I had read both sides of the argument when it comes to cutting a bone-in pork butt in half to save time. I had a 8lb bone-in butt/shoulder, I decided to cut it directly in half where the bone ended. Both sides were pretty much equal weight, about 4lbs each. One had the bone, the other had no bone.
Covered both in a basic rub (turbinado, salt, paprika, onion, garlic, chipolte powders, etc.)
The butts went on at 8:30am and kept temps at 225-245. 5 hours in at 160 IT, I wrapped them individually brought to 200 IT and into the faux cambro for 1 hour and they pulled like a dream.
It couldn't have been more tender and moist. 7 hour total smoke with 1 hour rest before pulling.
I just wanted to document cutting a butt in half to shave a decent amount of time and I probably will always do this just because I noticed no adverse affects of cutting it in half.
Anyone have a different experience doing this?
Q-View:
My son supervising :)
Bone slid right out...
Covered both in a basic rub (turbinado, salt, paprika, onion, garlic, chipolte powders, etc.)
The butts went on at 8:30am and kept temps at 225-245. 5 hours in at 160 IT, I wrapped them individually brought to 200 IT and into the faux cambro for 1 hour and they pulled like a dream.
It couldn't have been more tender and moist. 7 hour total smoke with 1 hour rest before pulling.
I just wanted to document cutting a butt in half to shave a decent amount of time and I probably will always do this just because I noticed no adverse affects of cutting it in half.
Anyone have a different experience doing this?
Q-View:
My son supervising :)
Bone slid right out...