Has anyone ever tried cutting a pork butt into several smaller pieces? This would speed up the smoking process and also give you more surface area for bark. I haven’t done this, but plan to in the next couple weeks. I would probably take the bone out. Are there any down sides?
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I cut in half and leave the bone in. No downers for me. -
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It didn't click with me when I read it before, but maybe that is what got me thinking about it. -
The article that klflowers shared has a key tip about cooking these smaller cuts of pork without drying them out -- don't cook pork steaks or other thinner cuts of pork shoulder to the point the meat can be pulled (roughly 203 F).
Cook these thinner cuts to a tender but slice-able texture, which is mid 180F to mid 190F if I remember correctly. That's what I do with country ribs cut from the shoulder, pork steaks, and smaller shoulder roasts.
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If we're making St. Louis pork BBQ cutlets, sure. No down sides to that, but I imagine for regular butt you need the full mass for the fat to render and connective tissue to soften.Originally posted by JLR View Post
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You can throw off your bark to tender ratio. Personally I like to leave them whole, pull then whack the bark to bits with a cleaver and mix it up. Bit of finishing sauce and off you go.Comment
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Only if you cut too thin. As I said in the comment klflowers shared, I do about 3" or so. The interior of a large butt is basically just roasted once you get past the first 1/4-1/2", so while I want some for the texture, I want a lot of that smoke and rub flavor (else I'd really just roast it).
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Definitely cut in half. Cooks faster and more bark. To me, the typical pulled pork is a bunch of under seasoned meat flecked with bits of deliciousness. I like to up the bark content, that’s where all the flavor is, imo.
Lately I’ve been smoking a half-butt, whole- or half-rack of spares, plus a 2 pound or so hunk of belly all at once. Then pull or chop and mix all together with a bit of sauce. The different textures really improve it. Like a poor man’s whole hog.Comment
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On the same subject, sort of Whole Foods has boneless Pork butt for $3.99/# for prime members. Sale goes to 5.9.23. I'll be checking it out.Comment
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I got to know a local pitmaster a few years back. They have since closed (covid...) but he was an old timer and open for 15years or so. I asked him many questions as I loved his BBQ. He said he bought whole bone in butts, removed the bone himself and made 2 "roasts" from 1 butt. He then smoked them at 250. This increased the bark and was and still is my favorite pulled pork ever. I would be concerned with cutting too small or into too many pieces as IMO it would increase the likelihood of drying out the meat... maybe not but I would personally start with cutting in half and see if you like the amount of bark that produces.Comment
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JLR last year I smoked 3 - 4.5# bone-in pork butts at 225* on my Large BGE. The three took between 14.5 and 15.25 hours to finish. Now, most people do not cook at that low a temperature. So, extrapolate as you wish! But based on past cooks that was same approximate times I got per # when I cooked full butts. I think you will get the results you are wanting.
Let us know how it turns out and what temp you cooked them at! - KimComment
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Country style pork ribs comes to mind.
Yes, you can filet a boneless pork butt and give more area for the bark.
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In competition, they do a flower cut. This opens up the butt to more exposure and more bark. As well as expose the money muscle for turn in.Comment
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