Hey all - I am new here - just posted my "hello" in roll call as I saw other threads where that was requested.
I've smoked an 8lb pork butt about 1.5 months ago and it was incredible. Personally - the outer part (I know it's not skin but we call it the skin) is WAY better than the pulled part - but the whole thing was incredible.
I just upgraded to a Masterbuilt digital electric smoker and wanted to smoke for my in-laws and neighbors. Went and picked up a boneless 16lb pork butt. Never done boneless, but the price was right. When I unwrapped it this morning to rub it down and re-wrap it, I found that it's actually TWO butts.
Should I tie them together to smoke them as one? Keep them separate?
Also - I see a lot of people recommending to wrap or double-wrap in foil at around 165 internal temperature. Do you still get that REALLY flavorful outside skin if you wrap? I am thinking yes because by the time you wrap, the smoking part is all done.
Any tips would be greatly appreciated. From what I already read I should expect to have similar cooking times to one piece of meat. Oh yeah - since they are boneless there is the flap where the bone was cut out. Should I tie that up or just stick it in the smoker in a way that it stays pretty closed?
Becoming quickly addicted to smoking, so I am REALLY excited to have joined this forum!