ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-05-2010, 07:35 PM   #1
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Question 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?
dudz is offline   Reply With Quote


Unread 02-05-2010, 07:37 PM   #2
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dudz View Post
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.
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Unread 02-05-2010, 07:37 PM   #3
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

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.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 02-05-2010, 07:58 PM   #4
cbagby64
Full Fledged Farker
 
cbagby64's Avatar
 
Join Date: 04-21-09
Location: Urbandale, IA
Downloads: 0
Uploads: 0
Default

are they bone in or boneless?
__________________
Albino Rhino BBQ
cbagby64 is offline   Reply With Quote


Unread 02-05-2010, 07:59 PM   #5
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Downloads: 0
Uploads: 0
Default

When I buy butts at the store, I have them cut it in half.
BRBBQ is offline   Reply With Quote


Unread 02-05-2010, 08:50 PM   #6
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

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.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 02-05-2010, 09:09 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Why would you have them cut in half?
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-05-2010, 09:14 PM   #8
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Default

I was hoping to speed up the process and add more bark.
dudz is offline   Reply With Quote


Unread 02-05-2010, 10:22 PM   #9
jasonalan724
Full Fledged Farker

 
Join Date: 11-25-09
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default

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.
__________________
Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
jasonalan724 is offline   Reply With Quote


Unread 02-05-2010, 11:07 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-06-2010, 12:25 AM   #11
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
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.
There you go if you want good pulled pork! Do whatever you think will work and let us know.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 02-06-2010, 02:09 AM   #12
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 02-06-2010, 02:35 AM   #13
jeffboyette
Full Fledged Farker
 
Join Date: 01-31-10
Location: Waldorf, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sdb25 View Post
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.
jeffboyette is offline   Reply With Quote


Reply

Tags
pulled pork, uds

Similar Threads
Thread Thread Starter Forum Replies Last Post
First pork butt x 2 Oldskull Q-talk 9 08-16-2011 08:29 PM
Pork Butt smokedinvt Q-talk 4 10-31-2010 06:24 PM
difference between pork shoulder and pork butt mostwanted Q-talk 7 08-24-2010 07:57 PM
Double Butt - first 2009 pork butt - PRON SmokerTim Q-talk 7 01-18-2009 04:40 PM
Pork Shoulder / Pork Butt smokinvic Q-talk 3 11-19-2008 04:12 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:33 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts