I usually agree with Ford but in this case I believe that anytime you do more than 6 portions you are asking for trouble. Chicken and ribs are easy, 6 pieces of chicken, usually thighs and 6 ribs. Pork and brisket are a bit of a problem because you need to provide 6 portions of each way you present the product. If you do slices and burnt ends you will need to do 6 slices and 6 burnt ends. The judges are required to judge each sample so if you do slices and burnt ends a judge needs to taste one slice and one burnt end, etc. You can always do more but remember, if the one extra piece you put in the box is of lower quality that may just be the one a judge picks to judge. An extra rib or thigh is asking for trouble and there are no extra points for more than 6 pieces. Since pork is usually presented pulled an/or chopped the number of excess pieces is usually not a problem since they are mixed up and not individual pieces except for the money muscle slices.
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PorkQPine
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