I have seen advice to cut a large, 8 lb plus, butt in two before cooking. Maximizes surface area, more bark, faster, etc. Will someone demonstrate, or give a detailed description of how this is accomplished? I've just done it for a cook tomorrow, but my method will win no beauty contests. I simple turned the butts on edge and cut in half so that one became boneless and the other retained the bone. I'm sure this will work, but what about style points!
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Cut Boston Butt in Half Before Cooking
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I don't technically cut it 50-50. I pull it apart and cut that main membrane that divides it kinda 60-40. NO relation to WD-40.
That way I am not cutting through muscle.
And I've hung each section with one hook.
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David E. Waterbury
I do what you did, archer. I cut on a diagonal so that each piece is sort of triangular and roughly 1/2 of the whole. FWIW, Huskee advocates cutting one that size into approximate quarters so each is about 2 lbs. Be careful, however, because the boneless piece will often cook faster than the one with the bone.
DEW
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I've cut both ways; along the muscle membrane and just straight down the middle. I find when I cut between the muscles the piece with the bone is usually significantly smaller so it cooks faster, but if you pull it per temp, it doesn't matter. They also become irregularly shaped, which you can either tie up or hang as is. When I chopped it in half, they were more uniform in shape even after trimming, and I got to enjoy just cutting straight through a big hunk of meat. That may not register as a plus for anybody else, but I thought it was fun. All my recent cooks have been in the pit barrel, and I honestly didn't notice any difference in quality when doing it one way or the other since they all got pulled and chopped into the same big bowl. My humble recommendation would be just eye up each butt individually and do what feels right to you.
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Some bones seem to be different than others, I usually cut just past the bone. I detailed a cook a while back which shows it cut, it the cooked pic you can see the bone getting exposed.
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I cut one in half a while back. I just cut short of the bone and ended up with two very unequal sized chunks of butt. Didn't seem to make much of a difference. Here's a link with some pics if you're interested. http://pitmaster.amazingribs.com/for...utts-and-beans
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