Been thinking about the best way to cook a couple of boneless pork shoulders from Costco. Last time I tied them up with butcher's twine and cooked them essentially the same way I have bone in (indirect, 275 until ready for pulling). Now I'm wondering if it would work to not tie them up and let them cook opened up. I'm thinking it might reduce cook time and give me more delicious bark. On the contrary they might not cook evenly and might not stay in the happy zone long enough to convert all the connective tissue to gelatin.
Anyone ever done this before?
Finally back in the Badger State!