Pork question

sitnfat · 02-09-2013, 08:36 AM

It hit me this morning for some reason. I haven't looked at the rules in detail but I have always heard that pork can't be returned to the smoker after its been separated. What if I open the door reach in cut off part of the butt and leave the rest it was technically never removed separated and returned?

WineMaster · 02-09-2013, 08:38 AM

Are you being serious here?

New Pal Frank · 02-09-2013, 09:03 AM

Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked whole (bone in or bone out) and shall not be
separated during the cooking process. At no time shall the

meat once separated be returned to a cooker

Purdy well sums it up for me

Ron_L · 02-09-2013, 09:14 AM

Quote:

Originally Posted by New Pal Frank

Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked whole (bone in or bone out) and shall not be
separated during the cooking process. At no time shall the
meat once separated be returned to a cooker

Purdy well sums it up for me

My old eyes had a hard time with the small font so I made it bigger.

As Frank said, seems pretty clear.

$billBBQ · 02-09-2013, 09:16 AM

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?

Funtimebbq · 02-09-2013, 09:55 AM

The answer is simple. Because that is the way the rules are written. Many of us don't like the way the rules are written or the meats treated differently but if you follow the written rule, you will not be confused.

Benny

"Bone to Bark" BBQ · 02-09-2013, 10:39 AM

Quote:

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.

Alexa RnQ · 02-09-2013, 11:01 AM

It just wouldn't be Winter 2013 without an encore pork rule "discussion".

BigBellyBBQ · 02-09-2013, 01:07 PM

people were using pork tendrloin as a sub.....

02-09-2013, 08:36 AM	#1
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	Pork question It hit me this morning for some reason. I haven't looked at the rules in detail but I have always heard that pork can't be returned to the smoker after its been separated. What if I open the door reach in cut off part of the butt and leave the rest it was technically never removed separated and returned? __________________ Rub Won Out BBQ Team,Brisket 180 club

02-09-2013, 08:38 AM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Are you being serious here? __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

02-09-2013, 09:03 AM	#3
New Pal Frank is one Smokin' Farker Join Date: 08-04-10 Location: New Palestine IN	Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked whole (bone in or bone out) and shall not be separated during the cooking process. At no time shall the meat once separated be returned to a cooker Purdy well sums it up for me __________________ Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold KCBS MCBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B]

02-09-2013, 09:16 AM	#5
$billBBQ On the road to being a farker Join Date: 08-01-12 Location: Shrewsbury, MA	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? __________________ [URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber

02-09-2013, 11:01 AM	#8
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	It just wouldn't be Winter 2013 without an encore pork rule "discussion". __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

02-09-2013, 09:55 AM	#6
Funtimebbq Full Fledged Farker Join Date: 11-19-09 Location: Whittier, CA	The answer is simple. Because that is the way the rules are written. Many of us don't like the way the rules are written or the meats treated differently but if you follow the written rule, you will not be confused. Benny

02-09-2013, 01:07 PM	#9
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	people were using pork tendrloin as a sub..... __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]