Cutting Up a Pork Butt for More Bark?

[Todd K Wisc]

Nice - I also wonder why you don't see more people separate the point from flat with briskets as it's the same principle, they cook at different rates, and makes them easier to handle. Do most people mix the fat cap in to the pulled pork or separate it for lard?

I had to do that on my last briskets as they came separated from my local beef farmer. It actually turned out better as I pulled the flats when they reached temp and didn't dry out as much. I think I will do that all the time going forward. I could see the same thing working well for pork butts.