Jacked UP BBQ
Babbling Farker
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be parted.
Not trying to pick a fight, but finding it hard to see what is hard to interpret here, or unclear.
You need to have some portion of the whole shoulder. The whole thing, butt, or picnic, that weighs over 5 pounds. It has to be cooked as a single piece (not parted). That means whether you start with a picnic, butt or shoulder, you must cook that piece whole from start to finish.
I have heard of folks sort of butterflying the money muscle to allow it to form a bark all around, and as long as it remains a single piece of meat, that seems to keep to the rule. But if you separate it into more than one piece, it's parted. What's unclear about that?
Also, what is all this talk about warming up? Correct me if I'm wrong, but I was under the impression that having your meat cooked on time was part of the challenge. Pork pieces will keep at temp for hours coolered anyway, so what reason is there to reheat? My butts are usually done between 9 and 11 AM and stay piping hot in a cooler or cambro (we use Carlisles) for hours after turn-in.
Seems like this rule is crystal clear. What part of it is hard to understand? If I'm "setting my sauce, it's likely on ribs not butt, as I don't sauce butt, or if I do it's after it's pulled. If it's on the ribs, I'm not removing them from the cooker, just removing the lid.
IMHO - If you aren't following the rules, you're breaking them
Back to Brisket.
We separate our before slicing the point, but after it's cooked. Seems a lot easier to do it then than when it's still raw. No parting rule on briskie!
Thank you for your interpretation and understanding of this vague rule. You have added many variations of the rule to make it seem to make sense to you. This rule is based on complete interpretation and that is my point. Beside's not parting to cook, the rules sayes nothing else.