Anybody try this?

[Russ Sylvester]

I may be coming to this particular idea party a bit late but I just learned how to butterfly a pork butt about a month ago. I'm now thinking that this might be a way for me to speed up brining time enough to allow me to do it during a comp.

Thinking about it this way, I butterfly the butt at home so it's ready to go in the drink just as soon as I get meat inspection. I figure I can get a good 10 hours of brining goodness before I will need to pull it out, rub it up, tie it up, and get it in the cooker.

Gonna try it out this weekend with the actual timing to see if it works out. Stay tuned...

Russ

 

[Pat Smith]

One one of the BBQ Central Radio show podcasts- March 23, 2010, I think - Kyle Levall of The Slabs.com talks about how he bones and butterflies a pork butt in competition. He didn't mention brining, but he did say he didn't tie it back up, but used the butterflying to get more rub and more exposed area for better smoke penetration and bark.

The episode is worth downloading and listening to - over and over again......

Pat