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In Reply to: Re: Maybe posted by Quau on February 16, 2011 at 09:25:54:
I'm going to argue about it because that was done indepth on another forum, but one thing to keep in mind is that the rules do not say that you have to cook your whole shoulder, boston butt, or picnic whole as it came out of the cryopac.
You are allowed to trim.. as much as you want as long as long as the hunk of meat that goes into your cooker weighs at least 5 lbs and stays in one piece thru the duration of the cook. You've got folks butterflying butts and creatively trimming them to expose maximum money muscle to the smoke.. it's no different.
The only things that matter are that the cut is(was) a US standard Butt, Picnic, or Whole Shoulder to begin with. After that, you can trim it any way you see fit as long as it remains 5lbs. That's not skating the rules, it's playing by them.
A pork collar isn't some extra piece of meat.. it's essentially a boneless butt cut from a non-US standard shoulder.. it's illegal because it contains more money muscle(loin) than a standard cut and the line needed to be drawn somewhere.
The exact same cut of meat from a US standard shoulder can be cut and would be legal.
This isn't my opinion. It was from listening to the board discuss this with a meat expert who called in, then they discussed it at length on their own.
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