I have about an 8.5 pound bone-in boston butt thawing out in the fridge right now. Could I cut that in half and cook two separate butts? Any problems with this? I wanted to try two different methods and possibly cut down on the cooking time?
12-07-2012 12:20 PM
I would leave it whole and just go with the hot and fast method instead of low and slow, and foil it when it hits 160 internal to speed it up a bit. Butts are pretty forgiving.
12-07-2012 12:32 PM
No reason you can't do that.
I don't know that it'll cut down on cooking time all that much, the meat itself will take a certain amount of time to properly render out. You'll likely get some reduction in cook time, but not what you're thinking. In other words, if you take a 10 lb butt and cut it into 2-5 lb butts, you're not going to reduce the cooking time by half. While it is true that the mass of a piece of meat does affect how long it takes it to heat through, it has less to do with the process of rendering out connective tissue and getting to that tenderness that is pulled pork.
If you want to reduce cook time, bump up the cook temp and/or wrap in foil after you get the color you want. This will reduce the time in "the stall" and get you to tender glory quicker.
12-07-2012 12:43 PM
Thanks for the input guys. I may just cook it whole and see how it does. May have to try it out in my MINI-WSM.
12-07-2012 12:53 PM
I would perosnally do the butt whole instead of cutting it down since it is just an 8lber. Pork butts are relatively cheap so trying different methods isn't too bad for future cooks. I do my pork butts in my Mini WSM and they turn out great no matter what method you use, hot and fast or low and slow.
12-07-2012 12:54 PM
If you cut it in half, you can have more bark! Hope you'll post pr0n from the mini wsm!! :)
12-07-2012 03:05 PM
It will speed up the cook time a bit though, we have had to do this while vending at an event one time...