Competition Pork Butt | Montana Outlaw BBQ
Join our TELL-ALL Competition BBQ Class in Billings, MT on March 31-April 1 – register at
Welcome to our competition series video for all of the BBQ and competition enthusiasts out there! We took pork from our friends Compart Duroc and show you how to trim, inject, season, wrap, cook, and present to perfection using our Traeger Ironwood 885 Grill.
***Please remember competition cooking takes some planning. Here are the lengths of time to keep in mind for this recipe.
Injection Marinade- Must sit refrigerated after being mixed for 24 Hours.
After Injecting and Seasonings- The cut of meat must be refrigerated after injecting and seasoning for 6-8 Hours.
Initial Smoke Time- Approx. 4 Hours
Wrapped Cut Smoke Time- Approx. 1-1.5 Hours
Rest Time for the Money Muscle- 20-25 Minutes
Complete Recipe:
About Us:
We are the Hamilton family – Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Hero.
We want to share the love of cooking and get people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
GIVEAWAY NOW CLOSED.
Brands We Used:
Montana Outlaw BBQ Pork Rub:
Compart Duroc:
Kosmos Q Pork Injection:
Kosmos Q Chipotle Killer Bee Rub:
Kosmos Q Peach Jalapeno Rib Glaze:
Stubb’s Pork Marinade:
Blues Hog Champion’s Blend:
Traeger Grills:
Thermapen:
#montanaoutlawbbq #montanaoutlawbbqrubs #barbecue #compartduroc #kosmosq #blueshog #stubbsbbq #traeger #thermoworks
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Thank you for the video! Just won first place out of 23 teams at the Grillin & Chillin bbq cook off competition.
Awesome video.. you guys smoke it fat side down?
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!!!😂
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.
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
This was excellent learning class
Now here is my question when you practice do you use completion Boston butt or not.
Good looking money muscle!! Only one time have I gotten mine to slice like that, it usually just shreds.
Awesome " presentationing"…
Rick was just dying to crack a joke about big butts! Great video guys.
Outstanding video quality and content! Will definitely help with my competition trim.
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.
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!
Great video! Good information and straight to the point. Studying up for my first KCBS competition in October 👍🏻
What kind of needle are you using to inject?
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.
Who knew a butt can be so simply complicated. Great video. Enjoying from Coeur d'Alene Idaho.
But what's your internal temp when you pull to wrap? 150?
How long to rest when they are done cooking
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
Why don’t you remove the fat cap
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?
So after letting it rest you cut then sauce and put back on to set the sauce ?
Is the 24hr wait period before injection just for allowing flavors to blend?
good vid!!! i subbed
Great job of filming. I really appreciate your step by step instructions. I am practicing for my first comp at the Montana Fair.
Would just like to say a HUGE THANKS from this KCBS Judge to you Guys that Compete; It's a tough gig, for sure!
Great video for trimming & turn in box. I’m a new competitor, first cook off is in May. Thank you very much.
Where in Montana y'all located? I opened a new bbq spot in Red lodge. Real Texas BBQ called Red Lodge BBQ
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.
Your competition videos are absolutely awesome!!! Thanks for putting these together. The quality of information and videography is the best out there on YouTube!! 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!!
Do y'all not rest the meat?
Great video brothers. I just subbed to your channel
Good techniques! Just subbed and look forward to more videos 👍🏻
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
Nice breakdown of pork butt. My only question is don’t you need to include a third sample as well.
Great video guys. Y’all got my subscribe!
nice vid! How have you guys faired in comps?
How long do you guys recommend resting your pork once it goes in the Cambro? Thanks. Looks great!
Awesome trim and identifications of the separate parts of the shoulder. Love the vids.