I must confess - I like watching the food channel! I saw a throwdown with Bobby Flay the other day where he was going against a guy that was doing "cuban barbecue". The guy deboned the butt, and pretty much filleted it - laying it out flat, I guess butterfly is the word. He then put a little dried fruit and some cuban "mojo sauce" in and all over it, rolled and tied it up and slow que'ed it. It looked awesome. Has anyone tried this - butterflying then re-rolling before barbecuing? If so would you go to the same internal temps. Any ideas or experiences would be appreciated. It looks like a fun twist on traditional pork butt.
Original Post
