Montana Pitmaster Classic Info
Master Series Contest
A Master Series requires teams to cook 4 types of meat (Chicken, Pork Ribs, Pork Butt, & Brisket). The cooking source at a Master Series shall be of wood, wood pellets or charcoal. KCBS Rules and regulations apply. Master Series are eligible for American Royal and Jack Daniels World Championship, upon meeting qualifying criteria. In addition, all teams who participate in a Master Series earn points towards the KCBS Team of the Year awards presented at our annual banquet.
Judging
KCBS representation will be monitoring the judging process. Meats will be turned in using the containers given to the contestants at the Cooks Meeting on Friday afternoon at 2:00 pm in Pitmaster Judges Tent.
Prize Breakdown:
Per Category: 1st - $750; 2ND - $500; 3RD - $250; 4TH - $150; 5TH - $100; 6TH – 10TH - $50 (EACH)
Overall Awards: 3RD - $750; 4TH - $500; 5TH - $250; 6TH – 10TH - $100 (EACH)
Reserve Champion: $1,000
Grand Champion: $2,000
Prize Categories: Chicken, Pork Ribs, Pork & Brisket
Meat Specifications (Meat will be inspected upon arrival at the event):
The meats do not have to be in the original packaging & may be trimmed prior to meat inspection, but no meat may be seasoned, injected or cooked, prior to the inspection.
Chicken: Chicken includes Wild or Farm-raised Chicken, Cornish Game Hen & Kosher Chicken. The Chicken may be whole or in parts.
Pork Ribs: Ribs may be spare ribs; St Louis cut pork ribs or baby back ribs. The Ribs must include the bone. Country Style ribs are prohibited.
Pork: Pork is defined at Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. No Pork Loin, Pork tenderloin, Pork Chop or other types of pork roast is permitted. You should look at the label to try to determine the cut of meat. If there is not a label on the meat, (and it is not required) inquire of the cook about the cut. KCBS only accepts the National Pork Board definitions as to the description of Boston Butt, Picnic and/or whole shoulder. Should you or the cook team have questions, please refer to the Contest Rep for further clarification. You may also suggest the cook check out the National Pork Board’s definitions for Boston Butt (406 bone-in or boneless); Picnic (405 bone-in or boneless); and whole shoulder (403).
Brisket: Brisket may only be beef brisket. It may be whole (packer trimmed), flat or point. No other beef product may be substituted for the Brisket. Corned beef is not allowed.