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BBQ Pitmasters: Season 5 ep. 1


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#1 rotuts

rotuts
  • participating member
  • 5,284 posts
  • Location:Boston MA

Posted 06 June 2013 - 10:45 AM

I try to follow this show.  sometimes one can get useful info on temps/times for various "Q"

 

in this episode, there are three teams of 2, and three judges.  they do pork shoulder and pork ribs.

 

their meat comes from here:   http://www.buckheadbeef.com/

 

one team uses a standard looking off-set smoker, but the other two teams use this:

 

http://www.cookshack...ck-Model-FEC120

 

:wub:   ( on my way for a lottery ticket ! )

 

Ill review the times/ temps:

 

T1:  Shoulder:  275/4 hours/wrap to int. temp 195  money muscle sliced/ pulled pork

 

       Ribs:  275/3 hours/wrap 30 min

 

T2:  Shoulder: 220/6 hours/covered Pan/ 195  Money Muscle / pulled pork/ a triangular inner muscle 

         called the 'horn muscle' is pulled out and sliced.  this team has a master butcher!

 

       Ribs:  260/4 wrapp 50 min

 

T3:  Shoulder:  245/7 hours/ pan wrap 1 H 195   money muscle / pulled pork

 

       Ribs:  270/4 hours  no wrap  240 30 min.

 

J1:  Shoulder:  275 4 hours / wrap

 

J2  Shoulder:   300/ 4 hours to int temp 140, wrap 1 hour

 

J3 Shoulder:  240/ 4 hours / wrap.

 

the usual mysterious rubs and ointments.  

 

the " horn muscle" is new to me.  you have to see the show to see where it comes from:  opposite side of the money muscle, literally pulled out of the hunk of meat then carefully trimmed to be just that muscle and thickly sliced.  Judges loved this!


Edited by rotuts, 06 June 2013 - 10:46 AM.