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dudz 02-05-2010 08:35 PM

pork butt help
 
I have a uds smoker and i was wondering if i could cut my 7lb boston butt in half to two 3.5lb halfs and reduce time.I have never done pulled pork before and want to know if it would work and how long I should smoke it and what would be the best way of doing pork butt on the uds?

Rich Parker 02-05-2010 08:37 PM

Quote:

Originally Posted by dudz (Post 1171167)
I have a uds smoker and i was wondering if i could cut my 7lb boston butt in half to two 3.5lb halfs and reduce time.I have never done pulled pork before and want to know if it would work and how long I should smoke it and what would be the best way of doing pork butt on the uds?

Absolutely! Pull the butts off when they are probe tender which is around 195 - 205 all depends on the meat.

Boshizzle 02-05-2010 08:37 PM

I wouldn't cut it in half. Your best bet is probably to cook it around 325 to 350 and when it reaches an internal temp of 170 wrap it in foil to finish. Foiling can help speed up the cooking process.

cbagby64 02-05-2010 08:58 PM

are they bone in or boneless?

BRBBQ 02-05-2010 08:59 PM

When I buy butts at the store, I have them cut it in half.

Midnight Smoke 02-05-2010 09:50 PM

I would not cut in half. Smoke @ 225º-240º take it to 165º-170º place into foil add Apple Juice and continue cooking until 195º-200º or until the probe slides in like butter. You can then wrap it in old towels and place in a dry cooler for a few hours as need until dinner.

landarc 02-05-2010 10:09 PM

Why would you have them cut in half?

dudz 02-05-2010 10:14 PM

I was hoping to speed up the process and add more bark.

jasonalan724 02-05-2010 11:22 PM

i always get mine cut in half, ten pounders, bone in. I do it because i don't have a Foodsaver and my usual cook is only for four ppl. Reduces the time a little, but they are done when they are done. I have had low and slow take just as long as a non-cut butt, and hot and fast done a lot quicker. Depends on everything.

landarc 02-06-2010 12:07 AM

okay, I can see both points, I like to cook as large a cut as I can at one time. I think, even with my kettle, that it works best that way.

Meat Burner 02-06-2010 01:25 AM

Quote:

Originally Posted by {Midnight ☼ Smoke} (Post 1171239)
I would not cut in half. Smoke @ 225-240 take it to 165-170 place into foil add Apple Juice and continue cooking until 195-200 or until the probe slides in like butter. You can then wrap it in old towels and place in a dry cooler for a few hours as need until dinner.

There you go if you want good pulled pork! Do whatever you think will work and let us know.

sdb25 02-06-2010 03:09 AM

You can cut it in half. It will add more bark, as you said, and probably shorten the cooking time.

But I gotta tell ya, there is something about cooking a butt for 12+ hours that just can't be beat. The process of building the fire and getting your cooker to cruise at the right temp (225 for me). I have a routine of starting my fire at 11pm. I get the butts on the smoker at midnight. Then check the cooker every hour (yes, I enjoy it) through the night. Usually settle in to sustained sleep around 7am, knowing my kids will tell me if the temp gets too high/low (never happens). Usually sleep through the stall and wake around noon as things are finishing. Depending on the size, pull between 1 and 3 pm. Wrap in foil and place in a cooler until 5pm. At 5pm, I pull and hit it with your typical no. carolina sauce. Family loves it, and it feels like 12 hours of time well spent.

jeffboyette 02-06-2010 03:35 AM

Quote:

Originally Posted by sdb25 (Post 1171403)
You can cut it in half. It will add more bark, as you said, and probably shorten the cooking time.

But I gotta tell ya, there is something about cooking a butt for 12+ hours that just can't be beat. The process of building the fire and getting your cooker to cruise at the right temp (225 for me). I have a routine of starting my fire at 11pm. I get the butts on the smoker at midnight. Then check the cooker every hour (yes, I enjoy it) through the night. Usually settle in to sustained sleep around 7am, knowing my kids will tell me if the temp gets too high/low (never happens). Usually sleep through the stall and wake around noon as things are finishing. Depending on the size, pull between 1 and 3 pm. Wrap in foil and place in a cooler until 5pm. At 5pm, I pull and hit it with your typical no. carolina sauce. Family loves it, and it feels like 12 hours of time well spent.

Man I love hearing west coast foodie passionate about que from north carolina. I too love those all nighters. something about watching the sun come up with the fog, chill in the air, coffee, and hickory and oak smoke.


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