Originally Posted by Teamfour
Other than this being against the current rule, what is the advantage in doing this? As a judge I focus more on the pulled or chunked meat. If I wanted a slice of pork, I would go judge a pork loin comp. I see the inclusion of MM more as a statement that the cook knows the parts of the butt. Personally I don't find the taste to be that great.
Its about the perception that the pork category could become a grilling contest. As it is now there are very successful cooks who put ONLY MM in the box and WIN with it.
Personally I don't care if they grill MM or not, but many do.