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Ok I had a crazy thought at work today.
Everybody who does Butts on the egg loves the bark.
How can I get more bark on my butts.
then I thought why don't you just cut down the butts into "strips". I thought about this for a while, trying to think the process through to its completion.
So this my plan:
Cut the butt into about 2" square strips. Skewer it, (cause everything tastes better on a skewer) and proceed as normal for cooking temps and set up.
Of course it wont take as long to come to temp, hence this I think is my only possible issue, is that it wont have time to "get tender" like a normal pulled pork. I figure if it doesn't work, it will be like a porkchop on a stick with extra bark. Not such a bad thing.
All I can imagine is sliding it off the skewer while squeezing a hot dog bun and toping it with slaw. Saturday wont come fast enough for me.
Anyone else have this crazy idea? I cant imagine I am the only one to think like this.
Winnipeg based BBQ sauce company.