Hi,
I cooked my first ever pork butt at the weekend - and it worked.
I have a few questions around how to make it better - but mainly - if the outside dark 'bark' bits of the pork are the nicest, why dont BBQ'ers cut the but into the smaller pieces before smoking them. That way there'll be more of the lovely 'outer' pork?
Would this not work and cook the meet too quickly?
Thanks in advance,
Tony.
P.s. Any lovely BBQ sauce recipes much appreciated!