Butterflied pork shoulder

[biaviian]

I have a shoulder that I deboned and butterflied with the intention of making buckboard bacon but now I want to cook one. Do you think I should roll it or just keep it flat, like a brisket? Time/temp?

I am thinking of smoking half and using sous vide on the other, so thoughts on both methods are appreciated.

 

[SmokinAl]

Personally I would roll it up & tie it.
I think smoking a butt gets it just as tender as SV'ing it, and I like the bark.
But that's me.
Al

 

[motocrash]

+1 on Al's thoughts.Gotta have the bark.;)

 

[biaviian]

Personally I would roll it up & tie it.
I think smoking a butt gets it just as tender as SV'ing it, and I like the bark.
But that's me.
Al

Season it before rolling or after? I season before the roll of lamb but pork seems different to me.

 

[chopsaw]

This is one I did , deboned and in some netting .This was a partial piece , maybe 2 1/2 or 3 lbs . I went for the slice . Only took it to 152 .
https://www.smokingmeatforums.com/threads/boned-and-rolled-pork-butt.268721/

 

[SmokinAl]

I think I would season it before rolling it up, that way the rub will get inside the meat.
Then after it's all tied up, give the outside a dusting of rub.
I bet it will be good!
Al

 

[chopsaw]

I seasoned the inside , rolled it then did the outside like Al said . It was good .

 

[biaviian]

This is one I did , deboned and in some netting .This was a partial piece , maybe 2 1/2 or 3 lbs . I went for the slice . Only took it to 152 .
https://www.smokingmeatforums.com/threads/boned-and-rolled-pork-butt.268721/

Do you like it sliced over pulled? I have never sliced it.

 

[chopsaw]

Well I do both , and like both . I liked sliced for sandwiches no smoke . Makes great lunch meat . Whatever you decide make sure of your time and temp . Remember you cut into it , so whatever was on the outside is now on the inside .
I made sure it was past 140 in less than 4 hours .

 

[bregent]

Did a 8lb pork butt ala Serious Eats last year. SV for 26 hours at 165, then into ice water bath. Smoked the following day on Weber kettle with Slow N' Sear with apple chunks for about 90 minutes at 275F.
Probably wouldn't do it again. Came out good, but not better than just smoking and more work.