Cutting a pork shoulder down for smoking

[Richard Chrz]

Im thinking of cutting a pork shoulder down into 4 chunks, thinking more bark surface area, more importantly shorter cook.

How much shorter? And I’m thinking of boating them after the first few hours. Also considering cutting them in 4 pieces Smoke then SV

Would love some feedback, and thank you in advance.

[Duanessmokedmeats]

Cutting into 4 pieces, smoke 2-3 hours, then into a aluminum pan with apple or pineapple juice until probe tender (203 to 207).

[JCBBQ]

It’s been a loooong time since I’ve cooked a pork butt but I always used to cut it into smaller pieces. If I remember correctly it was about 6hrs at 275.

[WI Bubba]

3 or 4 hours in the smoker running 300° and into a SV bath at 165° for 20 or so hours hours turns out a very good pulled pork. If you want it quicker, then run the SV hotter for less time.

I've done it SVQ, and QSV and prefer the smoke first, bath second.

[WI Bubba]

Richard Chrz I leave them whole with the bone in, but I don't see why chunking them would make a big difference if you want to increase the amount of bark you get.

[Richard Chrz]

WI Bubba i dont think i have the vac seal bags big enough to do a whole, but i really like that idea too.

Can you think of any reason on the SV time needing to be reduced if I have them cut up in 4?

[WI Bubba]

Richard Chrz Not really. The time it will take to get them to holding temp is negligible, and it takes as long as it takes to get them tender. So even in 4 pieces I would still go 20ish hours at 165°

[LA Pork Butt]

Jeff Phillips at Smoking Meat has this recipe for butterflying a butt. https://www.smoking-meat.com/butterf...-in-the-smoker

[Kascon11]

I think realdocBBQ has written about the method he uses, I remember seeing pictures. I would read out to him for timing.

[dpearce]

I've been doing this for the last 3 or 4 I've cooked. There was a post in SUWYC that showed how they did it, and it was linked to a post by another member who had done it. If I can find it again, I'll update this post with a link.

Timing wise, my last one (Saturday) was 5 and a half hours. Pit Barrel ran about 325 average. I had cut "porky" in some uneven chunks, so I used two probes, one for "Big Butt" and another for "Little Butt". Once they hit 165, I pulled them (a few had to be pulled about a half hour earlier, since they were smaller), put them in a foil pan with a little bit of white grape juice, covered them with foil, and put them back on the smoker until "Big Butt" hit 205-210.

Let 'em rest in the pan on the stove for about 30 minutes, then shredded everything and sprinkled everything with a little more MMD. Yum.

Edit: Found it! It was realdocBBQ

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/1712731-pulled-pork#post1712744

[dpearce]

Richard Chrz I have a big stack of 9x13's. Also use them for drip pans on a lot cooks on the Weber, as well.

[realdocBBQ]

@RichardChrz that is the half-sheet size BBQ pan. That is 2 whole pork butts, cut in chunks.

[Richard Chrz]

realdocBBQ thank you, I have hotel pans but did not think they would fit on my weber, a half sheet pan should.

I kind of dig the idea of white grape juice.

[realdocBBQ]

^^^^^Yup, that's how I do it. 6-8 chunks, so... 1lb or so each. Smaller equates to faster, but you gotta be careful, easier to dry out.

But for us, this makes absolutely incredible pulled pork in like... oh, 5-6 hours usually.

[dpearce]

Didn't you spritz them at one point during the cook with the white grape juice, or am I thinking of another's post about it?

[realdocBBQ]

I will often spritz with ACV/water 50/50 while cooking, then pan them and cover, but when pulling/shredding if I feel it needs a bit of liquid, I have found white grape to be superior (to my taste) to either apple, orange or peach juice. Just a hint of sweet, nice and light, not cloying or tart or whatever. It just seems to be the perfect complement - at least with the rub/seasoning I use.

[cruiseplanner1]

I like the white grape juice idea, don't care for tasting the apple on mine. Damn I learned three nice tricks already tonight reading these posts! Well worth the admission as they say.

[bbqLuv]

I butterfly the boneless pork butts from Costco. Got one in the refrigerator for Saturday cook.
Pic of last butterflied pork butt. This is most flavorful butt to date.

Hey Grill Hey Butterfly your Pork Shoulders for EXTRA BARKY GOODNESS!!!

[CRO]

I'm just the opposite. I buy the largest butt I can 8-10 lbs.
I put it on the smoker at night and it usually takes until noon the next day. 3 hour or so rest. Always fantastic!

[realdocBBQ]

This is definitely a good way to do it! If you've got the time, and if you like that super dark, crispy meteorite-style bark, it's absolutely a great cook.

[JeffJ]

I like to cut them down to 2.5-5 lb pieces. In my experience they don’t really cook much faster - the stall is the stall, after all. But more bark equals more flavor.

[Santamarina]

I’ve always done them whole, but I’ve contemplated the idea of smaller chunks for more bark. Who doesn’t want more of that deliciousness?!?

Obviously, I don’t have input on how much less time, but when doing a whole butt I don’t wrap or do anything until it’s done, then I’ll wrap it for a hold. That method takes 14+ hours for a big bone-in butt, and it comes out looking like a meteorite. As long as I didn’t trim too much fat or let the water pan dry out the meat’s always nice and moist.

Looking forward to your results. I may just try it when I smoke my next butt.

[Richard Chrz]

I have always cooked them whole with really great results, for me they are always in that 14 - 20 hours depending on, which i am fine with.

I’ve become lazy though. at least this summer to the idea of the long cook.

[realdocBBQ]

I’ve always done them whole, but I’ve contemplated the idea of smaller chunks for more bark. Who doesn’t want more of that deliciousness?!?

Obviously, I don’t have input on how much less time, but when doing a whole butt I don’t wrap or do anything until it’s done, then I’ll wrap it for a hold. That method takes 14+ hours for a big bone-in butt, and it comes out looking like a meteorite. As long as I didn’t trim too much fat or let the water pan dry out the meat’s always nice and moist.

Looking forward to your results. I may just try it when I smoke my next butt.

You're absolutely right - cooking whole is another way, and there's definitely nothing wrong with it. I love the bark, and that dark, crispy meteorite bark is great, too. Here's how mine look when I do that....




I know my method doesn't lead to the same meteorite bark, but it's still nice and flavorful, chewy bark.





Yes, there's a difference. But, everything is a compromise. This is just another method, and it works out great for us, honestly.

[Richard Chrz]

So, i never shoot for meteorite bark (it did happen on occasion) but the bark you are showing me is fantastic, i like that brown caramel looking bark.

[Sweaty Paul]

Looks dang tasty!

[Santamarina]

I don’t have a problem with the bark on those smaller pieces at all. Serve me that any day of the week and I’ll be happy!