Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-07-2012, 12:12 PM   #1
Full Fledged Farker
Join Date: 03-26-12
Location: San Antonio tx
Default 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?
tb80 is offline   Reply With Quote

Old 12-07-2012, 12:20 PM   #2
On the road to being a farker
Marwendholt's Avatar
Join Date: 06-14-12
Location: St. Anthony, 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.
Masterbuilt Pro Dual Fuel, Holland gasser, and the Team 30 Pack custom built rig
Marwendholt is offline   Reply With Quote

Old 12-07-2012, 12:32 PM   #3
somebody shut me the fark up.

Wampus's Avatar
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!
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote

Thanks from: --->
Old 12-07-2012, 12:43 PM   #4
Full Fledged Farker
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.
tb80 is offline   Reply With Quote

Old 12-07-2012, 12:53 PM   #5
Babbling Farker

aawa's Avatar
Join Date: 07-03-12
Location: Yorktown

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.
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Weber Mini WSM
Weber Smokey Mountain 18.5"
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote

Old 12-07-2012, 12:54 PM   #6
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
jrn is offline   Reply With Quote

Old 12-07-2012, 03:05 PM   #7
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
indianagriller is offline   Reply With Quote

Old 12-07-2012, 03:56 PM   #8
somebody shut me the fark up.
Bludawg's Avatar
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.
Bludawg is offline   Reply With Quote

Old 12-07-2012, 04:38 PM   #9
is one Smokin' Farker
Join Date: 02-09-11
Location: West Chester, PA

Cook it whole. Won't be that too bad of a cook.
Essential BBQ Equipment
Authorized Stump's Smokers Dealer
We cook on a Stumps Prince, The Good One Chuckwagon, and FireCraft Pellet-Q450.
dano is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 02:40 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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