Oh God I hate to ask this....

Yakfishingfool · 10-08-2009, 08:40 PM

Can I cook a butt, foil and rest, then put the butt back in WHOLE to to toughen the outside??? Not asking if you do this but would this be legal if kept whole???

Westexbbq · 10-08-2009, 08:47 PM

Sounds good to me, but what do I know?
What goes on in the pit, stays in the pit.
Ex parte.

musicmanryann · 10-08-2009, 08:51 PM

Not only do I think it is legal, but I think there at least a few teams that do this.

crd26a · 10-08-2009, 09:03 PM

I thought with all the BS parting pork discussion that once the butt comes off the fire it can't go back on. But then again, I'm not going back to reread all that crap

watertowerbbq · 10-08-2009, 09:09 PM

as long as the piece going back on the smoker is at least 5 lbs, you should be ok.

Gowan · 10-08-2009, 09:09 PM

Dunno why folks are so confused; the rule is so simple. Put your butt on the cooker and take it off again 100 times if you like, as long as it is WHOLE.

The ruling is you can't divide your pork and return it to the cooker.

SirPorkaLot · 10-08-2009, 09:13 PM

I still don't get it.

We are talking pork, not brisket. Why foil and rest at all? You're ruining the texture of the meat by foiling - at least IMHO

My take on it (pork picnics, but same idea) http://www.bbq-brethren.com/forum/sh...ad.php?t=69667

Skip · 10-08-2009, 09:53 PM

Quote:

Originally Posted by CivilWarBBQ

Dunno why folks are so confused; the rule is so simple.

No one said anyone was confused. Its a simple matter of improper grammar. The rule as written is flawed. The only way its simple is if you ignore that fact. Also a lot of what you see is tongue and cheek. Everyone here knows that no one is changing anyone's mind on this and it's best left to January when the rules meeting comes up.

Quote:

Originally Posted by CivilWarBBQ

The ruling is you can't divide your pork and return it to the cooker.

...from the Quick Notes
"The Board confirmed the previous statement concerning the cooking of pork. Once pork has been cooked, and the cook “prepares the pork” (sliced, pulled, parted etc.) the Pork product is “parted pork” and cannot be placed back in the smoker to re-heat or cook. The Board stated this would be a violation of the rules."

Hey it says to re-heat or cook.....So if my cooker is over 140 and my meat is still over 140 I can put it in the cooker to maintain temperature as long as its not at cooking temperature. Oh wow that's great.

Scott that is now and always has been an acceptable practice. I've heard of a bunch who use it to "re-bark" as someone put it.

Psyco Realm · 10-08-2009, 09:53 PM

I am assuming whole is spelled whole and not hole... so sorry

Yakfishingfool · 10-08-2009, 10:19 PM

OK, thread closed ;) Yeah was thinking of "rebarking", Cooked up four butts at home today that turned out fantastic. But would seriously like to see them barked a bit more. Foil vs no foil, man it's all good. go with what works for you. Now water pans....there's an argument we should have ;)

Lippy · 10-08-2009, 10:51 PM

It is OK as long as it is WHOLE. The reason that some people foil is if they use a lot of sugar in their rub helps to keep the sugar from burning.

PatioDaddio · 10-08-2009, 10:59 PM

Yep, absolutely! That's what I do with mine. I treat it like a brisket to firm up the bark and set the glaze. The judges will thank you for it.

John

Ford · 10-09-2009, 06:05 AM

[QUOTE=Skip;1049865]
Hey it says to re-heat or cook.....So if my cooker is over 140 and my meat is still over 140 I can put it in the cooker to maintain temperature as long as its not at cooking temperature. Oh wow that's great.

QUOTE]
I believe the reps will DQ you for putting any parted meat back into the pit. And the teams that used to do this no longer do it and won't until a rules meeting in January and maybe not even then.

And playing devils advocate how do you know the meat is hotter than the pit temp? Do you temp every piece that goes back into the pit? If not then you can't prove it was hotter than the pit so you are reheating. Again a DQ.

Skip · 10-09-2009, 08:20 AM

Quote:

Originally Posted by Ford

And playing devils advocate how do you know the meat is hotter than the pit temp? Do you temp every piece that goes back into the pit? If not then you can't prove it was hotter than the pit so you are reheating. Again a DQ.

I counter with....Do you know the meat isn't hotter then the pit temp? Will you temp every piece to be sure it is or isn't?

Jorge · 10-09-2009, 08:43 AM

Anybody have some salt and pepper they can spare? I want to eat my gun now.

10-08-2009, 08:40 PM	#1
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	Oh God I hate to ask this.... Can I cook a butt, foil and rest, then put the butt back in WHOLE to to toughen the outside??? Not asking if you do this but would this be legal if kept whole??? __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

10-08-2009, 08:47 PM	#2
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Sounds good to me, but what do I know? What goes on in the pit, stays in the pit. Ex parte. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

10-08-2009, 08:51 PM	#3
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa	Not only do I think it is legal, but I think there at least a few teams that do this. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]

10-08-2009, 09:03 PM	#4
crd26a Full Fledged Farker Join Date: 04-16-09 Location: Maple Valley, WA	I thought with all the BS parting pork discussion that once the butt comes off the fire it can't go back on. But then again, I'm not going back to reread all that crap __________________ Border War Smokers - "BBQ worth killin' your neighbor for"

10-08-2009, 09:09 PM	#5
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	as long as the piece going back on the smoker is at least 5 lbs, you should be ok. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

10-08-2009, 09:09 PM	#6
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	Dunno why folks are so confused; the rule is so simple. Put your butt on the cooker and take it off again 100 times if you like, as long as it is WHOLE. The ruling is you can't divide your pork and return it to the cooker.

10-08-2009, 09:13 PM	#7
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	I still don't get it. We are talking pork, not brisket. Why foil and rest at all? You're ruining the texture of the meat by foiling - at least IMHO My take on it (pork picnics, but same idea) http://www.bbq-brethren.com/forum/sh...ad.php?t=69667 __________________ John

10-08-2009, 09:53 PM	#9
Psyco Realm On the road to being a farker Join Date: 07-11-09 Location: temple city, CA	I am assuming whole is spelled whole and not hole... so sorry

10-08-2009, 10:19 PM	#10
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	OK, thread closed ;) Yeah was thinking of "rebarking", Cooked up four butts at home today that turned out fantastic. But would seriously like to see them barked a bit more. Foil vs no foil, man it's all good. go with what works for you. Now water pans....there's an argument we should have ;) __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

10-08-2009, 10:51 PM	#11
Lippy On the road to being a farker Join Date: 08-17-08 Location: LaGrange, KY	It is OK as long as it is WHOLE. The reason that some people foil is if they use a lot of sugar in their rub helps to keep the sugar from burning. __________________ Perry Brothers and Sons BBQ/Moonswiners

10-08-2009, 10:59 PM	#12
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Yep, absolutely! That's what I do with mine. I treat it like a brisket to firm up the bark and set the glaze. The judges will thank you for it. John

10-09-2009, 06:05 AM	#13
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	[QUOTE=Skip;1049865] Hey it says to re-heat or cook.....So if my cooker is over 140 and my meat is still over 140 I can put it in the cooker to maintain temperature as long as its not at cooking temperature. Oh wow that's great. QUOTE] I believe the reps will DQ you for putting any parted meat back into the pit. And the teams that used to do this no longer do it and won't until a rules meeting in January and maybe not even then. And playing devils advocate how do you know the meat is hotter than the pit temp? Do you temp every piece that goes back into the pit? If not then you can't prove it was hotter than the pit so you are reheating. Again a DQ. __________________ Ford Retired competition cook. BBQ mentor.

10-09-2009, 08:43 AM	#15
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Anybody have some salt and pepper they can spare? I want to eat my gun now. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

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