Quote:
Originally Posted by Captain Caveman
I was told by a fellow competitor that he butterflies his pork, so it cooks in about half the time.
I haven't personally tried this in a competition, but I have tried it at home.
I didn't notice any difference in quality, but there was more bark.
It took a little longer than half the time.
I have also been told sliced pork does better than pulled.
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I'm confused, KCBS rules state: PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and SHALL NOT BE PARTED.
So, does this mean butterflied??
