Boneless Pork Butt, Can I Texas Crutch It ?
I am one of those who buys boneless pork butts at Costco. I have been slicing each of the two pieces in thirds for the crust aspect of it, and potentially a quicker cook.
It ends up with a lot of flopping around tail ends, so I have come up with some ways to tie them up with butcher's twine. It doesn't necessarily involve wrapping it up in the same orientation as the way it was cut, just whatever works is my motto.
I cook them on a Traeger smoker grill. Great crust, but can come out just a teensy bit dry. Maybe I'll try cutting each shoulder into two pieces next time.
But I have another idea also. I wonder if I wrapped up the pieces in peach butcher paper, or foil, after a good crust has formed, would they get to temp quicker, and might they be a skosh more moist ?
Any thoughts on this ? Same question applies to chuck roast.
I am one of those who buys boneless pork butts at Costco. I have been slicing each of the two pieces in thirds for the crust aspect of it, and potentially a quicker cook.
It ends up with a lot of flopping around tail ends, so I have come up with some ways to tie them up with butcher's twine. It doesn't necessarily involve wrapping it up in the same orientation as the way it was cut, just whatever works is my motto.
I cook them on a Traeger smoker grill. Great crust, but can come out just a teensy bit dry. Maybe I'll try cutting each shoulder into two pieces next time.
But I have another idea also. I wonder if I wrapped up the pieces in peach butcher paper, or foil, after a good crust has formed, would they get to temp quicker, and might they be a skosh more moist ?
Any thoughts on this ? Same question applies to chuck roast.
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