Getting a little practice today for my first GBA comp in Sept. I picked up a couple of butts yesterday at Sam's. I wasn't real happy with the money muscle on these but they were the best one in the case.
Thanks for the advice. I will definitely work on getting the glaze more even on the loin. I didn't realize you could not separate the money muscle once it was done. I have only done a few FBA events and you can separate it once the muscle is fully cooked but I know you can't cook it separately from the rest of the butt.
Yes there are differences in rules between the various sanctioning bodies. The GBA rules can be found at: http://www.bbqga.org/gba-rules/
From the rules:
10. MEAT CATEGORIES: The following categories are sanctioned by the GBA.
a. Pork Ribs: Loin back, baby back or spare ribs only. No country style ribs.
b. Pork Loin: May be bone in or bone out, Must weigh 5 pounds or more.
c. Pork: Whole shoulder, Boston butt, Picnic or Whole ham. Must be cooked as a single piece of meat.
13. DISQUALIFICATION: An entry may be disqualified by the GBA Lead Representative only and may occur at any time during the judging process. An entry may be disqualified for any of the following reasons:
...
G. Not cooking pork as a single piece of meat.