Originally Posted by jasonjax
So one stays kosher with KCBS rules by trimming it such that it is just barely still connected to the rest of the shoulder?
Is this what most of the "big-time" competitiors do?
I imagine you want to slice around 185~190 versus pulled at ~195-205?
I've not competed in anything professional yet so forgive my ignorance on the subject, but it is an interesting one as I am still chasing the perfect money muscle for backyard cooking.
Yes, yes, and yes.
A lot of teams who use this method that only cook one butt, split the difference and shoot for 190º-195º and just use what they can from the rest of the butt.