/ck/ - Food & Cooking

>>12994510
Glad to have you back dickered anon!
I've smoked a lot of pork butts, both bone in and boneless. The boneless have a big empty cavity where the bone used to be. This can be a problem when you are only cooking around 180°. What I typically do is make some cuts in the fat on the sides of the hole, and then try to lay the flaps of meat out flat, cooking fat cap side up. You won't get it perfectly flat, but it does help reducing the size of that meat hole.
Good luck.