Kloset BBQR
Executive Chef
Just wondering if there is any consensus out here on how you turn in your pork entry to the judges. I was watching a Paul Kirk video and he recommend sliced but then I watched as he had a heck of a time slicing it without it falling apart. I think it probably makes for a better presentation but with seven different muscle groups in the butt I can see how it would be difficult to cut. PK recoommended using a serrated knife.
Has anyone tried slicing the pork for comp and if so how did you fare with the judges (better or worse than pulled?). I assume that you would not cook it as long (170 perhaps).
Has anyone tried slicing the pork for comp and if so how did you fare with the judges (better or worse than pulled?). I assume that you would not cook it as long (170 perhaps).