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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-22-2009, 06:57 PM   #1
Peteg
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Default Seperating Brisket

Hey guys, I've read threads that say that you are not allowed to split a turn-in meat during cooking and then continue on with both portions of meat. Is it ok to split the brisket before hand and cook the flat and point sepearately? I know that many teams do that, but I just wanted to make sure that it's legal. Also, would I have any trouble getting throught the meat inspection with the point and flat seperated? Thanks for any help. Pete G.
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Unread 06-22-2009, 07:02 PM   #2
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im pretty sure you can do as you please with brisket. Pork butts may not be seperated or halved. Brisket can be point, flat, whatever ud like.
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Unread 06-22-2009, 07:29 PM   #3
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Pork would be the only one you can not split or seperate and continue on cooking in KCBS
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Unread 06-22-2009, 08:43 PM   #4
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Cool. Thanks for the help guys. Nice to here from you Andy.
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Unread 06-23-2009, 08:06 AM   #5
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Quote:
Originally Posted by Trainwreck View Post
Pork would be the only one you can not split or seperate and continue on cooking in KCBS

Can you clarify a little for me on this point. I have seen people pull sections of their butt, sauce them and return them to the cooker. Also there is a picnic and a butt. Thats already seperated. Then there is the boneless butt which can be considered seperated.

I must be missing something. Thanks for any clarification on what is meant by splitting or sperating the pork.
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Unread 06-23-2009, 08:16 AM   #6
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splitting would be making it less then 5 pounds for instance, removing the money muscle and returning the rest of the butt to the cooker for pulled. I spoke with many reps and they told me you can sauce your meat before boxing and return to the cooker to reheat. That is not cooking, that is heating up.
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Unread 06-23-2009, 08:23 AM   #7
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So it is considered illegal to remove the money muscle and return the rest of the butt to the cooker? I have known teams to remove the money muscle, the dipstick and some other fat laden portions, sauce them and return them to the cooker while returning the other parts of the butt for a longer cook for chopped and pulled. I was thinking of trying this but won't if its actually against the rules.
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Unread 06-23-2009, 08:24 AM   #8
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Quote:
Originally Posted by Skip View Post
So it is considered illegal to remove the money muscle and return the rest of the butt to the cooker? I have known teams to remove the money muscle, the dipstick and some other fat laden portions, sauce them and return them to the cooker while returning the other parts of the butt for a longer cook for chopped and pulled. I was thinking of trying this but won't if its actually against the rules.
What you are explaining is completely illegal according to my interp of the rule. You cannot return the butt for longer cooking after taking done parts off.
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Unread 06-23-2009, 09:15 AM   #9
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Quote:
Originally Posted by Skip View Post
So it is considered illegal to remove the money muscle and return the rest of the butt to the cooker? I have known teams to remove the money muscle, the dipstick and some other fat laden portions, sauce them and return them to the cooker while returning the other parts of the butt for a longer cook for chopped and pulled. I was thinking of trying this but won't if its actually against the rules.
Quote:
Originally Posted by OC PIG ASSASSINS View Post
What you are explaining is completely illegal according to my interp of the rule. You cannot return the butt for longer cooking after taking done parts off.
I agree... What OC was talking about was re-heating not initial cooking.
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Unread 06-23-2009, 10:00 AM   #10
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Can you cook 2 butts pull one for slicing and leave the other for pulling?
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Unread 06-23-2009, 10:07 AM   #11
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Quote:
Originally Posted by VGuilford View Post
Can you cook 2 butts pull one for slicing and leave the other for pulling?
Yes you can. Back to the brisket. I do not seperate at all ever. Not even for slicing, you risk the loss of too many juices.
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Unread 06-23-2009, 10:17 AM   #12
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
splitting would be making it less then 5 pounds for instance, removing the money muscle and returning the rest of the butt to the cooker for pulled. I spoke with many reps and they told me you can sauce your meat before boxing and return to the cooker to reheat. That is not cooking, that is heating up.
I have heard exactly the opposite that once it is parted / pulled / sliced, it can not go back on the cooker for any reason even to reheat. Can we get a definitive answer from KCBS on this?
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Unread 06-23-2009, 11:13 AM   #13
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
Yes you can. Back to the brisket. I do not seperate at all ever. Not even for slicing, you risk the loss of too many juices.
Funny, I do the opposit... I ALWAYS split mine before I start the cook and have not had a dry brisket in the last 15 years...
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Unread 06-23-2009, 11:44 AM   #14
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Regarding the pork reheating, here's a lengthy thread addressing the topic: http://www.bbq-brethren.com/forum/sh...ad.php?t=45459
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Unread 06-23-2009, 12:14 PM   #15
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Quote:
Originally Posted by The Pickled Pig View Post
Regarding the pork reheating, here's a lengthy thread addressing the topic: http://www.bbq-brethren.com/forum/sh...ad.php?t=45459
It really doesn't address the reheating at all, mostly the parting and 5lb issues.

Question: Is it legal to pull / slice / chunck your pork (When done), then reheat in your cooker for nice hot turn in?
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