The Texas BBQ Forum

In September I’m heading to Atlanta to cook with some friends in a competition they have. We have never done competition and it’s mainly to see if we are interested in doing this more often as a group. I’m doing the porkbutts. I’ve watched the videos as to how to prep to get money muscle and use the bone end for chunks. I can’t find any photos of what size chunks are?? I get the slicing medallions from the money end and pulled pork from the center tubes, just chunks has me confused. Any pointers is greatly appreciated.


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From judging about 40 contests, I see chunks all shapes and sizes. This pork box is probably the most common sized chunks that I see.

Thanks for the visual now I understand what I need to do.


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If you're on Facebook, there is a turn-in box group you can join. You can get some good ideas on how to prepare your boxes there.

https://www.facebook.com/groups/4920759 ... =bookmarks

It's a closed group, so you will need a Facebook account to join, and then be approved by a group admin.