I have not done that yet, the direction I have seen were to find the bone and cut below it. Does that leave the fat cap on one half. Does the bone just hangout exposed or do I remove the bone also?
First, ya don't need the fat cap, or at least no more than 1/4". Most people won't eat that much fat, and if the bark is on the fat, you will lose it. I trim all the cap because there is enough intramuscular for flavor and moisture.
If the bone is exposed when you divide it, I'd just remove it. You may have to tie each piece in order to consolidate them for more even cooking.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
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