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Discussion in 'Pork' started by tt300z, Jan 24, 2010.
heres the 11 lb pork butt.. and will have more pics..
MMMMMM... can't wait for the rest of the pics
looks like a nice start there!
seems like pork butts have been in favor the last
several days , I just ordered a case of Butts for sausage next week. I think one of them is going to wind up in the smoker for some pulled pork.
It looks like a good butt. But whats your rub and all the details too.
Question: Do you leave it whole or slice it in half to "speed" up the time?
I admit that I have cut them in half before and not sure there is a large diff in the taste. I feel that I get more bark due to increased surface area.