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In Reply to: Competition Q Question: long posted by BigJohn72 on November 29, 2007 at 06:54:39:
First thing to do...quit comparing your que to restraunt que. The majority of bbq restraunts don't have a clue as what proper pork should be or how it shall be served. This is more prevalent West of the Mississippi River. Folks on the East side, its another story. Its the God given birthright of every natural born mother's son of the South to be blessed with the knowledge and the opinion of how pork SHALL be cooked and how it SHALL be served and what it SHALL be served with. By Gawd.
As far as commercial que goes, pork is difficult to keep fresh ( or moist ) for any length of time. As already posted, commercial pork is cooked to a higher temp than what we are accustomed to cooking to. Yes, you are on the right track wanting moister pork. Inject your butt prior to cooking. Closely monitor your internal temp. Do the hoodoo that you do so well to it, turn it in and read the results. If they're good, stick with what you got. If they're so-so, try it again. If the results suck, then change up and try something different. You can use the same marinade, rub, injection, fuel etc at a dozen different contests and get a dozen different results. Find something that works and stay consistent with it.
Darcy