This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Cutting a Boston Butt in half

  • Filter
  • Time
  • Show
Clear All
new posts

    Cutting a Boston Butt in half

    Getting ready to do as many here have suggested and cut my 8# BB into two smaller pieces to create more bark and reduce cook time. Since this is a whole bone-in roast, what's the best way to cut and how do I circumnavigate the bone? Looking for some pointers. Oh yeah, I have limited knife options, but would also like feedback on the type of knife you would recommend.


    Just a fair warning that in my experience cutting them in half does not reduce cook time. Cook time is determined by the thickest point, if you cut it in a way that does not reduce that thickness then you won't save any time.

    The next part depends on the bone and how it was cut, some are cut a little to the side so the bone is longer than it may be on others. I feel for the bone, one end should be plainly sticking out of the end opposite of the money muscle, and the other should be along one of the sides, this is the part that will keep you from being able to cut straight across. I find the end of the bone and angle the knife to cut from near the center on one side to the bone tip on the other. If i'm lucky it is a relatively straight cut, if not I may have to tie it up because it is triangle, or maybe pie shaped is more accurate, and that end can over cook. You may need to angle more severely to get the two halves equal, but that is only if you care about cooking time, if not then you will have one much small piece that will cook much faster.

    This is the best shot I have at the moment, you can see I kept it reasonably straight. The meat pulled back from the bone on the left, but you can also see it at the bottom right. So one hunk is slightly larger but has all of the bone, the other piece as no bone.

    Click image for larger version

Name:	ToPull.jpg
Views:	48
Size:	265.5 KB
ID:	99969
    Attached Files


      _John_, thanks for the excellent detailed advice! Good point about the cook time, makes sense. I'm really doing this for the extra bark anyway. I just successfully cut my butt into two fairly "normal" shaped pieces and not too different in size. I think I got lucky because the bone ran fairly quickly from the end to one side so I didn't have too much of a wedge shaped result.

      Now, for my first cook tomorrow on my new Slow'NSear....can't wait!


        I just pull it and cut that membrane......


        • _John_
          _John_ commented
          Editing a comment
          You mean separating on that natural line, making it half as thick instead of cutting it in half the other way?


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special


      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.

      Is This Superb Charcoal Grill A Kamado Killer?

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read our†complete review

      Compact Powerful Sear Machine For Your Next Tailgater

      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

      Click here to read our detailed review and to order