Cutting pork butts into smaller pieces: pros & cons???

[jjdbike]

Hello all,
I just ordered two Duroc pork butts to smoke in KBQ for pulled pork. These will be smoked till bark is firmly established and beyond stall, then wrapped and finished in oven.
My question is, what are the pros and cons of cutting the butts in half to smoke? I am thinking pros would be more rub, more bark, more smoke, and they may cook faster. I am concerned that they might be more prone to doing out more. Is this thinking correct? Am I missing anything?
I'd appreciate hearing your thoughts, tips and experience with this.
Thanks in advance!
JD

[Razor]

Can I ask are you cutting up for the purposes of more smoke and bark? You would definitely achieve that but in my opinion you would be opening yourself up to some potential overcooking or over smoking.

My theory is there is always some overcooked/over smoked areas when you cook whole (or at least half if space is an issue). But in the end when you pull the pork, those bits get mixed with the pieces that aren’t, and you end up with a harmonious balance.

My advice would be to do no more than to split it in to halves this time to see if you like it, then move on to thirds the next time, then quarters, and so on.

[DaveD]

"I am concerned that they might be more prone to doing out more."

I'm afraid I do not understand your question. Typo maybe?

[Panhead John]

He probably meant "drying out"…..my guess.

[Dadof3Illinois]

I've done this several times before and yea they can dry out but only if you over cook them, so don't go above your finish temp and you'll be fine. You will get more bark, more smoke and they do cook faster if you cut them so they are thinner.
Usually when I do this method it's because I don't have enough time to do a 12-16 hour cook so I end up just wrapping when it stalls somewhere in the 165-175 neighborhood. Good luck and let us know how it turns out for you!!

[JCBBQ]

I’ve cut boneless pork butt from Costco into thirds. Cooks a lot faster. More bark and smoke. You should try it both ways. See if it works for you. It’s hard to screw up a pork butt. Take notes on what you do - time temps etc so you can compare.

[CandySueQ]

Wait until you see the size of the Duroc butts! If they are small, I wouldn't cut. If they are bone-in, I'd definitely take the bone out (it's a good way to practice up on knife skills!). With the bone out, you can set the butt so that the money muscle is pointing to heaven. You'll get more bark on the base, which is the area where the bone was. Negative on this cooking position is that the "bacon" right under the fat cap is bent and doesn't cook as well.

[bbqLuv]

Pork butt cut into Country Style Ribs. Not a new thing.
Don't tell Meathead, but I have been known to submerge them in beer and slowly bring them to a simmer before putting them on a gas grill. Then finish with Sweet Baby Rays.

But you got me thinking, bad news me thinking, how about "Pork Butt Burnt Ends". Cube the different muscles, season, smoke, and braise in butter, brown sugar, honey for the money, and BBQ sauce.

[bardsleyque]

the terrorist's for the win...

[bbqLuv]

bardsleyque I joined Amazing Ribs for a Pardon and for the Win!

[smokin fool]

Never done it myself but We don't seem to get butts here big enough to halve.

[FireMan]

Interesting.

[fracmeister]

Wel... I like big butts and I cannot lie. I am with Sir Mixalot on this topic. https://www.youtube.com/watch?v=7nprhxc2Lxc

[HawkerXP]

I cut large butts in half for your reasoning.

[tbob4]

It can cut cooking time down. I cook the strips when it is just me and the wife eating. I make sure I don’t go about 225 because it can get too barky. When cooking the strips, I also typically put it in a Dutch oven (with onions, garlic and peppers) once it hits the stall.

[Alan Brice]

I think that is a wonderful idea!

[tbob4]

Thanks Alan Brice ! It works like wrapping and seems to power the meat through the stall. The onions and peppers are diced small and are often times not detectable in the pot once done. It adds flavor and aroma.

[Murdy]

As long as you keep the pieces uniform, monitor the cook adequately, and get them off when they are done, I don't see the problem.

[rickgregory]

I'll echo CandySueQ's take. If the butts are 6-8lbs or bigger, you can halve them and you will get the advantages you list but not have to worry about them drying out. If the buts are 4lbs, just smoke at that size.

[Huskee]

I do this every time, have for years. I never cook a full 6-12lb butt, ever. Mine are usually cut in thirds though, not just half. I've done as small as 3.5lbers and they turn out mighty fine, still juicy, but I wrap mine after the stall I don't cook 'em all the way unwrapped. Flavor is compounded for the exact reasons you mention. Don't expect a big time savings unless your dimensions are such that the distance to center is reduced a good bit.

[Murdy]

What's your average cook time that way?

[Huskee]

Murdy For pulled pork or beef I'm almost always 12 hrs total, including hold time. 8-ish until past the stall (~170-180, wrap time), another 2ish to 200+, another 2ish hold time. It's not perfect timing every time but close enough that I plan dinner to it.

[jjdbike]

First of all,
Thank you all so much! his is such a wonderful, helpful and collegial group of folks. I love this site!
As far as size of my Duroc Butts, they're bone in 8 - 9lb whole butts. I'm going to cut them in half. Once bark is set and they're in or just beyond the stall.
My KBQ does a wonderful job of creating bark dues to being a pure stick burner and the significant air flow with the two fans.
JD