Help with first butt

[raypeel]

I have a 5.5 lb butt to do pulled pork for tomorrow. When I opened the package it had been cut into two pieces. Should I smoke them as two butts or try to put them together for one?

 

[gofish]

This is the way I buy mine. I treat them as two individual butts. Mine are usally 5/6lbs each though ...... If you only have 1 temp probe put it in the smaller one, obviouslly it will (or should) get done sooner. Take some pics of it so you can share it with us.

 

[walking dude]

ray......next time look for one with bone in.................i haven't had, or seen one of these cut in half..............i buy Hormel butts..........

as go fish sez.........look at the the target temp on the smaller...and cooking time will be shorter...............1.5-1.6 hours per pound will get you close in time..........but its temps is what you are looking for........170 or so to slice...........190-205 to pull.........at least here........


good luck

hth

d8de

 

[wilson]

Hi Ray,
It shouldn't make a difference. Rub them both pieces down and smoke away.
They may just get done a little quicker thats all, If your making pulled pork smoke them to an internal temp of 200. Because they will be small pieces you may want To keep them from drying out by to wraping them in foil at around an internal temp of 160 to 170. When they reach 200. Take them out of the smoker.
Double wrap them in foil (if you already haven't) and then let them sit in a cooler packed with tea towels, or if you don't have a cooler you can just sit them in a "Warm" oven for a couple of hours, this will let the juices distribute. Then when your getting ready to pull them, open up the foil a lttile and let them sit out for about 20 minutes to cool to a point you can handle them, They should just fall apart at this point.
Good luck and try and post some Q-view of the finished product.
Ron

 

[walking dude]

what he said


d8de

 

[bigarm's smokin]

Hey Ray, if you have a question on butts, I would ask Miss Lisa, she is definately the resident expert on butts.

Terry

 

[walking dude]

wow terry...........

take a risk why don't you.............LMAO..........


j/k

d8de

 

[bigarm's smokin]

AH, she knows I'm harmless.

Besides, like I said, her husband is big enough to hunt bear with a switch,

 

[glued2it]

So when pulling pork, It's better to cook to 200?
I normaly just cook to 160. I'm doing one tomorrow.

 

[walking dude]

isn't this lisa........the one with two state troopers as brothers?


WD RUNS............................



d8de

 

[walking dude]

yeah for pulling............190-200 werks great for me

i take it off bout 190-195..........tent it for bout 30 minutes for the juices to distribute...........then pull...............


d8de

 

[wilson]

Oh heck yes... 160 the pork it to tough for pulled. 160 is ok for sliced pork. At 200 the meat just falls apart and is very juicy.
I would not lie. Ask the rest of the folks here 200 is the mark.

But like I said because the pieces of Butt you are cooking are smaller then normal, they will probably cook faster, Walking Dude's post has good estimated cooking times per pound. Normally an 8 lb Butt should take any were from 10 to 16 hours at a cooking temp of 210-220 to reach 200 internal. So with your being around 5.5 lbs and in 2 pieces is will most likely cook faster.
Butt ( get it But), every Butt is different ( woo doggy, did I just let my self open) Some Butts cook faster, some take longer it all depends on size and content of fat/collagen. I did a 12 lb whole shoulder (shoulder is a picnic and butt in one piece) a few weeks ago that took 18 hours to hit temp. But it was worth the wait.
Good luck tomorrow with your cook.
Ron

 

[walking dude]

what wilson said............

so far only have done one brisket...........it was spot on.......using the 1.5-1.6 hours per lb........but some will stall longer than others.......you need to take this into conderation.......same with butts........all tough meat stalls to a certain extent......some loner that others

but like wilson said..........each piece of meat is differetn.......the 1.5-1.6/per lb.....is just summin to get you in the ballpark.........so now you need to look at em at bout 2.75 lbs apiece.......thats average.......you may have one smaller than the other......as has been mentioned here........go by the temps of the smaller one..........take the smaller one off.......insert temp. probe then in the other one.........pull it whens its ready..........easy enuff to wrap em up if they get done sooner........

take notes.........it will give you a idea bout times and temps the next time you do one............the more you do......the better inflo you will have


d8de

 

[raypeel]

Thanks for all the replies. I will go to about 160-165 and then wrap in foil until 200. I may have to start a little later than planned because of the smaller size. Do you think 5 hours max?

 

[gofish]

Give your self plenty of time. You need to get it to 195-200, then wrap it in a towel and set it in a cooler so it can rest. Do this for an hour, it will stay very, very hot/warm in the cooler and this will make pulling the pork very easy. You could even leave it in there for a longer period of time if its insulated with lots of towels or a packing quilt.

 

[glued2it]

sounds like a winner to me!

 

[gofish]

whip up some of these beans with your butt ........ every one will think your a PRO!

http://www.smokingmeatforums.com/for...ighlight=dutch


Serve it like this and everyone will think your goofy!
http://www.smokingmeatforums.com/for...ght=bbq+sundae

 

[glued2it]

I thought the sundae looked good!

 

[raypeel]

I had planned on making Dutch's beans, some ABT's, I stuffed a fatty last night and my son is bringing one over, and I'm going to try the twice baked potatoes. I'm thinking of a loaf of bread in my bread maker also.

Thanks for all the help and suggestions. If you have any more let me know.

 

[lisacsco]

you just a big ole teddy bear :::BIG HUGS:::