Boneless Butt question

Former Member

Just a quick question on my first butts.

I have two 6lb Costco boneless butts to go in my 55; I was planning on 1 to 1.5 hrs per pound.
I noticed that the butts will open out where the bone has been butterflied out.
My question is:-
Should I just scrunch them back together in their original shape or should I put a wrap of butcher twine round to hold them tight?
What difference would this make to the cooking time of the quality of the final product?
How would it effect the thermometer reading if I accidentally hit one of the gaps with my probe?

Any help appreciated.

Regards,

By Eck Lad

7/1/0510:24 AM

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Original Post

tomMember

If you leave it open/butterflied,it will give you more surface to develop bark and cook a little quicker.

Some folks do this for sliced pork and only cook it to about 185ï¿½internal.

You should be able to tell by the resistance,if you are in much of a gap.

Quality won't be affected.

Your choice,whether to scrunch together,tie up,or cook flat.

I'd allow myself at least 1.5 hrs/lb.

You could allow extra.

If they are done early,foil them,towel wrap and store in a small warm,dry cooler.

7/1/0510:33 AM

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