Boston Butt Question

tb80 · 12-07-2012, 12:12 PM

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?

Marwendholt · 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.

Wampus · 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.

Good luck!

tb80 · 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.

aawa · 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.

jrn · 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!! :)

indianagriller · 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...

Bludawg · 12-07-2012, 03:56 PM

It will cook faster and you get twice the bark.

dano · 12-07-2012, 04:38 PM

Cook it whole. Won't be that too bad of a cook.

12-07-2012, 12:12 PM	#1
tb80 Take a breath! Join Date: 03-26-12 Location: San Antonio tx	Boston Butt Question 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	#2
Marwendholt On the road to being a farker Join Date: 06-14-12 Location: Ferdinand, Indiana	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. __________________ 3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"

12-07-2012, 12:32 PM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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. Good luck! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

12-07-2012, 12:53 PM	#5
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

12-07-2012, 12:54 PM	#6
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	If you cut it in half, you can have more bark! Hope you'll post pr0n from the mini wsm!! :) __________________ UDS, mini wsm, 22.5" weber kettle

12-07-2012, 12:43 PM	#4
tb80 Take a breath! Join Date: 03-26-12 Location: San Antonio tx	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, 03:05 PM	#7
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	It will speed up the cook time a bit though, we have had to do this while vending at an event one time... __________________ JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO

12-07-2012, 03:56 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	It will cook faster and you get twice the bark. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-07-2012, 04:38 PM	#9
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	Cook it whole. Won't be that too bad of a cook.