G$
is One Chatty Farker
- Joined
- Jan 1, 2005
- Location
- Southern...
I don't mind the parting rule, and wouldn't mind it going a bit further. Make the entire turn in box come from a single piece of meat/slab of ribs. Other than chicken of course.
In fact if you really wanted to turn this into a skills competition, allow only a single butt, a single brisket and a single slab of ribs to be cooked. Now.. you are testing the abilities of the pitmaster.
It takes much more skill to produce suitable turn in quality meat when you only have one shot at it.
Throw me in the penalty box because I am going to agree with you and take the thread farther off topic: I think whole cooked shoulders should have to be turned in. Yes, whole, picked/pulled at the table. FWIW, I think whole chickens should have to be turned in too. And full racks of ribs. Brisket is "slices from a flat". I understand I am crazy :loco: and these things will never ever ever happen and present their own problems. So ...
Back on topic, lets ask what the intent of the "pork cut definition", and the "no parting" rule are to begin with: To ensure teams are cooking "classic" pork shoulder, in the "traditional" style. What is so wrong with that? (and if you want to argue those terms are unclear, then you will find an argument in just about anytthing you want)
As an aside, when possible, I am all for REDUCING rules in order to add clarity, rather than adding to them. It is possible.