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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-08-2009, 09:40 PM   #1
Yakfishingfool
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Default 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???
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Unread 10-08-2009, 09:47 PM   #2
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Sounds good to me, but what do I know?
What goes on in the pit, stays in the pit.
Ex parte.
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Unread 10-08-2009, 09:51 PM   #3
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Not only do I think it is legal, but I think there at least a few teams that do this.
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Unread 10-08-2009, 10:03 PM   #4
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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
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Unread 10-08-2009, 10:09 PM   #5
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as long as the piece going back on the smoker is at least 5 lbs, you should be ok.
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Unread 10-08-2009, 10:09 PM   #6
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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.
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Unread 10-08-2009, 10:13 PM   #7
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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
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Unread 10-08-2009, 10:53 PM   #8
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Quote:
Originally Posted by CivilWarBBQ View Post
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.

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Originally Posted by CivilWarBBQ View Post
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.
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Unread 10-08-2009, 10:53 PM   #9
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I am assuming whole is spelled whole and not hole... so sorry
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Unread 10-08-2009, 11:19 PM   #10
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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 ;)
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Unread 10-08-2009, 11:51 PM   #11
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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.
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Unread 10-08-2009, 11:59 PM   #12
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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.

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Unread 10-09-2009, 07:05 AM   #13
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[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.
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Unread 10-09-2009, 09:20 AM   #14
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Quote:
Originally Posted by Ford View Post
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?
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Unread 10-09-2009, 09:43 AM   #15
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Anybody have some salt and pepper they can spare? I want to eat my gun now.
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