Cooking Teo small pieces of shoulder?

Discussion in 'Meat Selection and Processing' started by pelletpat, Jul 25, 2015.

  1. 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.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You could leave them in two pieces, you'd get more bark and they would finish sooner. Or you could tie them together.
    pelletpat likes this.

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