[JD McGee]

Originally Posted by Sticks&PelletsBBQ

According to the KCBS Rules there is nothing stating that I cannot do all of my trimming at home before a competition but I am told that when the meat inspector comes by they will be very skeptical that all I did was trim the meat if the seal is broken.

I can still do the trimming and cryovac seal it back up for freshness but didnt want to have a disqualification when the meat is inspected.


Any suggestions or details on how you handle this since it would save alot of time on Friday before a competition.

We always pre-prep our chicken and brisket... Never had a problem or inspection from the local HD unless we were vending to the public.