I do this too when I can. It's easier, but you still have to rest it, flour a surface, roll it out, and get it into the oven (or on the grill) without destroying the whole thing.We usually buy a store bought dough ball.
So much easier than making it yourself and tastes just as good IMO.
I did a butt yesterday as well. A little one.
5#. Put it on at 9am @250F stalled around 2PM around 150F, was going to try to let it go but I needed it for dinner so I wrapped it up and bumped to 300F and it ended up being done around 4 or so.
Wrapped it in a towel, stuck it in the cooler and it rested for about an hour and a half.
Came out almost perfect. I'm still experimenting with flavors, but the texture was spot on.
Anyone done beef jerky in a smoker?
I'm thinking about giving that a go...