Pork Butt Questions

Travelin_Matt34

Doing a couple Costco Butts to bring into work and impress my new coworkers this week so I'd like to have turn out solid. I've done these before and generally follow Meatheads method with the dry brining and then the no-salt rub etc.

These two Butts turned out a little more "loose" in structure than I'm used to. I'm definitely going to have to truss them up to try and form as much of a single mass as possible. Some advice needed from the group:

1) For dry-brining, should I add the salt to all surfaces - both outside and what's going to end up being the "inside" after I truss it? 

2) Same question for Rub, before I truss it up later should I add the rub to both "inside" and outside surfaces? 

3) Its a boneless hence the lack of "structure" I suppose. When inserting the thermometer do I need to worry about the tip ending up in and small "dead space" in the middle between the flaps of meat? 

Thanks in advance!
Matt

lkapigian

Weigh the butts, add 1-1.25% salt to all surfaces ( it will equalize in a day ) , I don’t truss boneless , but lay them open to extend bark area… you may have to add a cut or 2 to even it out 

shtgunal3

I don’t dry brine, I don’t truss, I’d put rub everywhere you can, and no worries about temp probe.