Great video Lynn, thanks for sharing. I may try that method next time, looks interesting.I don't cut it in half. But I carve out the large seam near the bone end. I got it this trim from Chef Tom . The crease goes deep enough that there's not much joining the two halfves.
Vid should start where he goes to work on the crevice .
Well, not intentionally...at least, not for that reason.Any cut their pork butts in half prior to smoking to get more rub on the surfaces, more smoke flavor and more bark?
I did a half, bone-in, a couple of weeks ago. 8 hours at 250deg to finish at 200deg internal.I do mine whole. But out of curiosity, does halving the butt reduce cooking time? I'm assuming it's a boneless.
We have them cut at the slaughterhouse, and they saw right through the bone.Thanks, Grant. Are you cutting it through or beside the bone? This technique sounds interesting