"Gz" > wrote in message
...
> Last year I went to the country butcher shop and bought two 5 lb hunks
> for about $1.10 a pound. Its a drive though. Cost me the same to buy
> it locally.
>
> Question, why can't we cut it in half so it cooks faster ???
> I guess one thought, you get a wider range of meat, but
> maybe not ??
>

You can cut them in half, but you do change the cooking dynamics. Smaller
cuts take a bit more care and more precise timing or they go from juicy
pullable meat to leather. For bbq, it is not just about temperature, but
breaking down the collagen.