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In Reply to: KCBS pork rule posted by Buddy on February 18, 2013 at 06:05:21:
What is the difference if you keep the money muscle hanging off the meat by a lil thread or just cooking it apart from the big cut? Why not let them set pulled pork? Personally, I want to see comp BBQ as half chicken, whole brisket, whole shoulder and spares, but that has never been in the KCBS rules. As long as you can part brisket, what is the difference with pork shoulder?
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