J
jmoney7269
Guest
In IBCA and Lone Star, it has to be sliced...else it is a marked box. You can't even turn in 8 or 9 slices if they ask for 7. You couldn't turn in burnt ends with the slices or it would be a "marked box". Under 50 teams...typically 7 slices. Over 50 teams they ask for 9 slices.
In those contests you can't even trim afterward to fit the box or it will be considered marked. Trim before cook is fine...but afterward will get you disqualified.
Thanks for the revamp of the rules, I had forgotten how specific the rules are since the last Time I got smoked at Columbus. Its the hardest sanctioning body of all IMO. I like it, separates the amateurs from the men in the cooking world. Ctba is fun and easy, which alot of places use the format around here. I have come a long way with my brisket since then, so we shall see. Meridian is this weekend