Splitting up an 11lb bone in pork butt

[Mike981]

I have two 11 pound bone in pork butts from Sam's and I am thinking of splitting them in to two. Do you have any advice or tips? At first thought, it doesn't seem to difficult.

I have the room to smoke them and freeze them whole, it's just a lot of meat. My plan IF I cook whole is to separate the cooked pork into 2lb food sealed bags to freeze and enjoy later.

Thanks for you help!

[Ace]

You might consider removing the bone, then finish cutting through the meat using the same path that the bone was in. Once split, you could also cut the haves in two (now 4 pieces) if you wanted faster cooks...

[texastweeter]

Its easier to cut them in half (if using a bone saw) when at least partially frozen. Then be sure to scrape/was off ant bone fragments.

[dpearce]

I've been doing this, thanks to a Pitmaster here, but mainly to achieve more surface area for bark. I don't see why you couldn't cut these up, freeze portions, then thaw and cook as necessary. I've ditched the bone a number of times and been happy with the results.

[cruiseplanner1]

I do that also and for the same reasons. Speeds up the cooking and more bark for the bite!

[Skip]

I usually cook two Pork Butts at a time. Then I shred and freeze the smoked/cooked pork.

[cruiseplanner1]

Yup, us northern folk have to get some in the freezer for those long January and February months. Not sure about you but I do no smoking here before about Aoril. Always too windy off the lake

[58limited]

This is what I do, one butt or two, all but a few sandwiches or tacos goes into the freezer for later use; or I make a bunch of egg rolls.

[realdocBBQ]

I usually cook two Pork Butts at a time. Then I shred and freeze the smoked/cooked pork.

This x eleventy billion.

I put up 11.5lbs the other nite, after doing 2 butts. Usually get about 55-60% yield for me, I think I started about 18-19lbs.

But yeah, now we have 1 and 2 lb bags in the freezer for whenever. Totally highly recommended. We eat a LOT of pork, and a lesser lot of chikkin. Not sure about beef - I guess we did ground beef like 2 weeks ago for smash burgers, but outside of ground beef.... hmmm.... we do a chuck for Mississippi pot roast every few months, I think I did one this spring sometime. Other than that, yeah, it's pork and chikkin for us.

[TripleB]

Matters what you want to do with all that meat.

Personally, I would remove the bone from them both.

One butt I'd cut into 1 lb. cuts, wrap individually and freeze. The reason is I don't really cook large amounts of meat anymore. If I want to make three pounds of sausage, I'm ready to go. If I want to make Pozole with 2 lbs pork, I'm ready to go. Etc.

The other butt, one 5 lb. cut and then two 2.5 lb. cuts.