - I just did a KCBS contest and have room to improve - surfing videos. Have you ever placed with pork
I've never done a KCBS comp. You don't really find that many down here in Texas in my area. It's definitely something on my bucket list to do though.
I forgot I ran into this video before. It’s funny how many times I watch the same videos and not know it - I never did try that dressing as I’ve seen on your video and Malcom video. One day I’ll try
So I inject and put it on the smoker almost right away, or how long did you wait?
I like to inject at least 45 minutes - 1 hour before going on the pit.
Hey James, I know this is a older video but I have a question. I have to do a Hawaiian themed pulled pork. What do you think about using pineapple juice I'm place of the apple juice.?
You can definitely use Pineapple Juice. It goes well with Pork.
Thanks brotha.. Can't to try the Italian Dressing trick.. Appreciate everything.
Great explanation of the meat sections. Best I've seen.
Thanks Oren!
Hi James, could you please tell me what type of mustard you are using? It looks like honey Dijon or is it yellow? Great video man!
This one was a honey mustard. You can use whichever mustard you’d like. I just happen to have this one on hand.
I don't do competitions ,but I love smoking pork butts for the family . I was hoping you would show what the plate looked like that you turn in. Love your vids
ken gerry Howdy Ken! I wish I had a turn in box with me so I could show how I would've boxed it up. I guess I could've put it on a plate but I didn't think it would've given it the same look.
Looked fantastic James...good cook....
Appreciate it Jay!
Great video and Delicious look Pork Booty yum 😋 the next time I cook one myself I’m going check out that money muscle great info 👍🏼 really liked that injection you made.
Thanks Sassy Kitchen Queen! That money muscle really is the best part of the Pork Butt.
I'm thinking ur making me hungry son lol. I enjoy watching ur videos brother God Bless
I truly appreciate the support, thank you!
Wow! That's crazy. I have to try this tomorrow.
Thanks for the reply. I would really like to see a video done this way on any of the comp. meats. Thanks.
I think I'll make my next one on brisket. I may try and do that next week.
What knife is that you used to slice the money muscle towards the end of the video?
It's a 9" Slicer from Dexter.
@@CentralTexasGrilling thank you
Thanks for the good tips James. I sure did want a bite
Thanks for video! What is your team name?
I have a couple of teams. My personal team name is Aim'em & Claim'em Smokers. I also cook for the Tito's Handmade Vodka BBQ team.
Thanks like the detail for the weekend cooks..
Thanks for watching Rah!
What was the liquid you put on before you put the seasoning on
It's the liquid from the Italian Dressing and Apple Juice.
James, try using Cuban Mojo as an injection sometime, hace been using that a lot and everyone loves it
I'll definitely look into and see if I can get my hands on some. Thanks for the tip.
Great vid man!!! Love your attention to detail!!
(Go eagles!!))
Damn thank you 🙏, Have a very Blessed Easter 🐣
Hope you had a blessed Easter too.
Awesome video you are the best!!!!!!!!
Truly appreciate the comment!
Awesome video!! Where you cooking next?
Thanks Jerry! I'll be in Driftwood (across from the Saltlick) this weekend cooking in the Hilly Country Rally for Kids.
Hey James . My man , I'm taking my hat off 2u . theres only a few gives good details on trimming and smoking meats. U happened too be one. Including your briskets videos as Well... U & T Roy cooks.
👌💯💯💯💯💯
Very nice color on that
Good Show.Thanks
Fred Brown Thanks for stopping by Frank!
followed your directions, the butt came out great, it was gone before I knew what happened, thanks for the video
Awesome! Glad you tried it and enjoyed it. Thanks for letting me know.
Another great video, jam packed with great info.
Appreciate it brotha Joe!
El mejor que e visto, como hispanos siempre buscamos algo diferente a lo que hacen aqui, saludos de Lake Jackson tx.
Looks great! If you need a taste tester holler at me.
James is this meat from the butt end or the shoulder front end >>?
It's from the front part of the shoulder.
Thanks for sharing brother James I'm about to do a pork butt right now competition Style
Thanks for stopping by brotha Cano!
I just popped in from Troy's. This butt looks fantastic.
Welcome Chuck! Thanks for the comment.
Great video! Will try this out. I have to say, my favorite part of the entire pork butt are the strands inside of that fat cap you folded back... Even better than the tubes.
Those strands are pretty good I will admit.
I can hear your dog salivating in the background
That's a whole mess of good pork right there---nice!
drinking game; take a shot every time he says money muscle.....great video, just teasing
Nice pork butt I will try that for sure . Do I need to change anything if I am using a Yoder Cheyenne
Not at all. You can cook on anything and still keep everything the same.
Beautiful!
Thx Booger!!
Love the vid. Subbed.
Chris Eubank Thank you, I truly appreciate it!
Would love to see follow up video of you saucing the meat presenting it in kcbs turn in box pull chunks and money muscle as far as if you sauce the ribs and if so how and money muscle
I've never done a KCBS comp so that's something I need to work on. I'm hoping to do one this year though.
Love your vids
Tahnks Adrian!
Horn meat looked undercooked a bit and tough.
Nice butt, bro! Did you use any spritz or mop during the 4 hour cook time?
Bottlecap Barbeque I spritz with a 50/50 mix of Apple Juice & Apple Cider Vinegar
Nice looking pork my brother...
Appreciate it brotha Ray Mack!
I can give you some bad ass marinate for chicken mexican style ,to me is d best , I don't do many cook offs but when I do I always placed ,simple stuff that you will get lots of flavor then put any rub on top
I need to get some popcorn, and you need a manly drink
I totally meant to mention you at the beginning, about getting you some popcorn ready but forgot.
UA-cam peeps and BBQ freaks....lol. Wondering why would you trim a pork butt differently if you weren’t competing? I ask only because I would think that if you have the skill to compete and trim your meat accordingly....why would you deny your family that attention to detail? I’m not trying to sound nasty or critical...I’m seriously asking out of ignorance because obviously I don’t compete. Great video and instruction. Lots of us don’t know the in’s and out’s of trimming meat for comp.
Little Kitchen Big Food Howdy Little Kitchen Big Food! The reason I would trim a Pork Butt differently for a competition is because there’s only certain parts of the Pork Butt that I would use for my turn in box. For an example, the money muscle on a Pork Butt is the best part of the Pork Butt. So in a competition I want to get as much smoke & flavor all the way around the money muscle as possible. That’s why I would trim it so aggressively. I’m trying to expose as much of it as possible. The same goes for other parts of a Pork Butt. When I’m cooking at home I’m not worried about that. Hope that makes sense. Thanks for stopping by!
Aim'em and Claim'em Smokers that absolutely does make sense. So it is my impression then that the comp trimming takes away parts that would otherwise be consumed by family in a back yard setting and it’s these parts that hinder a more thorough treatment of critically judges parts like the Money Muscle. Excellent explanation. Knowledge is power and now I have that knowledge...and will absolutely apply it in the future. Thank you sir. Keep crushin it.
Little Kitchen Big Food Correct. Comp trimming does take away parts that would otherwise be consumed in a backyard cook.
Nice