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-   -   Pork question (http://www.bbq-brethren.com/forum/showthread.php?t=153436)

sitnfat 02-09-2013 08:36 AM

Pork question
 
It hit me this morning for some reason. I haven't looked at the rules in detail but I have always heard that pork can't be returned to the smoker after its been separated. What if I open the door reach in cut off part of the butt and leave the rest it was technically never removed separated and returned?

WineMaster 02-09-2013 08:38 AM

Are you being serious here?

New Pal Frank 02-09-2013 09:03 AM

Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked whole (bone in or bone out) and shall not be
separated during the cooking process. At no time shall the
meat once separated be returned to a cooker

Purdy well sums it up for me


Ron_L 02-09-2013 09:14 AM

Quote:

Originally Posted by New Pal Frank (Post 2360476)
Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked whole (bone in or bone out) and shall not be
separated during the cooking process. At no time shall the
meat once separated be returned to a cooker

Purdy well sums it up for me

My old eyes had a hard time with the small font so I made it bigger.

As Frank said, seems pretty clear.

$billBBQ 02-09-2013 09:16 AM

do people sees it enforced at comps?? What i'm confused about is why you can separate the point from the flat on a brisket but can't do the same thing on Pork?

Funtimebbq 02-09-2013 09:55 AM

The answer is simple. Because that is the way the rules are written. Many of us don't like the way the rules are written or the meats treated differently but if you follow the written rule, you will not be confused.

Benny

"Bone to Bark" BBQ 02-09-2013 10:39 AM

Quote:

Originally Posted by $billBBQ (Post 2360489)
do people sees it enforced at comps?? What i'm confused about is why you can separate the point from the flat on a brisket but can't do the same thing on Pork?

I haven't personally seen this enforced at the several comps we've done so far..... I believe the reason for the pork rule involves the "money muscle" issue. You do not want to overcook the money muscle because it will not slice into medallions properly! The skill of cooking the whole shoulder or butt intact without making mush out of the money muscle comes into play! Brisket is quite different, and with out separating and returning it to the cooker, there'd be no burnt ends. :cry:

Alexa RnQ 02-09-2013 11:01 AM

It just wouldn't be Winter 2013 without an encore pork rule "discussion".

http://www.divaherself.com/popcorn.gif

BigBellyBBQ 02-09-2013 01:07 PM

people were using pork tendrloin as a sub.....


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