frayedend
Full Fledged Farker
Got my new LSG 42 X 20 smoker seasoned last weekend.
I stopped at the butcher and they only had 18 lb briskets. They had no bone-in pork butts. So I got this boneless butt. It's 14 lbs in a cryovac. Looks like they basically butterfly it to get the bone out but I'm not really sure. It's very thin in the middle, almost like 2 butts.
Anyhow would I save time if I separate the 2 halves and treat it as if I'm doing 2 of them? I'm hoping to somehow get this on at 6 AM and have it ready to eat by 7 PM. But it's a lot of meat.
I could also cut it in half and just do half and freeze the other half for some other time. Any tips appreciated. I know I'm in for surprises with this being my first smoke. I'm probably gonna go to 275. Got a bunch of apple wood from a local orchard yesterday.
I stopped at the butcher and they only had 18 lb briskets. They had no bone-in pork butts. So I got this boneless butt. It's 14 lbs in a cryovac. Looks like they basically butterfly it to get the bone out but I'm not really sure. It's very thin in the middle, almost like 2 butts.
Anyhow would I save time if I separate the 2 halves and treat it as if I'm doing 2 of them? I'm hoping to somehow get this on at 6 AM and have it ready to eat by 7 PM. But it's a lot of meat.
I could also cut it in half and just do half and freeze the other half for some other time. Any tips appreciated. I know I'm in for surprises with this being my first smoke. I'm probably gonna go to 275. Got a bunch of apple wood from a local orchard yesterday.