Not marked, but I would not use this presentation as some might consider this marked.
Probably not purposely marked but in a small competition it would make me as a competitor wary.
Ok my view is it doesn't fall under the word marked necessarily. However you can't tell me that if a judge knows this team that they wouldn't know this presentation. On a second note, how do you get bark to fully encircle the money muscle unless it was cooked separate from the pork butt? Is that not a violation in and amongst itself? I know for a fact this is done as I have seen it several times. Just my observations.
Stephen, IIRC, the rules state that the pork butt must be cooked as one piece. What I have seen done, and I understand it to be perfectly legal, is the team will cut all but a small part of the money muscle leaving it still attached, thus exposing nearly all the money muscle. Teams will often cook 2 or more butts with one or 2 having the MM exposed and the others keeping them inside. They can then use the internal MMs as the pulled pork part and get double the good meat in the box.
I think that the "marked vs creativity" line is a very thin one that is up to each individual Rep decide. Most Reps might cut you some slack --- but why risk a DQ over it?
Oops, I forgot to say that the money muscle looks to me like the butt was buterflied, leaving the money muscle attatched by a very thin amount of membrane. But it is still attatched.
It isn't marked. It is distinctive and it isn't attractive.
If I knew the team, I'd know the box. I'd also tell them to do some research and put out a better looking box.
Not marked. However, appearances are that it's dry, the geometry takes away from anything appetizing, the bark looks overly dark. My appearance score of 5 would keep them from much. I'll bet it was dry, so tenderness would suffer as well.
Meaning, DQ probably irrelevant, their scores are going to be very low and take them out of any contention whatsoever.
I'll have what they're smoking, just not their bbq. What could they be thinking? Clunk. Thud.
Gets a 5 at best.
Marked or not, it's not attractive.
Looks like molded tuna on the left, the money muscle looks very strange - some slices have a lot more pink and/or have the pink in different spots then others, not sure why it includes 4 long shreds and the right row looks like burnt ends - tasty burnt ends, but burnt ends.
while it may eat good the presentation isn't very appealing--maybe a 6(six) from me
Interesting...but if the meat on the right was cooked as burnt ends, then it would have to be cut from the rest of the meat and set back on the heat...isn't that interesting. parting the butt then putting some back on the cooker...
"On a second note, how do you get bark to fully encircle the money muscle unless it was cooked separate from the pork butt? Is that not a violation in and amongst itself?"
"Interesting...but if the meat on the right was cooked as burnt ends, then it would have to be cut from the rest of the meat and set back on the heat...isn't that interesting. parting the butt then putting some back on the cooker"
Have you guys ever cooked a butt?
I is very easy to trim a money muscle to be slightly attached to the butt and get bark almost all the way around. Also, The "burn ends" you are dishing, are just the bark on the outside of the butt.
If their team name starts with an "M" then I'd consider it a marked box. If not, then no, not marked.
It's not appealing looking.
Not marked, but not appetizing. Pink looks like it was spray painted on. Doesnt make me want to jump on it and eat it.
i do not get that wow factor out of this at all, i consider it marked, looks dry, doesn't say eat me
Yes Greg I have cooked many pork butts. I understand the difference in butterflying the butt and leaving it attached by a small amount. However the very front piece of this "money muscle" looks like it has bark all the way around it. I know several teams that have cooked there "money muscle" seperate. I know it does happen.
sorry that last comment was for Craig not Greg.
Actually, this did taste good, so all of you who say it doesnt look good or didnt taste good can go somewhere
Waterloo, IA - KCBS Certified BBQ Judge since 2008 and is founder of Phat Kat BBQ competition team. Judged 13+ competitions.
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