Divide a Boston Butt before or after smoking it?

[Evvy]

I've been thinking about temperature as you suggest. The graph shows that the more that the internal temperature rises the longer it takes to absorb the energy. Temperature needs to be higher to make the meat mass absorb it faster. There isn't a lot of energy under the curve in the latter stage of the cook.

[jfmorris]

Great cook. But as you saw, dividing the butt in half doesn’t really change the cooking time. What will is temp. I do more smokes at 275 than at 225 these days.

[bunky2021]

As much as I love to put stuff on the smoker and the satisfaction arising from the enjoyment my loved ones get it, I have to consider the "opportunity cost" involved in a scenario like the one mentioned above.

Cooking the entire butt at once simplifies life for me. It also frees up time to pursue other passions like

• Honing interpretive dance routines
• Building my breakdance fighting skills, and
• Advanced puppetry classes down at the Community Center.

[Evvy]

It uses less charcoal, too, which isn't insignificant! I agree with you re opportunity costs. If not other fun things to do, there's also the constant demand of the household, kids, grandchildren, you know... life!

[JeffJ]

I always cut my butts down to sizes ranging from 2.5 to 5 pounds. Doesn’t really speed up the stall but it produces a higher ratio of bark.