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BBQ Pitmasters: Season 5 ep. 1

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#1 rotuts

  • participating member
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  • 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:




: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.