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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-25-2013, 07:46 PM | #1 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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new pulled pork method
Has anyone tried making pulled pork by cutting a butt into 3 or 4 chunks so there is a greater surface area
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Thanks from:---> |
06-25-2013, 07:48 PM | #2 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I'll sometimes cut a butt in half so they cook quicker... and get a little more bark.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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06-25-2013, 07:51 PM | #3 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Pitmaster T did a video about this awhile back. I don't remember the outcome but I know he cut the butt into smaller chunks to get more bark. It seems like it'd be a good idea.
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06-25-2013, 08:28 PM | #4 |
Full Fledged Farker
Join Date: 04-15-13
Location: Tennessee
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I've done it using my pellet cooker. You definitely get more outside brown.
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06-25-2013, 09:13 PM | #5 |
Is lookin for wood to cook with.
Join Date: 06-23-13
Location: Texas
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I've cut mine in half before, for reasons mentioned. Cut down on cooking time and who can complain about more bark!?
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06-26-2013, 12:44 AM | #7 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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The most I would cut it would be in half. And that would be only if it is a full butt. As xbullyx put it it could come out drier than you want.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-26-2013, 07:12 AM | #8 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Greenville SC
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I suggested this once at another site and got accused of being lazy...but that aside I would think with the fat content of a butt you wouldn't have to worry about dryness. However like others have said I don't think I'd go anymore than half unless it was huge or you really really like bark.
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Char Griller Pro and Akorn |
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06-26-2013, 08:05 AM | #9 |
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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I normally only buy/smoke 1/2 butts and they turn out just fine because I'm not cooking for an army. Just need to pay attention to your cook time.
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Chargriller Duo w SFB |
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06-26-2013, 10:04 AM | #10 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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I cut them in half too. More bark and their done quicker.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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06-26-2013, 10:07 AM | #11 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Colorado Springs, CO
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I was wondering about cutting the bigger butts in half because the only ones I can find at Costco and Safeway out here are like 17 pounders and huge!! I can't find an 8 or 9 pounder.
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22.5 OTP (2004 Stainless model) |
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06-26-2013, 02:19 PM | #12 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Are they 17 lb butt, or 2 8-9 lbs? I know all the costcos I've bought from they sell them as 2 packs in the cryo.
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Meat Rushmore BBQ Team |
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06-26-2013, 02:46 PM | #13 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Bigger the better
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06-26-2013, 04:02 PM | #14 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Ya' know? I have a 10lb picnic that I'll be cooking for the fourth and after reading this thread I think I'll half it! The bark gives sooo much flavor and texture after being pulled and mixed in with the meat, so the more bark the better IMO!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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06-26-2013, 05:12 PM | #15 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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I cut the last 10lber I had in half. It made for less cooking time, that's for sure. Didn't turn out dry, and more bark was a plus.
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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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