Pork Butt Ruling

[early mornin' smokin']

ugghhhhhh....this pork thing can go back and forth all year long, if the rule isnt changed(which it should be) than we all must deal with it. And if comps turn into our neighbors keeping a keen eye on us to make sure we are all obeying by the rules, so be it, We'll just keep a closer eye on everyone else, shigging or not.

 

[drbbq]

LOL, I can assure you I am cooking BBQ. I just want to put a pan of processed Pork back in my pit until I am ready to put it in a turn in box.

If I can do that with Brisket, should be able to with Pork. This rule doesnt need to be clarified, it needs to be changed.

Maybe we should add a rule that says brisket must be cooked in it's entirety as well.

I understand the pan of pulled pork and have done it myself without thinking, but this money muscle nonsense is ridiculous.

 

[BBQchef33]

<Time out>

<Time In>

:mrgreen:

 

[Diva]

The money muscle thing is SO played out. I just want to keep the completely cooked yet, processed ready for the box, pork hot and set some sauce....that's all.

 

[Stoke&Smoke]

I get the "parting rule" But can someone show me where exactly in the rules it says pork cannot be returned to the pit?

The only thing I'm seeing is

10) The Four KCBS Meat Categories:
CHICKEN: Chicken includes Cornish Game Hen and
Kosher Chicken.
PORK RIBS: Ribs shall include the bone​

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. Country style
ribs are prohibited.
PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be
parted.
BEEF BRISKET: May be whole brisket, flat, or point.​

Corned beef is not allowed.

And this

g) After cooking, all meat​

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:​

i) ​

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Must be held at 140° F or above OR
ii) Cooked meat shall be cooled as follows:
(1) Within 2 hours from 140° F to 70° F and
(2) Within 4 hours from 70° F to 41° F or less
(3) Meat that is cooked, properly cooled,
and later reheated for hot holding and serving
shall be reheated so that all parts of the food
reach a temperature of at least 165° F for a​

minimum of 15 seconds.

I have thought about putting a butt that had been resting in a cooler back on, out of the foil to crisp up the bark a bit. Never have, mostly due to time constraints. But where in the KCBS rules does it say I can't do that, as long as it's the WHOLE butt?

 

[ique]

The money muscle thing is SO played out. I just want to keep the completely cooked yet, processed ready for the box, pork hot and set some sauce....that's all.

Exactly

 

[bigabyte]

Just curious, are there any problems voiced with keeping meat warm in other ways, say a cambro for instance? Just curious is all, I usually make a point to stay out of these conversations, but this one piqued my interest.

 

[KC_Bobby]

OK, not trying to stir the pot - but I really have a serious question on why some people are really determined to get this rule change. At first I thought it was because some thought they were at a disadvantage, but that can't be the case because we're all playing by the same rules (or if we aren't it's because someone is cheating)

So do people want the rule changed to:
a) so they can put the money muscle back in to set the sauce?
b) put the rest of the butt back in to cook it to pull temp?
c) combo of both
d) other

Personally, I don't care either way. Pork has been a strong category for us as the rules currently are - I can't see us making a process change even if we are able to return the pork to the cooker. Sure it would be nice to be able to finish the remaining part of the butt to get it to 200 but whatever, that's pretty low on the totem poll on my list of concerns. As for as setting the sauce, I guess if the rule is changed we'll have to revisit that to see what's scoring high if a rule change is made.

 

[Alexa RnQ]

Now, I have to ask about sauce "setting". I've never seen pork that looked "set", as in tacked-up by heat. To me, it looks as if lightly sauced pork is glistening and fresh.

So that process would seem to result in either tacky pork, or stewed pork -- which is it?

 

[bigabyte]

I should have added to my earlier question...is keeping food warm in the warming cabinet on a Lang more similar to using a cambro, or returning food to the pit? Are there any problems with that?

 

[ique]

OK, not trying to stir the pot - but I really have a serious question on why some people are really determined to get this rule change. .

Honestly for me the rule is just inconsistent. I can live with it either way. The rules committee should strive towards consistent rules that have a reason behind them. When Linda chimed in here I was hoping she could provide some insight.

Either remove this phrase "and shall not be parted." from the Pork rule or ADD it to the Brisket rule.

If there is some reason this should only apply to Pork I'd like to know the answer to that.

 

[Smokin' Gnome BBQ]

I should have added to my earlier question...is keeping food warm in the warming cabinet on a Lang more similar to using a cambro, or returning food to the pit? Are there any problems with that?

using the warming cabinet is not allowed, it still has a heat source ( big discussion at the Harrisburg PA comp) a cambro does not have a heat source.

 

[ique]

using the warming cabinet is not allowed, it still has a heat source ( big discussion at the Harrisburg PA comp) a cambro does not have a heat source.

Using the warming cabinet on a Lang IS allowed for Chicken, Ribs and Brisket. But would not be allowed for processed Pork.

 

[Scottie]

Honestly for me the rule is just inconsistent. I can live with it either way. The rules committee should strive towards consistent rules that have a reason behind them. When Linda chimed in here I was hoping she could provide some insight.

Either remove this phrase "and shall not be parted." from the Pork rule or ADD it to the Brisket rule.

If there is some reason this should only apply to Pork I'd like to know the answer to that.

But the rule isn't inconsistent Chris. You can't part pork. End of story. They (the BOD at the time) felt you could part brisket, and that is why there is no rule for it. Remember, this rule was put into place not to screw people out of being able to reheat their pulled pork. It was to discontinue the use of cutting the nose of a butt off and finish cooking the rest of it for pulled pork. I for one would rather this BOD grow some and say you can't part any brisket or pork butt. That would take care of the whole mess that cooks are making this rule turn out to be.

But to me, I do not see an issue. You can't co it, complaining about it does no good either. so if I was you, I would start a drive to stop the parting of brisket. You might have a better chance at getting that one passed than the pork issue.

 

[The Virginian]

Keeping it warm

Would it be OK under current rules to keep a Dutch oven warming in the smoker, then take it out about 20 minutes before turn-in and put a bowl of sauced pork in their to heat up a bit (putting the lid on to retain heat and NOT returning it to the smoker)? The residual heat from the dutch oven should be enough to warm the pulled pork, but is itself not a smoker and has no external heat source. I am splitting hairs, but its an interesting exercise.

Brett

 

[Smokin' Gnome BBQ]

Using the warming cabinet on a Lang IS allowed for Chicken, Ribs and Brisket. But would not be allowed for processed Pork.

you are absolutly correct, I didnt mention the other 3 catagories because of the tread being about pork.

 

[Podge]

Heck, I just posted this question to see if in fact anything had been done about the pork ruling like the BoD said they would look at it again. I didn't mean for all of us to kick a dead horse again.

I'll just go on and continue to cook my Boston butts whole, my thighs whole, st. louis cut spare ribs whole and my briskets whole. :grin:

 

[KC_Bobby]

Using the warming cabinet on a Lang IS allowed for Chicken, Ribs and Brisket. But would not be allowed for processed Pork.

Sure you could use the Lang to hold if you have not parted the pork ... right?

 

[KC_Bobby]

But the rule isn't inconsistent Chris. You can't part pork. End of story. They (the BOD at the time) felt you could part brisket, and that is why there is no rule for it. Remember, this rule was put into place not to screw people out of being able to reheat their pulled pork. It was to discontinue the use of cutting the nose of a butt off and finish cooking the rest of it for pulled pork. I for one would rather this BOD grow some and say you can't part any brisket or pork butt. That would take care of the whole mess that cooks are making this rule turn out to be.

But to me, I do not see an issue. You can't co it, complaining about it does no good either. so if I was you, I would start a drive to stop the parting of brisket. You might have a better chance at getting that one passed than the pork issue.

Would that mean flats would be illegal? What does this do to burnt ends?

 

[Juggy D Beerman]

Prior to 1993, the KCBS allowed ANY part of the pig to be submitted. You were allowed to turn in cuts of loin, tenderloin, ham and shoulder. Country style ribs from both the shoulder and loin were allowed as well as pork steaks from the shoulder or ham steaks. One of the reasons for the rule change to limit pork entries to the shoulder area was because it was sensed that judges were not judging the same cut of meat each time they judged pork. With each team submitting shoulder meat only, it put each team on the same page.

The reason for the stipulation of no parting evolved during the first year of the rule change. Some teams were cutting the pork butt into steaks and country style ribs after the 5+ pound shoulder had passed the meat inspection.

Lager,

Juggy