@MarcusHender thank you for visiting the channel and leaving us a comment. We want to thank you for being a KCBS judge. We share the utmost appreciation and fondness for all of our KCBS family! Please come back and see us again!
You guys are artists! Y'all are the Picasso of pork butt! Thanks for another great video. And for everyone like me trying to learn how competition bbq works and what is expected, you will not find a better channel than this!
TXTPitmaster! Great to hear from you again! We have never been called the Picasso of pork butt! We love that! Thank you! We are so glad to hear you find the videos helpful! Please let us know how you are doing on the comp circuit!
Your competition videos are absolutely awesome!!! Thanks for putting these together. The quality of information and videography is the best out there on CZcams!! I’m still pretty much a rookie on the KCBS circuit (competed two years now), and have had really good luck so far, but this will take our competition BBQ to the next level. We’ve walked in every comp we’ve entered so far, and have had two over-all runner ups, but your videos are gonna help us win one this year. Thanks so much for all the great tips and tricks!!! I’d love to see how you guys build a box… if you don’t mind giving that away too. Thanks!!! And seriously… good job with your channel!!
@Jason S thank you so much for tuning in! Congratulations on your success in the KCBS circuit so far! We love to hear feedback like this and so glad that it could be of help. We will be releasing Competition Chicken soon as well so make sure and check in! Thanks you again for watching and so glad you are enjoying the content!
As I found out at KCBS CBJ school recently, smoke ring cannot be considered when judging for appearance. But I suspect it leaves an impact on a judge, nonetheless. I like the tip about lubricating the cutting board with a bit of sauce.
@Ben Pierce we are glad you found the video useful in your journey in the BBQ competition world. The smoke ring does leave an impact visually, but also helps overall in the flavor of the meat as well. It's a great indicator of the flavor depth you have achieved.
@ColinKobel we are glad that it was helpful! It's our pleasure to make these videos and we have many more coming this year. We wish you the absolute best out there on the circuit and the Montana Fair this year! Please let us know if there are other videos you may like to see in the future!
Thank you @James Sharrett for the compliment! We do our best to bring you the content will help you out there on the circuit or at home. We appreciate you leaving us this feedback and stay tuned for much more coming your way! Thanks James!
Thank you @BB Barbecue and Pits. We are glad you enjoyed the video and hope it was helpful. We wish you the absolute best in your first KCBS competition this year!!! Please let us know how it goes!
@TimM we are so glad that you are enjoying the videos. We love to hear from other competitors out there! We wish you the best of luck coming up in May!
@Jonathan Paulk thank you for taking the time to leave us a comment. We know how frustrating the money muscle can be, but if you follow these steps, we are confident you will find that consistency you are looking for. Please let us know if there are other videos you might like to see on the channel. We always like to hear from our fellow BBQ competitors our there.
Awesome video. I really enjoyed the breakdown and trim of the butt and the explanation why. We've placed high in all 7 of our comps we've entered but i really think this will elevate our butt box with the trim job and the reduction of cook time (we love our sleep). I'm thinking the next money muscle trial i do is cooking until 190 and resting until the sauce up to help it hold more shape for slicing and presentation.
@JonathanSands we love to hear from other competition BBQ'ers and glad that this video helped! We cherish our sleep too and hope this helps to get you a little more out there at your next competition. Congratulations on your success so far. If there is ever a video you would like to see please let us know. Good luck out there on the circuit!
Thanks for all your videos. Can you explain why it's important to wrap tightly? Some techniques use a covered foil pan which isn't tight. I'm just interested in the theory behind it. Cheers
We wrap the pork tight because we don’t want to steam it. Excess steam will dry the meat out. We want the liquid in the wrap to be held tightly around the meat more like braising.
We’ve won competitions across the Country. In 2016 we were reserve World champions at the American royal in Kansas City. We have been invited to the Jack Daniels And the American Royal for the Last 5 years.
@GRichmond if we are understanding your question right, we do let our Pork Butt rest before injections. But we inject, season, and then let the pork butt sit over night until the following morning.
@JoeFern thank you for this question. We will pull the money muscle and pork but out before boxing, 16:51 in the video, and apply the sauce. We then put the money muscle back in the smoker to set the glaze, without cutting it. The pork butt we will begin to pull apart for turn-in. After a short time we will pull the money muscle back out and will do touchups on the money- muscle, pulled pork, and tubes with sauce (glaze) before boxing and turn-in (21:04).
Hey great video! Thanks for sharing it. I do have a couple of questions for you: 1. Why do you take the time to apply coats of rubs to the bottom of the fat cap that is not used? Unless I missed something I didn’t really see you pull any meat from the bottom of the butt. 2. You guys mention pulling the money muscle somewhere between 185-190 at one point and then another time 185-195. At what temp did you actually pull the muscles in this video? And do you focus more on the feel of the muscle vs the temp? 3. Last question, how much sooner did the money muscles finish compared to the rest of the butt? Meaning, how long did you hold the muscles compared to the holding time of the butts? Thanks in advance for your time and I really appreciate you posting this video.
Thanks @Masque1313 for the great question. We apologize for how long it took to get back to you. 1.) We apply coats to the bottom of the fat cap because we want all parts of the pork but well seasoned. Each pork butt is unique. You never know what parts may or may not come out the way you want it. So you want to make sure and give yourself as much as possible to choose from both tenderness and flavor. 2.) We mostly pull the money muscle by fell but please know that you have to pull the MM between 180-190. If you pull the cut much above 190 it will most likely be overcooked. 3.) The money muscle was pulled around 2 hours before the main pork butt. Please come back anytime and ask lots of questions! We love to help as much as we can!
@Alex Linko thank you for this question. We just use a simple syringe you can find at any supply store. Nothing fancy. We do recommend 2 inches in length for smaller cuts, and a 4 inch needle for larger cuts like a pork but. As far as the gauge of the needle, we prefer 14 gauge or larger (12 gauge, 10 gauge, etc). Thanks for watching the video!
Thanks for the inquiry @lowdownone. Sorry for the delay on the response. You do not have to include a third sample during competition. It is the competitors choice to present whatever you choose as long as its six samples. It could be the money muscle, tubes, burnt ends, pulled pork, etc. As long as their are six samples, you are good!
@Matthew Fisher thank you for this great question. We first look for the rich mahogany color as the tell of the meat. We are looking for an internal temperature of 150-160, however, keep in mind that the internal temp can vary if you are not getting that beautiful mahogany color that judges are looking for.
@@MontanaOutlawBBQ You guys need to come to Mt.Carmel, Illinois for the "Smokin for Garrett cook" it's kcbs and you'll get your chance to knock me off my throne 👍🏻
Don't get me wrong please! I am a BBQ aficionado - culinary trained - all that blah-blah-blah. My MOST favourite meal is a southern-style smoked, slow roasted pork shoulder. I blend my own rub, etc., SO - I'm always keen to these types of videos. What's my "deal?" How, after the injection and profuse dry rub does the meat end up actually tasting like pork?! isn't this an honest question?
@Jon Usry we appreciate you watching the video and leaving a comment. Competition Pork is very different in nature of how we would cook for family, friends, and guests. However, we can promise, from more than enough experience, that you still get the flavor of pork using this prep style. Congrats on making your own rubs for your pork shoulders too! Always a pleasure to meet other food lovers out there!
@ Steve Assmann we leave the fat cap on because as you may have noticed in the video, we do not put in butter on the main pork shoulder when we wrap the cut up to go back on the smoker. We leave that fat cap to allow the natural fats to help keep in the moisture in the meat and maintain that porky flavor.
@@natesmultishop1814 the best advice I can give you when you just start out is keep a diary of every step of the process for each meat. With that information develop a time line. After you have it just the way you want it follow that time line and your end result will the same every time
Not to sound like a turd because I really appreciate what you guys are doing here but I thought in KCBS you couldn’t separate the money muscle from the rest of the butt during the cook. On your guys competition brisket video you say that you can separate the point from the flat but not on the pork butt. It was asked & answered in the comments on the brisket video. Just want to make sure I’m understanding it correctly. Thanks again
@ChrisMoore in the past you weren't able to separate. That rule has changed. Pork is considered cooked at 140 Degrees Fahrenheit. At that point you can separated the money muscle and cook the two parts separately. Let us know if you have other questions! Happy to help.
We don't open the money muscle up when it comes off. We want to hold as much heat as possible. But we do let the pork but vent for a couple of minutes.
@ Steve Assmann we leave the fat cap on because as you may have noticed in the video, we do not put in butter on the main pork shoulder when we wrap the cut up to go back on the smoker. We leave that fat cap to allow the natural fats to help keep in the moisture in the meat and maintain that porky flavor.
Would just like to say a HUGE THANKS from this KCBS Judge to you Guys that Compete; It's a tough gig, for sure!
@MarcusHender thank you for visiting the channel and leaving us a comment. We want to thank you for being a KCBS judge. We share the utmost appreciation and fondness for all of our KCBS family! Please come back and see us again!
You guys are artists! Y'all are the Picasso of pork butt! Thanks for another great video. And for everyone like me trying to learn how competition bbq works and what is expected, you will not find a better channel than this!
TXTPitmaster! Great to hear from you again! We have never been called the Picasso of pork butt! We love that! Thank you! We are so glad to hear you find the videos helpful! Please let us know how you are doing on the comp circuit!
Your competition videos are absolutely awesome!!! Thanks for putting these together. The quality of information and videography is the best out there on CZcams!! I’m still pretty much a rookie on the KCBS circuit (competed two years now), and have had really good luck so far, but this will take our competition BBQ to the next level. We’ve walked in every comp we’ve entered so far, and have had two over-all runner ups, but your videos are gonna help us win one this year. Thanks so much for all the great tips and tricks!!! I’d love to see how you guys build a box… if you don’t mind giving that away too. Thanks!!! And seriously… good job with your channel!!
@Jason S thank you so much for tuning in! Congratulations on your success in the KCBS circuit so far! We love to hear feedback like this and so glad that it could be of help. We will be releasing Competition Chicken soon as well so make sure and check in! Thanks you again for watching and so glad you are enjoying the content!
That was really interesting, fellas. Thank you.
Great job Montana Outlaw BBQ!
Thank you @Rochelle Compart! We appreciate you watching.
Nice I need to try this
Hell Yeah!! Its tasty!
Awesome trim and identifications of the separate parts of the shoulder. Love the vids.
Thanks! Glad you like it. We have some more competition videos coming down the pike - let us know what you think on those as well.
As I found out at KCBS CBJ school recently, smoke ring cannot be considered when judging for appearance. But I suspect it leaves an impact on a judge, nonetheless. I like the tip about lubricating the cutting board with a bit of sauce.
@Ben Pierce we are glad you found the video useful in your journey in the BBQ competition world. The smoke ring does leave an impact visually, but also helps overall in the flavor of the meat as well. It's a great indicator of the flavor depth you have achieved.
Looks awesome.
Thanks @12gaugegunnut! We will have many new recipes coming up! Thank you for watching.
Love to see more competition style recipes.... fire up that Outlaw ;)
@Fullbore BBQ thank your for the feedback. Stay tuned because there are many more on the way!!!
Awesome !!!
@Steak Nerd thank you for watching the episode!
I really enjoyed the video. It was very informational to me and I appreciate the tips I learned.
@Mike Brudzinski so great to hear the video was helpful. We love to hear that! Thank you!
Great job of filming. I really appreciate your step by step instructions. I am practicing for my first comp at the Montana Fair.
@ColinKobel we are glad that it was helpful! It's our pleasure to make these videos and we have many more coming this year. We wish you the absolute best out there on the circuit and the Montana Fair this year! Please let us know if there are other videos you may like to see in the future!
Outstanding video quality and content! Will definitely help with my competition trim.
Thank you @James Sharrett for the compliment! We do our best to bring you the content will help you out there on the circuit or at home. We appreciate you leaving us this feedback and stay tuned for much more coming your way! Thanks James!
Great video! Good information and straight to the point. Studying up for my first KCBS competition in October 👍🏻
Thank you @BB Barbecue and Pits. We are glad you enjoyed the video and hope it was helpful. We wish you the absolute best in your first KCBS competition this year!!! Please let us know how it goes!
Great looking meat. Thanks for sharing this. Keep on grilling.
You bet! Thanks for watching @The Drunken BBQ. Every other week we will have a new recipe out. Hope you enjoy!
Great video guys. Y’all got my subscribe!
Thank you @Richard Kuriger. Make sure and let us know what other videos you may like to see in the future!
Rick was just dying to crack a joke about big butts! Great video guys.
Thank you @Jason Schmidt! You know Rick all to well. lol. Great to hear from you!
Great video for trimming & turn in box. I’m a new competitor, first cook off is in May. Thank you very much.
@TimM we are so glad that you are enjoying the videos. We love to hear from other competitors out there! We wish you the best of luck coming up in May!
Now I want to come back to competing. Unfortunately won't be back this season.
Sorry to hear that @Paul Footit. Hope to see you back out there again soon :)
Just got our first win using this technique for the pork portion of the contest. Except I bought the wrong stubb's marinade so I made one up haha
Who knew a butt can be so simply complicated. Great video. Enjoying from Coeur d'Alene Idaho.
Thank you for watching @Carla Gribi! We love to hear you enjoyed the video. Give our best to Coeur d'Alene and hope to see you again!
I have to thank you!!! I watched your video on pork shoulder. My son and I our first time smoking butt. It came out perfect!!!😂
Thank you for watching and trying out our method! Happy to hear it turned out so well!
Good techniques! Just subbed and look forward to more videos 👍🏻
Thank you @Baker's BBQ. Glad you enjoyed the video and honored to have you subscribe. We have many more great videos coming your way!
Bless you for sharing!
KCBS MCBJ
Thank you for your kind comments. Anytime you have any comments, we want to hear them!
This was excellent learning class
Now here is my question when you practice do you use completion Boston butt or not.
Yes, we use Boston butt from Compart Family Farms for competition.
Good looking money muscle!! Only one time have I gotten mine to slice like that, it usually just shreds.
@Jonathan Paulk thank you for taking the time to leave us a comment. We know how frustrating the money muscle can be, but if you follow these steps, we are confident you will find that consistency you are looking for. Please let us know if there are other videos you might like to see on the channel. We always like to hear from our fellow BBQ competitors our there.
Awesome video. I really enjoyed the breakdown and trim of the butt and the explanation why. We've placed high in all 7 of our comps we've entered but i really think this will elevate our butt box with the trim job and the reduction of cook time (we love our sleep). I'm thinking the next money muscle trial i do is cooking until 190 and resting until the sauce up to help it hold more shape for slicing and presentation.
@JonathanSands we love to hear from other competition BBQ'ers and glad that this video helped! We cherish our sleep too and hope this helps to get you a little more out there at your next competition. Congratulations on your success so far. If there is ever a video you would like to see please let us know. Good luck out there on the circuit!
@@MontanaOutlawBBQ any plans for a competition pork loin video to finish out the series?
Thanks for all your videos. Can you explain why it's important to wrap tightly? Some techniques use a covered foil pan which isn't tight. I'm just interested in the theory behind it. Cheers
We wrap the pork tight because we don’t want to steam it. Excess steam will dry the meat out. We want the liquid in the wrap to be held tightly around the meat more like braising.
good vid!!! i subbed
@Harry Barker thank you for becoming a subscriber! We appreciate it and hope you let us know what else you might like to see!
Great video brothers. I just subbed to your channel
Thank you @TheMeatStall! We appreciate the sub and the feedback! Please let us know if there are other dishes you would like to see!
Thank you for the video! Just won first place out of 23 teams at the Grillin & Chillin bbq cook off competition.
Hell yeah thank you for watching!! Congrats on your First Place.
Awesome " presentationing"...
Thanks @Alan Reeder. We appreciate you stopping by and leaving us a comment!
nice vid! How have you guys faired in comps?
We’ve won competitions across the Country. In 2016 we were reserve World champions at the American royal in Kansas City. We have been invited to the Jack Daniels And the American Royal for the Last 5 years.
@@MontanaOutlawBBQ awesome!! thNKS FOR THE REPLY
Awesome video.. you guys smoke it fat side down?
Yes we do!! Thanks for watching
Is the 24hr wait period before injection just for allowing flavors to blend?
@GRichmond if we are understanding your question right, we do let our Pork Butt rest before injections. But we inject, season, and then let the pork butt sit over night until the following morning.
So after letting it rest you cut then sauce and put back on to set the sauce ?
@JoeFern thank you for this question. We will pull the money muscle and pork but out before boxing, 16:51 in the video, and apply the sauce. We then put the money muscle back in the smoker to set the glaze, without cutting it. The pork butt we will begin to pull apart for turn-in. After a short time we will pull the money muscle back out and will do touchups on the money- muscle, pulled pork, and tubes with sauce (glaze) before boxing and turn-in (21:04).
Hey great video! Thanks for sharing it. I do have a couple of questions for you:
1. Why do you take the time to apply coats of rubs to the bottom of the fat cap that is not used? Unless I missed something I didn’t really see you pull any meat from the bottom of the butt.
2. You guys mention pulling the money muscle somewhere between 185-190 at one point and then another time 185-195. At what temp did you actually pull the muscles in this video? And do you focus more on the feel of the muscle vs the temp?
3. Last question, how much sooner did the money muscles finish compared to the rest of the butt? Meaning, how long did you hold the muscles compared to the holding time of the butts?
Thanks in advance for your time and I really appreciate you posting this video.
Thanks @Masque1313 for the great question. We apologize for how long it took to get back to you.
1.) We apply coats to the bottom of the fat cap because we want all parts of the pork but well seasoned. Each pork butt is unique. You never know what parts may or may not come out the way you want it. So you want to make sure and give yourself as much as possible to choose from both tenderness and flavor.
2.) We mostly pull the money muscle by fell but please know that you have to pull the MM between 180-190. If you pull the cut much above 190 it will most likely be overcooked.
3.) The money muscle was pulled around 2 hours before the main pork butt.
Please come back anytime and ask lots of questions! We love to help as much as we can!
@@MontanaOutlawBBQ thanks for the follow up!
What kind of needle are you using to inject?
@Alex Linko thank you for this question. We just use a simple syringe you can find at any supply store. Nothing fancy. We do recommend 2 inches in length for smaller cuts, and a 4 inch needle for larger cuts like a pork but. As far as the gauge of the needle, we prefer 14 gauge or larger (12 gauge, 10 gauge, etc). Thanks for watching the video!
Nice breakdown of pork butt. My only question is don’t you need to include a third sample as well.
Thanks for the inquiry @lowdownone. Sorry for the delay on the response. You do not have to include a third sample during competition. It is the competitors choice to present whatever you choose as long as its six samples. It could be the money muscle, tubes, burnt ends, pulled pork, etc. As long as their are six samples, you are good!
How long to rest when they are done cooking
@Steve Assmann we like to let it rest for 45 minutes. Of course in competition that time may vary, but the ideal time is 45 minutes.
But what's your internal temp when you pull to wrap? 150?
@Matthew Fisher thank you for this great question. We first look for the rich mahogany color as the tell of the meat. We are looking for an internal temperature of 150-160, however, keep in mind that the internal temp can vary if you are not getting that beautiful mahogany color that judges are looking for.
@@MontanaOutlawBBQ You guys need to come to Mt.Carmel, Illinois for the "Smokin for Garrett cook" it's kcbs and you'll get your chance to knock me off my throne 👍🏻
This is difficult to watch....because I want to devour all of this like a lion. Everybody should have a friend that knows how to BBQ like this.
Thanks for watching!! We agree everyone should know how to BBQ like this!! Tell your friends.....
Where in Montana y'all located? I opened a new bbq spot in Red lodge. Real Texas BBQ called Red Lodge BBQ
@MarkSardelich congrats on opening a new location! Especially when it is BBQ!!!!! We are located in Park City, Montana.
Don't get me wrong please! I am a BBQ aficionado - culinary trained - all that blah-blah-blah. My MOST favourite meal is a southern-style smoked, slow roasted pork shoulder. I blend my own rub, etc., SO - I'm always keen to these types of videos. What's my "deal?" How, after the injection and profuse dry rub does the meat end up actually tasting like pork?! isn't this an honest question?
@Jon Usry we appreciate you watching the video and leaving a comment. Competition Pork is very different in nature of how we would cook for family, friends, and guests. However, we can promise, from more than enough experience, that you still get the flavor of pork using this prep style. Congrats on making your own rubs for your pork shoulders too! Always a pleasure to meet other food lovers out there!
The seasonings don’t go through the fat cap, and you don’t serve it, if you remove the fat cap you will season the meat under it and developed a bark
@ Steve Assmann we leave the fat cap on because as you may have noticed in the video, we do not put in butter on the main pork shoulder when we wrap the cut up to go back on the smoker. We leave that fat cap to allow the natural fats to help keep in the moisture in the meat and maintain that porky flavor.
How long do you guys recommend resting your pork once it goes in the Cambro? Thanks. Looks great!
We like to have it rest at least one hour depending how long we have before turnin
@@rickhamilton9970 wow thanks for the quick response! I’m headed to my first ever comp this weekend and am most concerned about my timing. Cheers 🍻
@@natesmultishop1814 the best advice I can give you when you just start out is keep a diary of every step of the process for each meat. With that information develop a time line. After you have it just the way you want it follow that time line and your end result will the same every time
@@rickhamilton9970 appreciate the advice! I have a notebook full of my process on all of my practice runs so far. I’ll stick to it. Thanks again!
Do y'all not rest the meat?
We do rest the meat @ScottPaone. It is rested for at least one hour.
Not to sound like a turd because I really appreciate what you guys are doing here but I thought in KCBS you couldn’t separate the money muscle from the rest of the butt during the cook. On your guys competition brisket video you say that you can separate the point from the flat but not on the pork butt. It was asked & answered in the comments on the brisket video. Just want to make sure I’m understanding it correctly. Thanks again
@ChrisMoore in the past you weren't able to separate. That rule has changed. Pork is considered cooked at 140 Degrees Fahrenheit. At that point you can separated the money muscle and cook the two parts separately. Let us know if you have other questions! Happy to help.
When you pull.your money musle off and your butt to you open and cool down some before putting them.into the cambro for the rest
We don't open the money muscle up when it comes off. We want to hold as much heat as possible. But we do let the pork but vent for a couple of minutes.
Why don’t you remove the fat cap
@ Steve Assmann we leave the fat cap on because as you may have noticed in the video, we do not put in butter on the main pork shoulder when we wrap the cut up to go back on the smoker. We leave that fat cap to allow the natural fats to help keep in the moisture in the meat and maintain that porky flavor.