My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've never butterflied one (not a bad idea) but I have started to cut large butts into smaller chunks, like 3 or 4 good size pieces, and smoke that way. Get's it done faster rand creates more bark. Butterflying would be the ultimate expression of that I suppose.
The quick summary: It does give you more bark in proportion to the meat. It didn't feel that much faster but I smoked at 250 and the temp dropped for a bit (I was working), to 220 or so. It's a little drier in the sections where there was less fat but pulling and mixing helped that. I don't think the interior pork was any smokier, but again, more of the pork had bark.
Details: I bought two 7lb butts from Costco and divided them into 3.5lbs halves. On one, I took the half where the bone had been, which already has a flap, and butterflied that out. I dry brined overnight, put on a store-bought rub and then smoked on the Weber with SNS at 250F. Wood was apple. Hickory etc might give a smokier profile but I had none. Temp was mostly 250 and the butt hit a stall at about 140. I wrapped in foil as it sat there for a couple of hours.
I don't think there's anything wrong with this technique and I think it's an easy way to get more bark. I was surprised that, at 250, it took as long as it did. The foil wrap made it get through the stall quicker but I need to get some butcher paper.
Verdict - if you find yourself thinking "Man, that's great bark, wish there was more of it" this technique will definitely help with that. Aside from that, I didnt find the flavor to be significantly different from doing it the regular way... there was just more surface area with the results you'd expect from that.
Only one pic, mid-cook.
Last edited by rickgregory; May 19, 2020, 02:32 PM.
This is similar to the blasphemy pulled pork technique that mgaretz proposed recently here and on his on website https://blasphemyribs.com - just butterflying a boneless butt instead of buying country ribs as the starting point.
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