Shoulder and increasing surface area to get more smoke and bark!

[Chuck Tatham]

Has this ever been discussed?

I recently tried the Chris Lilly rub and injection on a butt. Really liked it over the standard Mr Brown. That said, I also love the bark flavor and the smokey nature of the outer bits. The interior while moist and good....it doesn't have the same appeal to me and I always end up picking through it all to find the best parts.

Has anyone ever opened up a shoulder or flattened to increase the surface area and the associated goodness of having more meat rubbed and exposed? There would be a need to watch the temps but also cook faster. I'm thinking almost like a flattened chicken but a shoulder.

Anyone?

 

[Dave Russell]

I've never personally butterflied pork butts, but have seen that done a couple of times on the competition bbq shows that have gotten popular in recent years.

I'm stuck on the Chris Lilly recipe, especially since finally getting it right. For better smoke flavor and bark, though, I trim a bunch of fat off, use some hickory and maintain smoke, don't foil until 7-8 hours in, and might even use a finishing sauce infused with bacon. Anyhow, it's all good once the outside pieces get mixed in.

 

[Grant W]

for extra bark cut the shoulder in half

 

[Bob Sample]

Cutting in 1/2 works. Also when you pull it add some of the rub in and mix it all up.

 

[J Hoke]

You can also use a fork and rough up the outside before applying the rub.

 

[James Harvey]

Great question. I agree with the above on halving the butt for more surface area. With regards to butterflying it, I would have to think this would also work. The only issue I might have is the "Careful what you wish for" argument. You will certainly get more bark but would it be too much bark vs. moist meat? I do like my bark but the tender insides is what makes great BBQ. Picture overbarked ribs. While the bark is great, the lack of tender meat may be a turnoff to some. That said, try it and let us know. Perhaps that would be the new Burnt Ends

 

[Jon Des.]

It's certainly worth the investment of one butt to try it out. Seems like a great idea, but I'd probably halve it rather than butterfly to net get too much bark.

 

[Dave Russell]

...You will certainly get more bark but would it be too much bark vs. moist meat? I do like my bark but the tender insides is what makes great BBQ. Picture overbarked ribs. While the bark is great, the lack of tender meat may be a turnoff to some...

My thoughts, exactly, and even in most of the best bbq joints, you've gotta ASK for pieces of bark. Regarding ribs, it reminds me of my son telling me once that he "didn't like bark on ribs". Of course, I know what he meant. If you ask me, good bark should still be fairly tender.