Originally Posted by Jeff_in_KC
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!
Many people feel that part of the fabric of the definition of Barbeque is large cuts, so those folks support using weight as a criteria in certain categories, like pork.
Some people would prefer whole (or half) chickens too for that matter.
Also, the "better add it to all four categories" argument seems specious to me. They are, by definition, different cuts, so they may, by definition, require different rules.