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Brewmaster
10-31-2008, 11:40 AM
I have seen teams at contests prepare (shred, pull, slice, or chop) their pork in a aluminum pan getting it ready for turn-in. Then I guess they realize they have done this too early and the meat is getting cold so they put the pan back on the cooker. Or a team might slice their pork, add a glaze or sauce, and put it back on the cooker to simmer.
Now my interpretation of the rules is, once you start to "prepare" your pork it needs to go in the box and ready for turn in and can't go back on the cooker because this would be parting.

http://i74.photobucket.com/albums/i266/ngrodeon/part.jpg

What are your thoughts?

Cheers,
Nate

Jacked UP BBQ
10-31-2008, 11:44 AM
I always thought the same as you and after seeing many teams put it back on the cooker one parted I started doing it myself. I gues you would consider this cooking, naybe just reheating?????? Wouldn't make sense you can do this with every other meat and not pork.

Brew-B-Q
10-31-2008, 12:27 PM
Wouldn't make sense you can do this with every other meat and not pork.

I believe the spirit of the non-part rule is to prevent someone from taking a raw pork butt and separating it into smaller loin-size pieces. I also believe this topic is controversial and will soon be beaten to death again.

Smokin' Joe
10-31-2008, 01:32 PM
I also believe this topic is controversial and will soon be beaten to death again.

:eek: :icon_shy :lol:

lazybonesmoke1
10-31-2008, 01:35 PM
I think it means you can't cut it (raw) into parts before cooking.

Sledneck
10-31-2008, 01:38 PM
I think it means you can't cut it (raw) into parts before cooking.
Or use a nice pork tenderloin for slices

The Pickled Pig
10-31-2008, 02:15 PM
Check out http://www.bbq-brethren.com/forum/showthread.php?t=45459 for a debate and discussion on this rule.