Pork shoulder (butt) cut in half cook time

[lostclusters]

I am planning to cook a pork shoulder on my MAK 1 star, cut in half for more bark. I do not know the weight yet as I do not have it yet but I am looking for 7 - 8 lbs. Would it be unreasonable to assume this could be cooked over night, say starting at 10pm and then in a cambro once done, until pulled? I believe the cook temperature for such a cook should be about 225.

Thoughts?

[Dewesq55]

I think cut in half and then foil wrapped when the bark is set, you should be able to get them done in about 9 hours, give or take. You can easily cook a butt with very good results up to at least 275 deg. F. It is a very resilient cut of meat. Personally, I don't think a long cambro hold is all that important or useful for butts, but YMMV.

[jfmorris]

I don't wrap my butts, but second Dewesq55 's suggestion that you can increase the heat to get done faster. My last few cooks have been 250-275, and even 300 towards the end of the cook, to get an 8 pound butt done in about 8-10 hours. If I cook that same size butt at 225 all the way, it takes 14-16 hours.

I don't think cutting it in half will magically shorten the cook time - its somewhat dependent on the overall thickness of the meat. It might shave an hour or so off though.

[Gunderich_1]

I agree totally. I have started cooking butts at 275 to 300 and they turn out great. Also doing it this way means I don't have to crutch.

[HawkerXP]

I use my kettle, the last butt was almost 10 lbs. Cut in half, unwrapped the whole way, was 9 hours for the smaller half and 10 for the larger to probe tender. Temp was around 250 for cook.

[JeffJ]

Cutting in half will have little impact on cooking time. You might shave a bit but not enough to be consistent. What cutting in half does achieve is more bark, which is a good thing.

Also, as others have said, you can run hotter for pork butt. I've cooked as high as 300 and the results were good. I would shoot for a range of 250-300 and leave the vents alone unless you get outside of that range by more than a few degrees on either side.

[Spinaker]

it is more about the thickness than the weight. I would plan on 12-14 hours at 225 F.

[Troutman]

On my pellet cooker (which cooks faster than anything I have) I do pork butts in that size range in 7-8 hours at 275*. I'm thinking of going to 300* next to cut out at least an hour. That does not include cambro time which is generally at least 1 1/2 hours. I also wrap in pink butcher paper after the bark is set and the stall is over.

Raise the heat !!!!

[LA Pork Butt]

I typically cook 10#ers at 225 over night. As Spinaker said expect 12-14 hours, They usually take 12 hours. I plan on a total of 17 hours- 1 hour to stabilize the cooker, 12-14 for the cook and 2-4 in the cambro.

[Huskee]

Yes.

[lostclusters]

Thanks for the input. I have a 9.5 pounder. I was concerned that this being my first overnight cook, that I did not over cook it.