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Unread 07-11-2013, 02:44 PM   #33
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Ok reading this over I realize something quite interesting. This rule seems to be very similar to the BBQ-Brethren rule set which has served its event flawlessly in the past few years. Many cooks like the extra clarity and the fact that the rule is still a guideline rather than a directive. Many of the original KCBS rules as well as the BBQ-Brethren rules were/are written as general guideline which assumes there is integrity among teams/cooks to participate in a fair manner. The previous inceptions of the pork rule seemed to call into question all the team integrity rather then offer them a proper course of action.
I think they took a good direction here, albeit without the 5 lb rule which probably should have remained.
Let me see if I can find the brethren rule set and post a link. I think they are nearly the same.


Quote:
Originally Posted by BBQ Brethren Rulebook
Pork
Pork is defined as a Whole Shoulder, Butt, or Boston Butt, or Picnic.

Starting weight must be 5.25 lb. minimum. Tenderloins, Loins and pre-trimmed "money muscles" are not permitted. Pork must be cooked whole to 145 degrees Fahrenheit, after which it may be manipulated and finished at the cook’s discretion. For health safety, a temperature of 145 must be maintained until delivery to the judges.

Pork may be submitted as a combination of styles or single style; such as Pulled, Sliced, Chopped or Diced. Bark, the outer layer of the pork, is also acceptable as part of your entry.


http://www.bbq-brethren.com/rules.pdf <~~~if anyone wants to see more.

As you can see there is a bit more wording but the intent is the same.
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