Quote:
Originally Posted by jamus34
Q: Why do you tie the butt if it is only going to end up as PP anyway?
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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...
