Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.

Thread Tools
Old 01-15-2014, 09:53 AM   #1
Found some matches.
Join Date: 08-23-13
Location: Elizabethtown, Ky
Default Cutting butt to speed up cooking

I am going to be doing a few festivals this year and was wondering what the pros and cons would be to cut Boston butt in half to speed up cooking time?
Recyellow is offline   Reply With Quote

Old 01-15-2014, 10:00 AM   #2
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )

Pro - Faster cooking, more bark.
Con - More firm meat around the edges, and some folks don't like more bark. The two halves are not going to be the same types of meat (money muscle on one side for example), so if they are going to different tables or whatever folks will be getting varied cuts.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote

Old 01-15-2014, 12:35 PM   #3
is One Chatty Farker

DownHomeQue's Avatar
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ

i dont see a drawback.. more bark.. To combat the firm edges i would use foil pans with quarter butts in them and beer or water or cola in the bottom. for the final couple hours before you pull the meat.. then back into the bath with a foil hat to hold the meat.. would be my idea..
150 Gallon Build (2017)

250 Gallon Offset Build (2012)

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote

Old 01-15-2014, 12:43 PM   #4
On the road to being a farker
Join Date: 01-14-14
Location: Roseville MN

As stated above, the meat would have a little more bark and would be a little drier.
smokingmeats is offline   Reply With Quote

Old 01-15-2014, 12:46 PM   #5
Babbling Farker

cholloway's Avatar
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin

I do half butts all the time and they certainly aren't dry at all. Remember, shorter cooking times.

New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
38 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote

Old 01-15-2014, 12:49 PM   #6
Full Fledged Farker
shagnasty's Avatar
Join Date: 07-08-13
Location: Western, KY

Ive done some myself. I see you are in KY. Most HD around our area require you cook onsite for festivals so it helps to cut down on cook time.
Lonestargrillz insulated cabinet smoker. Assassin grill. Pitmaster for Hey Baby's BBQ company.
shagnasty is offline   Reply With Quote

Old 01-15-2014, 01:03 PM   #7
Take a breath!
Hozman's Avatar
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country

I have done it as well. In fact I did it this weekend cause I didn't want to stay up with an all nighter or get up super early. Turns out great and again more bark.
18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ
Hozman is offline   Reply With Quote

Old 01-15-2014, 01:13 PM   #8
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

Originally Posted by Recyellow View Post
I am going to be doing a few festivals this year and was wondering what the pros and cons would be to cut Boston butt in half to speed up cooking time?
I really like to keep the large cuts in tact if possible. Have you tried wrapping in butcher paper after a few hours of smoke and then ramping up the heat? With this method you're basically "Texas crutching" as you would with a brisket and wrapping the meat once you've gotten the color or bark that you want. The paper will give you a shorter cook, protect the meat from increased heat, hold in moisture and also let you keep some of your bark as apposed to foil which creates too much steam.
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote

Old 01-15-2014, 01:24 PM   #9
Babbling Farker

daninnewjersey's Avatar
Join Date: 01-01-11
Location: Southern NJ...exit 36

I started cooking butts for some of my buddies. My Sam's carried whole bone in butts (2 to a pack) so I get what I need and have the dudes in the back cut each one in half with the saw. They go right through the bone obviously so each piece of the butt has bone. They cook a lot faster and like the others on here said you get way more bark....
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote

Old 01-15-2014, 02:33 PM   #10
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

I cut up a 10 pounder into 6 pieces and smoked it on my kettle in 3.5 hours or so. Turned out great.
J Crunch
Johnny_Crunch 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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 04:25 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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