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  1. I bought a two pack of boneless pork butts from Costco since they didn't have bone-in when I was stocking up and when I opened the package the removal of the bone left a huge flap of meat. Instead of carving the bone out it seems the cut was made all the way through the shoulder. So the shoulder is almost sliced into two pieces but is still connected. Not sure if it was a bad butcher job but I've never experienced this on the 10 or so boneless butts I've done in the past. Thoughts on how to smoke it? Fat cap down/up (based on preference) or should I open up the shoulder flat on the grill? One concern is that if I don't lay flat on the grill the inside of the pocket will have pockets of rub. Maybe after 10 hours it wont matter. The other thing I'm worried about is it drying out since its not at thick as the end piece where the two pieces are still connected. Let me know what you guys think. Thanks in advance!
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