["Bone to Bark" BBQ]

Originally Posted by $billBBQ

do people sees it enforced at comps?? What i'm confused about is why you can separate the point from the flat on a brisket but can't do the same thing on Pork?

I haven't personally seen this enforced at the several comps we've done so far..... I believe the reason for the pork rule involves the "money muscle" issue. You do not want to overcook the money muscle because it will not slice into medallions properly! The skill of cooking the whole shoulder or butt intact without making mush out of the money muscle comes into play! Brisket is quite different, and with out separating and returning it to the cooker, there'd be no burnt ends.