Originally Posted by This is not your pork!
It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...
Thanks for the info!
I just recently stepped into a new role at work where I am purchasing raw material for our finished goods production (beef, pork and poultry) and it amazes me how much I have learned in the past 6 months or so. Even beyond some of the cuts the variations from one ethnic group to the next on the prep of the same type of cut can be staggering (and extremely tasty).
Proud owner of:
22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)
Stealth gray Thermopen