I agree, to trim down to just a mm would be cheating. As I read the rule I interpret it that once your pork is finished cooking you can separate and put it back on to set glaze etc. I know this will be interpreted differently by those who want to separate mm at an earlier time and I can understand their point as the rule is not exactly clear. (What determines cooked?) at least maybe we will lower the demand for pork butt as several teams will not need more than a couple butts now for each comp.
Smoke in the Mountains BBQ Team; offset reverse flow