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Old 12-11-2012, 10:36 PM   #7
is one Smokin' Farker

kcmike's Avatar
Join Date: 02-09-11
Location: Kearney, MO

For comps, you cut the MM away from the butt, so that it just hangs on by a small area along the bottom (fat cap side). Then, you cook the butt as a "whole" piece. It takes great skill (which I don't possess) to get the MM to finish at the same time, but at a different temp than the rest of the butt. Most of the time, I end up under-cooking the butt for the sake of the MM, or else I cook two butts, one for the MM and the other for pulling.
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22" WSM
Oaklahoma Joe 20x40
26" Weber Kettle
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