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Cooking Teo small pieces of shoulder?

post #1 of 2
Thread Starter 
This is my second time doing a pork butt on my pellet grill and this time I bought the shoulder at costco thinking I was buying a 9.39lb single mass but it turns out that it's 2 separate pieces and both are deeply scored almost butterflied. How would I go about cooking this, do I need to tie it all up together or just keep them seperate? I already started the dry brine and want to start the cook around 5 am tonight.

Thanks for any tips.
post #2 of 2
You could leave them in two pieces, you'd get more bark and they would finish sooner. Or you could tie them together.
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