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View Full Version : Potential Changes to KCBS Pork Parting Rule

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BBQchef33
05-17-2012, 12:43 AM
How long is a piece of string?


Why? so you can separate the MM, then tie it back on the butt. :twitch:

Is that legal? :heh:
Dale P
05-17-2012, 03:55 AM
Tell me again why you can't set the sauce with the whole butt intact.

hahahaha funny guy.
drbbq
05-17-2012, 06:47 AM
hahahaha funny guy.

Actually I'm serious. I'm missing something.
drbbq
05-17-2012, 06:50 AM
Why? so you can separate the MM, then tie it back on the butt. :twitch:

Is that legal? :heh:

A lot of guys around KC and IA used to cook BRT (Boned, rolled, and tied) butts that were in a mesh net and probably had been in pieces at some point. They may still cook them.
I don't remember it ever coming up as illegal but probably is.
roksmith
05-17-2012, 07:31 AM
If it were pieces rolled back together, it would not be a 5 lb piece of meat. If it's simply boned and rolled it is. (legal that is)
Jacked UP BBQ
05-17-2012, 01:28 PM
For my original cooking method before the new stupid rule, putting back on the cooker was a great advantage to me. I adjusted to the new rule and now do it without glazing the pieces with heat. It is probably the dumbest rule ever but I follow it and get a lot of calls in pork still.
Smokin' Gnome BBQ
05-17-2012, 01:39 PM
this may sound crazy but...I am competing this weekend and I AM gonna part my pork and put it back on the cooker. I doubt anyone will ever notice the act and if they do they probably wont say a word.
Podge
05-17-2012, 02:03 PM
ya know what warms the pork back up and sets the sauce? Super hot sauce.
Jacked UP BBQ
05-17-2012, 02:17 PM
ya know what warms the pork back up and sets the sauce? Super hot sauce.

I bet thats how you do it on chicken