Split, cleaned butt method

[Richtee]

the problem with that is i don't cook butts or (anything for that matter) for the "big picture". i cook for that one special bite or taste and one of those things is the very thin layer of meat under the fat cap that i just scrape of with my fingers to reveal. it is so tender and full of melted fat it just melts in yer mouth......it don't even get close to teeth. it only happens once per butt and i will not give it up......for anything!

I know of that. It'll be in sausage coming soon. I can relate tho Rob. But- that one or two bites... means nothing to the 25 lbs. I have to supply.

It IS kinda sad, now that you mention it.

[erain]

the problem with that is i don't cook butts or (anything for that matter) for the "big picture". i cook for that one special bite or taste and one of those things is the very thin layer of meat under the fat cap that i just scrape of with my fingers to reveal. it is so tender and full of melted fat it just melts in yer mouth......it don't even get close to teeth. it only happens once per butt and i will not give it up......for anything!

but if you like, the nice bark encrusted smoke ring part of the butt... this would almost triple the surface area that would become bark encrusted... and you still could leave the fatcap on for the delecteble morsels you describe Rob. at least how i see it. besta both worlds... gonna have to give it a shot Rich...

[Jimh]

HHMMmmmm butt'erflied pork interesting.I like the idea of more surface area for seasonings

[blues_n_cues]

next time. i still have plenty of leftovers in the freezer.