I don't really care about the rule change. Part of me says the rule change makes sense to make pork rules more like the other categories, but the other part of me says they put in the rule for a reason. I don't expect the rule change as written to change many outcomes. Those who currently score well in pork, will likely continue to do so.
I just don't understand those that insist:
1) The need to rewarm it to keep it safe. Like others have said, I can put ours in the cooler or cambro and take it out 5 hours later and it's steaming hot and requires cotton gloves to work.
2) Stating the need to part to complete their cooking method. Those who do either choose not to adhere to the current rules or are turning in what they consider subpar pork (yet people win/score well with what would be considered subpar pork all the time).
3) The need to part in order to set sauce? Why not put the entire pork butt back in the smoker if you to do so? I can think of a way to help the entire butt from drying out where that wouldn't be a concern.
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge
Last edited by KC_Bobby; 02-25-2013 at 10:35 PM..