Originally Posted by Ron_L
I have to agree. There is nothing in the rule that says how the meat is to be cooked.
Yet everybody will try to analyze it to death?
You have to start with 5 lbs of pork product for your inspection. What happens after that is up to the cook. The pork parting rule has been removed. Cook your pork and move on.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR