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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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09-07-2013, 01:09 PM
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#1 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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Boston butt cut in half
Seen multiple threads on this, but have not been able to find any discussion on difficulty. Got a 7 pounder I want to cut in half. Will I need a special knife to get through bone?
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09-07-2013, 01:12 PM
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#2 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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09-07-2013, 01:26 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Hack saw with a new blade, use a Knife to get to the bone & saw through the bone.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-07-2013, 03:40 PM
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#4 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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That's about what I thought. Think I am going to go with the whole butt, cook in oven wrapped in foil once temp hits 165.
Think 300 degrees is too high for the oven temp? |
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09-07-2013, 04:10 PM
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#5 | |
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somebody shut me the fark up.
  Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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09-07-2013, 05:13 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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285 is a better oven temp, unless you just must have it faster.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-07-2013, 05:16 PM
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#7 |
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Babbling Farker
Join Date: 06-13-13
Location: pa
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I wouldnt cut it in half, and on the smoker the whole time.
You wont be disappointed.
__________________
Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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09-07-2013, 05:32 PM
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#8 |
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Babbling Farker
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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When I cut mine in half I end up with a bone-in half and a boneless half.
Much easier.
__________________
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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09-07-2013, 07:04 PM
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#9 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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We will see. I tried this about 3 months back for the first time and it was not a disaster, but not pulled pork. Goal is to get the whole cook in the smoker, but if time runs short I will have to use some oven time. I have a hard time running the smoker at temps over 250 consistently. If I do go oven I will def run at temp suggested.
Follow up with pics and thanks for the tips! |
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09-07-2013, 08:31 PM
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#10 |
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is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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As for me i get up early crank up the smoker . But the butt in the smoker and my butt in a chair with a cold beer . Low and slow . when you are retired time is on your side
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09-08-2013, 06:46 PM
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#11 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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Cried uncle after 10 hours on the smoker. Pulled it at 172 and am finishing in the oven.
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09-08-2013, 06:59 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Good luck, and if it's not DONE DONE DONE in 10 hours, you're cooking temperature is too low.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-08-2013, 07:51 PM
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#13 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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Yeah. I got a Brinkman vertical smoker and it is like a yoyo. Need to tend fire every 2 hours or so. It takes awhile to get the temp back up. It has been a good smoker, but if I plan on going to another level will need to be replaced.
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09-09-2013, 01:24 PM
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#14 |
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On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO
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cried uncle again. just couldn't wait any longer.......pulled from oven with temp at 187, shot up to 189 during rest. made chopped pork that was delicious. here are pics:
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09-09-2013, 02:13 PM
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#15 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Great looking food, I'm suprised the pork butt didn't fall off your upside down countertop. I guess you have the magical meat magnet!
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~Ren~ Fat Kids Club Founding Member |
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