Smoking pork butts for a competitive BBQ is an art that transcends the meat itself; it encompasses the entire experience. This includes the visual appeal, enticing aroma, delightful texture, and, above all, the rich taste that leaves a lasting impression. Ultimately, your goal isn’t merely to present tender, juicy, delicious pork to the judges. You want something special that makes a blind taste tester exclaim, “Wow! This is the best thing I’ve ever tasted!”

So, what’s the secret to achieving that standout flavour? It comes down to patience, diligence, and mastering the art of infusing your competition BBQ with an unforgettable flavour explosion.

Thanks to our friend, Diva Q—a seasoned veteran of BBQ competitions, both as a participant and a judge—this isn’t some abstract idea shrouded in vague terms. With her expertise, you’ll discover the most effective techniques to create that burst of BBQ brilliance that will have judges ignoring rival entries all around you.

While it may require some effort (and possibly a bit of mess), the top BBQ accolades are always challenging. So, crack open a beer, don your apron, and let Diva Q guide you in smoking pork butts like a true professional!

Here’s What You Need to Know Before You Begin

Here’s what you need to know before you fire up that smoker:

• Understand the competition rules.
• Always have a backup plan.
• Bring your trusty meat thermometers!
• Judges only get 1–2 bites, so make them count!

Unlike the extensive preparation required earlier, this stage of the BBQ competition hinges on executing key steps flawlessly. The quality of the meat and the available ingredients will be crucial. Fortunately, the smoker will handle most of the heavy lifting. However, this doesn’t mean you can afford to be careless; the moments you do intervene to give that pork butt the attention it deserves may have an even more significant impact than before.

Getting Those Pork Butts on the Smoker

It’s game day, so it’s time to focus and get your head in the game! Every step to managing those internal temperature hurdles is crucial, just as important as the smoking process. After all, you’re preparing competition-level pork! This isn’t just about flipping it a few times until it’s done; your meat is on a strict timeline, and every minute matters. Remember, each pork butt will cook at its own pace, mainly depending on its size. Additionally, don’t just aim for doneness; strive for that rich, mahogany bark that signifies perfection.

What’s the Best Smoker to Go With?

In the competitive grilling world, it’s a well-known fact that professional grillers rely on top-notch equipment. When we asked Diva Q about her secret to winning championships, she stated, “Every world championship I’ve achieved has been with a Traeger grill. It’s crucial to recognise that this consistency and my skill set have significantly impacted my success.” Traeger has become a household name in pellet smoking for good reason—Joe Traeger pioneered the concept of pellet smoking itself. So, when you think of “pellet smoker,” the Traeger name likely springs to mind.

Why the Brand Doesn’t Always Matter

Do you need a Traeger smoker to win? Certainly not. However, we believe it’s an excellent choice for BBQ competitions. Traeger has maintained its position at the forefront of the industry for decades thanks to its legendary consistency and power. While we offer other outstanding alternatives for securing that coveted ribbon, as Diva Q emphasizes, your skill set also plays a crucial role. Whichever smoker you choose to gain a competitive edge, remember to bring your A-game!

Setting Up Your Pork for Smoking

Now, let’s get back to the cooking! While the smoker is cooling down, arrange your pork butt cuts in the cooking chamber to ensure they fit snugly. Place the cuts facing each other and centre them on the bottom rack to protect the prized money muscle. Once you’ve positioned all the meat, set your smoker to 180°F. Remember to spritz your pork with apple juice every 45 minutes to an hour for optimal flavour and moisture.

Target Temperature

When preparing competition pork butt, one of the crucial factors is monitoring the temperature of the money muscles. Aim for an internal temperature of around 155°F. At this range, you’ll achieve a deep, rich mahogany colour as the bark develops. It is crucial to avoid surpassing this temperature, as even minor errors can make the difference between presenting an exemplary dish and serving meat that feels more like a practice for your next attempt.

Steps for Making the Perfect Pork Slather

While an impeccable appearance is only sometimes required for home-cooked pork, achieving a flawlessly smooth texture is essential for competition. To accomplish this, gather your ingredients for the pork slather and whisk them together in a bowl. The consistency of the slather is crucial for both the presentation of your pork and the judges’ scores. Most competition slathers combine whole and ground spices, juices, and sugar. Just a heads up: we’re not straying from tradition here, as breaking from tradition rarely leads to a big win.

Getting Your Pork Slather Ready

Begin with brown sugar—it’s essential to break up any clumps. Next, add a drizzle of honey for that delightful stickiness. Then, incorporate some MSG. Yes, you heard that right—MSG! You need top-quality ingredients for a flavour that stands out from the competition, and few can deliver a taste sensation like the reliable MSG.

That’s the Secret Sauce”

Next, incorporate your chosen rub by whisking it in. This step is crucial for making an impression on the judges, as they won’t be tasting an entire sandwich of competition pork—just a bite or two. This means that each bite must deliver a significant impact. Whichever pork rub you select, ensure it provides a robust flavour without being overwhelming. Diva Q recommends the consistently bold Traeger pork and poultry rub.

Bringing the Heat

Nothing elevates the competition like a touch of heat for novice and seasoned grillers. A hot sauce splash perfectly balances the sweetness—just remember: less is more. Before adding any liquid, choosing your primary fat source is essential. While some prefer margarine, others opt for butter. Diva Q advocates for ghee (pronounced like “geese”), highlighting its rich, nutty flavour and the absence of milk solids as critical benefits.

Whisking Your Slather

Once your bowl is filled, it’s time to start whisking. Blend the mixture until it’s smooth and consistent before introducing the next key ingredient: apple juice, adding it in small, manageable amounts. This mixture will coat the pork. Aim for a sticky texture that resembles a sauce rather than a soup; your competition pork should be enveloped in a rich, delicious glaze, not marinating in a pool of gravy. The amount of apple juice you’ll need largely depends on your fat content, which can also affect the whisking time. You’ll have a bowl brimming with vibrant flavour when you achieve the perfect consistency.

Smoking BBQ Pork Made Easy

While the actual smoking process for preparing pork butt in a BBQ competition is mainly hands-off, several critical factors can determine your success before you even start. Unfortunately, you can’t just set your smoker to “low,“ toss in the meat and return four hours later to claim your trophy. Generally, the beef will smoke and cook itself, but there are essential considerations to remember. A few strategic steps can help ensure your turn-in box is of the highest quality before that final temperature check.

Getting the Money Muscles Ready

One of the most significant features in a competition turn-in box is the money muscle (and trust me, it’s here to stay). When your pork butts reach 155°F, take them off the grill and place them on a large sheet of aluminium foil on the countertop, ready for some messy cutting and coating. Use a sharp knife with care, cutting without splitting the money muscle. You’ll be wrapping it with that delicious slather, so aim for a clean and even cut.

Slathering the Money Muscles

Diva Q prefers to position the money muscle upright in the package, allowing her to coat it with her flavorful slather thoroughly. Cut it evenly along the bottom and then pull it back at the fat line, preparing for the delicious seasoning. Why go through this effort? Because it creates a flavour explosion! Once the money muscles are free and ready for seasoning, generously coat them in that scrumptious, enticing slather, ensuring you cover every exposed inch. While it may be a messy task, the results are undeniably rewarding.

Wrapping the Money Muscles

Once the money muscles are generously coated, spritz them lightly with apple juice for added moisture. Next, create an improvised BBQ grill in your oven using the foil placed beneath the meat. Carefully lift the sides of the foil and fold them over to form a makeshift tent, ensuring not to disturb the coating. The goal is to create a tent-like structure rather than a whole blanket. It is essential to preserve the outer layer of the money muscle by ensuring that the foil does not come into contact with the meat while it is cooking.

Final Steps

Once the money muscles are securely in the smoker, it’s time to prepare the rest of the pork butts. Place them in disposable aluminium pans and coat them with that delicious, flavorful slather. Wrap them tightly with aluminium foil and add them to the grill alongside the money muscles. Set the temperature to 275°F and take a step back. Your target internal temperature should be between 202°F and 208°F. Pour yourself a drink and take a moment to relax; when you return, you’ll be ready to slice and prepare your BBQ pork for the competition judges!