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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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01-18-2014, 09:37 PM | #1 |
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
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So, I cut a pork butt down the middle…now what?!?!
I am cooking a recipe that called for cutting a pork butt into thirds through the bone. I didn't bother but I did cut it right down the middle until I hit the bone. The main purpose is to get more of the marinate around the meat. The pork butt is about 8 pounds.
Any idea what the cook time will be at 250? I don't know if I should cut the time in half or not. Thanks in advance.
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IMBAS Certified MOINK baller FEC100 Fast Eddy Pellet Cooker Hasty-Bake Legacy Charcoal Grill Last edited by umyaya; 01-18-2014 at 09:38 PM.. Reason: spelling |
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01-18-2014, 09:44 PM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I do not know Personally I would let it sit in the marinade a lot longer. I did one for several days once I would tie it with butchers twine LCook it like it would take the same amount of time and if done early keep t warm in a cooler
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-18-2014, 09:45 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If it's now in two pieces the cook time will be less, but not half. I've found that smaller cuts tend to take more time per pound.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-19-2014, 12:13 AM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Next time try a boneless pork butt like Costco and Sam's sells.. Save the headache of cutting and slicing.
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01-19-2014, 02:51 AM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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The cooking heat will drive the marinade thru
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Hold my dang beer... |
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01-19-2014, 06:29 AM | #6 |
Knows what a fatty is.
Join Date: 02-13-13
Location: Scuffletown, IN
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IMHO... Cook time will be way more than half because if I'm understanding you correctly, the two halves are still connected by the bone which means they will still be cooking in the same surface area. Just my redneck logic but I could be wrong!
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01-19-2014, 08:56 AM | #7 |
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
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Thanks for the advice. I decided to put it on the smoker early this morning instead of last night. Shooting for halftime.
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IMBAS Certified MOINK baller FEC100 Fast Eddy Pellet Cooker Hasty-Bake Legacy Charcoal Grill |
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01-21-2014, 02:18 PM | #8 |
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
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I think it took about 65-70% of the normal time.
__________________
IMBAS Certified MOINK baller FEC100 Fast Eddy Pellet Cooker Hasty-Bake Legacy Charcoal Grill |
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