Looking for more information on boneless pork butt fillet style, or butterflied. I found this video. Traeger Pork Butt - Ace Hardware
In the past I try to avoid boneless pork butts, if not, I would tie them up with butcher twine.
You can cook this way or how you were doing it. I've done it both ways. Butterflied will cook faster since the roast isn't as thick.
Either way at that finish temp, you'll be able to shred (or chop).
We often butterfly, dry brine, then rub or season, then roll and cook. Like a porketta. But have not cooked a butterflied butt. If you trim and roll, it will cook faster than whole but not as fast as a butterfly. Doesn’t really address your question directly but is in the same vein.
Somewhere in the archives here is a post by Dogfaced Ponysoldier showing his method of cutting a butt into fist sized chunks and smoking them.
I'm planning to give that a try this weekend because I have a short window on saturday to get the cook in.
Theory is that you get more bark and the cook goes faster..
If I can find the post,I'll add it here..
This was the post I used to find that method. It works well, and I'll be doing it again probably in a few weeks when the weather settles down and I can be sure I'll have it thawed in time.
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