Originally Posted by sdbbq1234
The meat inspection also is to make sure all meats are at 40 degrees or less.
IMO, that is more important than checking for prior rubs, injections, etc...
I agree, but in all of the competitions we have done (14-16 per year for 4 years) I have only had one inspector do any sort of temperature check, and that was to check the surface temp of the meat with an infrared thermometer.
Technically they are also supposed to make sure that the pork butts are at least 5 lbs.
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