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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 09-23-2013, 01:07 PM   #1
Wager
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Default Pork question, illegal or not???

Hey guys, I was at a comp this past weekend and saw a guy pull his pork butt and then stick it in a metal basket and put it back on the smoker for a few minutes with some heavy smoke for additional smoke flavor. I assume this is legal but with the talk about seperating meat and cooking it I wasn't sure. This team actually finished either 1st or 2nd. so definitely something I would like to try if it is ok.
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Unread 09-23-2013, 01:11 PM   #2
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Did he pull it apart or just pull it out of the smoker? We use the same word for both so I want to be sure.

If he pulled it apart and then put it back in I believe that is illegal right now.

Here is the 2013 rule...

Quote:
PORK: Pork is defined as Boston Butt, Picnic and/or Whole
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
I added the bold. It doesn't say that it can't be cook further, it say it can't be returned to the smoker under any circumstances.
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Unread 09-23-2013, 01:14 PM   #3
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KCBS, illegal, if the meat was pulled apart.
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Unread 09-23-2013, 01:16 PM   #4
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Quote:
Originally Posted by boogiesnap View Post
KCBS, illegal, if the meat was pulled apart.
Uh yeah... I assumed KCBS. Shame on me.
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Unread 09-23-2013, 01:32 PM   #5
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What contest?

Last edited by BMerrill; 09-23-2013 at 02:14 PM..
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Unread 09-23-2013, 01:48 PM   #6
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Here we go again.
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Unread 09-23-2013, 01:58 PM   #7
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Unread 09-23-2013, 02:24 PM   #8
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Quote:
Originally Posted by ShencoSmoke View Post
Here we go again.
At least it is not gossip...he saw it happen.
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Unread 09-23-2013, 02:33 PM   #9
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Why would he need to put it into a metal basket to put it back into the smoke unless he pulled it apart first?
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Unread 09-23-2013, 02:55 PM   #10
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He never specified if it was KCBS either. It could have been SCBA (Where you can pull and reheat). There was an SCBA event this weekend up near Charlotte.
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Unread 09-23-2013, 02:55 PM   #11
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well, I'm not going to say which contest and I'm not going to point fingers because I really don't want to cause any issues. I thought it seemed like a really good idea when they did it and I was really considering doing it myself when I saw it since my pork scores are pretty terrible. If it is illegal then I definitely won't do it. Thanks for the info guys.

Sorry some clarifications after re-reading the above posts:
yes, they pulled and chopped the pork and then put it back on the smoker
yes, this was a KCBS contest.

Last edited by Wager; 09-23-2013 at 03:15 PM.. Reason: updated to answer above questions
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Unread 09-23-2013, 03:37 PM   #12
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Could those butts may have been for the Peoples Choice entry which usually is not part of the KCBS sanction?
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Unread 09-23-2013, 03:44 PM   #13
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Quote:
Originally Posted by Wager View Post
well, I'm not going to say which contest and I'm not going to point fingers because I really don't want to cause any issues. I thought it seemed like a really good idea when they did it and I was really considering doing it myself when I saw it since my pork scores are pretty terrible. If it is illegal then I definitely won't do it. Thanks for the info guys.

Sorry some clarifications after re-reading the above posts:
yes, they pulled and chopped the pork and then put it back on the smoker
yes, this was a KCBS contest.
Ah come on now. People are gonna keep prying when you provide additional ambiguous information like this.
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Unread 09-23-2013, 03:51 PM   #14
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figure out the contest and it's one of two teams, per the OP.
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Unread 09-23-2013, 04:08 PM   #15
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I have seen teams - after wrapping - put their butts back on the smoker to firm up the bark some but never to add more smoke to the meat. I wonder what it could actually do since after 145 degrees (roughly) it is not taking on any more smoke.

You think they might have been warming it up some?
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