• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

how fast will 20, pound and a half chunks of pork cook

mottman

Got Wood.
Joined
Jul 15, 2012
Messages
43
Reaction score
6
Location
Payson...
I apologize if the subject doesn't make much sense. Here's what I'm facing:

I was asked to help smoke some pork butt for a church bbq. I was expecting a couple large butts to cook. What I actually got was about 15-20 1.5# cuts of pork butt. How or why I don't know, it's just what I have to work with. All together they are about 25 pounds.

I've never done a mass cook with such small pieces of meat. My guess is, if one of those suckers takes an hour, they will all take an hour when on at the same time. Is that about right or will the combined mass slow the cooking time? They are relatively uniform in size, about 4 inches long and 3 inches wide.

I'm going to shoot for as low as I can to give it time to be in smoke.
 
Sounds like country style ribs, basically boneless pork butt cut into 2 to 3 inch wide chunks. Cook like you do a butt, a little space between them for more smoke, my guess 3 to 5 hours, they will be done when they probe tender. You may want to spritz them after about 2 hours with apple cider vinegar or apple juice.
 
I agree with Bill., you have some big country style ribs. Low and slow them until tender or until you get the mahogany color then foil wrap or braise until tender. Either way they will be good.
 
I don't usually do this but country style ribs really lend themselves to saucing, when they start to probe tender put in a pan and pour on your favorite sauce and let them go another 30 to 60 minutes. By the way what are you cooking on?
 
I'm cooking on a 22' WSM.

I've done country style ribs before. These don't look like them. They honestly look like mini pork butts.

Thanks for the responses and tips.
 
I'm cooking on a 22' WSM.

I've done country style ribs before. These don't look like them. They honestly look like mini pork butts.

Thanks for the responses and tips.

Maybe they came from tiny little pigs :laugh:
 
Back
Top