Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-09-2013, 09:17 AM | #1 |
Knows what a fatty is.
Join Date: 05-11-07
Location: Bath, PA
Name/Nickname : Chuck
|
Question(s) reagrding KCBS rules for removing meat from the smoker
I am returning to the BBQ contests this year after a 8 year layoff. My buddy that is helping this year got a KCBS Cook Timeline from a website to show me. On the time line it says to remove the brisket/ pork butt from the smoker, wrap and place in dry cooler. Then after about 1 1/2 hours, the time line says to unwrap and return to the smoker for glazing.
Is this process is illegal? I think this has been discussed in here before but I cannot find the thread.
__________________
Chuck Dorak Chuck's Wagon BBQ Easton, PA Meadow Creek CD-108 2 WSM Small Drum Smokers |
|
01-09-2013, 09:21 AM | #2 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
|
Yup it's fine... Fine for the pork so long as it's still in one piece and fine for the Brisket regardless.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
|
01-09-2013, 09:21 AM | #3 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
|
It's definitely legal for brisket.
For pork, it is also legal as long as the pork remains intact. You can't part out the pork and put it back in (for example, you can't remove the money muscle, sauce it and put it back on the cooker). Hope that helps. Look forward to seeing you out there Chuck! Erik
__________________
Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
|
01-09-2013, 09:59 AM | #4 |
Knows what a fatty is.
Join Date: 05-11-07
Location: Bath, PA
Name/Nickname : Chuck
|
I just want to clarify, for the pork butt, it can be removed, wrapped and placed back in the smoker as long as the money muscle is NOT removed. The money muscle can be removed once the butt is ready for turn in.
For the brisket, I can remove from the smoker, separate the point from the flat, wrap the flat and return it later to the smoker. As for the point I can make burnt ends immediately. I am correct in both cases?
__________________
Chuck Dorak Chuck's Wagon BBQ Easton, PA Meadow Creek CD-108 2 WSM Small Drum Smokers |
|
01-09-2013, 10:10 AM | #5 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
|
What's Up-Chuck?
Sorry couldn't resist. Here is my suggestion. Go to the KCBS website and read the rules. If you have been away for 8 years, some rules may have changed that you need to be aware of. While the Brethren are very helpful, why depend on someone's interpretation of the rules. Go directly to the source. I would link it for you but often have trouble with two cans and a string. http://www.kcbs.us/pdf/2012_Rules.pdf See if that works. Good luck Robert |
|
01-09-2013, 11:57 AM | #6 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
|
I think Robert has the best idea. Read the rules of your sanctioning body and know them. Printing them off and carring them to comps is not a bad idea. If in doubt, you can call the KCBS office if you're a member and/or ask the reps at a comp, because at the end of the day, their decision is final. I think the two peices of Brethren recommendation are also correct, but but better to be safe than sorry. You're question above is mostly correct, but it applies to more than just the Money Muscle. That was one common example. Another is putting pulled pork back in the cooker. Once the butt comes apart, no part may be placed back in. That would probably even apply if your butt fell apart on its own while resting. We can give you our understanding and enterpretations of the rules, but unless a rep tells you, you're taking a risk.
dmp |
|
Thanks from:---> |
01-09-2013, 01:15 PM | #7 | |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
|
Quote:
I agree with the other two posters, read the rules yourself, and at your first contest after the cooks' meeting stay and listen to the CD. Erik
__________________
Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
|
|
01-09-2013, 04:52 PM | #8 |
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
|
Just make sure all the meat stays above the proper temp. for holding food also. It should not be an issue for 1.5 hours and those big cuts of meat.
|
|
Thread Tools | |
|
|