So in a few weeks is the first competition of the year for me, the Marchi Gras BBQ Cookoff. This is not a KCBS sanctioned event, but will be employing KCBS rules. I want to be more prepared this year, and need some advice or tips, especially on putting together a pork box. This may sound dumb, but what part of the butt exactly is the "money muscle"? It all tastes like money to me! How should I pull it? Some chunks or more shredded? Would the judges want any slices?