Originally Posted by Smokedelic
Really Jeff? Maybe you could just get it right and be done with it?
I'm not on the rules committee, but I'll give it a shot...
What's wrong with requiring you start out with a 5 lb. minimum piece of pork shoulder, butt, or picnic, and cook it whole, and then allow it to be returned to the cooker after it's parted?
Seriously....how hard is that?
Maybe third time is a charm?
Why do we need a weight limit on pork? Give me one good reason. If you can, maybe we better add weight to all four categories. If so, lets make brisket at about 14 pounds (no separating point and flat!); maybe chicken whole at 3 pounds (no pieces); Ribs? No St Louis spares - full slabs and at least five pounds only!