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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 02-09-2013, 08:36 AM   #1
sitnfat
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Default 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?
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Unread 02-09-2013, 08:38 AM   #2
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Are you being serious here?
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Unread 02-09-2013, 09:03 AM   #3
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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

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Unread 02-09-2013, 09:14 AM   #4
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Quote:
Originally Posted by New Pal Frank View Post
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.
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Unread 02-09-2013, 09:16 AM   #5
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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?
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Unread 02-09-2013, 09:55 AM   #6
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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.

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Unread 02-09-2013, 10:39 AM   #7
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Quote:
Originally Posted by $billBBQ View Post
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.
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Unread 02-09-2013, 11:01 AM   #8
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It just wouldn't be Winter 2013 without an encore pork rule "discussion".

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Unread 02-09-2013, 01:07 PM   #9
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people were using pork tendrloin as a sub.....
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