Recyellow
Found some matches.
- Joined
- Aug 23, 2013
- Location
- Elizabet...
I am going to be doing a few festivals this year and was wondering what the pros and cons would be to cut Boston butt in half to speed up cooking time?
I really like to keep the large cuts in tact if possible. Have you tried wrapping in butcher paper after a few hours of smoke and then ramping up the heat? With this method you're basically "Texas crutching" as you would with a brisket and wrapping the meat once you've gotten the color or bark that you want. The paper will give you a shorter cook, protect the meat from increased heat, hold in moisture and also let you keep some of your bark as apposed to foil which creates too much steam.:-DI am going to be doing a few festivals this year and was wondering what the pros and cons would be to cut Boston butt in half to speed up cooking time?