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Unread 07-11-2013, 04:14 PM   #40
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Quote:
Originally Posted by ique View Post
A money muscle would not pass inspection based on this rule. The rule says "whole" pork butt. No one could consider a money muscle being a whole pork butt. That said, agree that keeping the 5lb rule would make it clearer.

I do like the general direction where cook it whole but its OK to place cooked portions back on the pit.
Here's the rule:

PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.

Now, the rule states it must be cooked "whole" but "after trimming." Now , with no weight limit, it could be argued that trimming the butt down to just the MM would be allowed. There is nothing stating how big the butt needs to be, or that the butt needs to be a whole butt. Heck, if I trim anything edible from a butt, or a brisket, or my spare ribs, am I not cooking a less-than-whole piece of meat? A competitor wanting to not play within the spirit of the rule but instead wanting to play semantics could just say he took the butt and trimmed off the part he didn't want to use, everything except the MM portion, and then cooked the remainder as a whole to 145, and then split the MM in half to get more bark.

So, now what is the definition of trimming? lol
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