Butts cut in half

Never tried that myself though I might be tempted if cooking time were an issue. One other advantage might be getting more rub to more meat surface, resulting in more Mr. Brown.

IMHO copping vs pulling is a personal preference.Chopping will cut down on prep time. Is your friend a vendor?

My friend is an old timer in his late 80's. He has been smokin'since he was a teen ager!

I'm wondering, since your friend uses a stick burner, that the shorter cook time helps with a milder smoke flavor?

The last couple of PBs, I've chopped mine, heck makes me feel like a real hawg cook and my friend Todd G. tells me that's old school prep.

Cal
Icalled him re: milder smoke flavor & I might have known, his answer was-" What happens-happens! Age wins!

Nothing old or new there.Cook to 170º cooks faster with higher yield.Pull off a chunk and chop with one or two cleavers.Pull off one serving at a time,chop,sauce ,and plate it. and holds in the walkin without drying.Sets around for 5-6 days ,and more sales.

Much of the old South did it and still does it.Leave in the fat ,gristle,etc and more yield.

Of course,now there are cooks that prefer quality,buy and learn to use a Cookshack.

Of course ,that is only the last 60 years.

Like Max says ,you can get more bark.

Many comp cooks still bone/butterfly.

Tom, Thanks for your input. I will try your method in my Amerique. 170* seems like KC temps with more bark.Believe I'll remove the fat & gristle first,& use Costco' de-boned butt.Thanks again for your interest!