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:
( 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.