Bone-in Pork Butt Cut In Half (Q-View)

Discussion in 'Pork' started by dumbwhiteperson, Apr 26, 2013.

  1. dumbwhiteperson

    dumbwhiteperson Fire Starter

    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?


    My son supervising :)

    Bone slid right out...

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The meat looks good and there is no reason you can't cut a Butt since they have enough Fat and Collagen to keep the meat moist. I have seen a cooking show where the Butts were cut into Softball sized pieces, smokes up really fast...JJ
  3. dumbwhiteperson

    dumbwhiteperson Fire Starter

    That's interesting about thr softball size chunks, Thanks for the reply :)
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have cut the bone out before to get the time down. Get a bit more bark that way since there's more external surface. When I cut the bone out now its because I am making Buck Board Bacon!
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I buy the boneless pork butts all the time, around here hard to find bone in.,  Works just fine.
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    It all looks good from here!

  7. Looks good! Your son did a fantastic job supervising!!! [​IMG]
    Last edited: Apr 26, 2013
  8. my next smoke session is pork butt.  Gotta try my hand at pulled pork.

    my question to you DWP, did you smoke them the entire time in foil?  or did you let your beautiful butt rest in foil?

  9. Great Q-views.
    Now I'm too hungry to read any more
    Thanks a heap.
  10. dumbwhiteperson

    dumbwhiteperson Fire Starter

    I let the smoke run out while they are foiled and just keep the heat going till they hit 200 degrees :)
    Last edited: Apr 29, 2013
  11. i see i see.
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummy to me!  Cute little helper too!

  13. dumbwhiteperson

    dumbwhiteperson Fire Starter

    I did this again yesterday and came out even better than before. I used a different rub which gave me a better bark. This time the butt was bigger and once I cut it in half one side was a pound heavier. They finished about an hour apart.

  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great looking PP there DWP!

    Great job.

    And keep that Q-view coming!

  15. dumbwhiteperson

    dumbwhiteperson Fire Starter

    Thanks! And I use your BDSE on everything I smoke, so thanks for that :)

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