My family (myself included) thinks the best part of pulled pork is the
spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
in half and smoked both halves? I'm thinking that this will give me more
surface to rub. Will it cut down on my smoking time?

Thanks!
Kevin

Kevin B wrote:
> My family (myself included) thinks the best part of pulled pork is
the
> spicy, crusty outside. Would it be bad if I took an 8lb pork butt,
cut it
> in half and smoked both halves? I'm thinking that this will give me
more
> surface to rub. Will it cut down on my smoking time?
>
> Thanks!
> Kevin

Kevin, yes. Probably cut down on smoking time.
The more I think about it, there will be less flavored "bark" if you
will, to flavor the rest of the pork thats barkless after its all mixed
together. But hey, thats what they like. You might be on to
something.

Pierre

Kevin B wrote:
> My family (myself included) thinks the best part of pulled pork is the
> spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
> in half and smoked both halves? I'm thinking that this will give me more
> surface to rub. Will it cut down on my smoking time?
>
> Thanks!
> Kevin
>
>
Not uncommon to do so, go ahead nd try it out.

--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

Pierre wrote:
> Kevin B wrote:
>
>>My family (myself included) thinks the best part of pulled pork is
>
> the
>
>>spicy, crusty outside. Would it be bad if I took an 8lb pork butt,
>
> cut it
>
>>in half and smoked both halves? I'm thinking that this will give me
>
> more
>
>>surface to rub. Will it cut down on my smoking time?
>>
>>Thanks!
>>Kevin
>
>
> Kevin, yes. Probably cut down on smoking time.
> The more I think about it, there will be less flavored "bark" if you
> will, to flavor the rest of the pork thats barkless after its all mixed
> together. But hey, thats what they like. You might be on to
> something.
>
> Pierre
>
There would be more bark because there would be more surface area.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen wrote:
> There would be more bark because there would be more surface area.


Actually that has not been my experience. I'm not talking butter flying
it but more cutting a 1/3 through on the top (2 cuts) and a single cut
on the bottom to form a "W" shape. In this case the drippings rendered
accumulate in the cut so no bark forms. I find this cuts down on the
time tremendously and you end up with meat that has excellent flavor.
Bark however is not as good as a long cook. You end up finished within
6-12 hours and that just isn't enough time to develop as deep a bark as
you get in an overnighter. Meat flavor is great because you expose more
surface to the rubs and smoke. I still prefer long cooks but I have had
many people prefer the flavor of the "w" cooked pork over the slower
traditional(they tend to not like the crunch of alot of bark though).

-CAL

On 31-Jan-2005, "Kevin B" > wrote:

> My family (myself included) thinks the best part of pulled pork is the
> spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
> in half and smoked both halves? I'm thinking that this will give me more
> surface to rub. Will it cut down on my smoking time?
>
> Thanks!
> Kevin

You can smoke (BBQ) pieces of any size. However, when it gets real
small, control over the doneness gets more difficult. Pieces of 2 lbs
aren't particularly difficult. Under ~2 lbs, you need to treat it like ribs.
That's a guestimate. I've done 2 lb pieces without too much difficulty.
You have to watch them though, because they'll get done real quick.

Brick (Keep the shiny side up)

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It will be dried out before it get tender enough to pull. In my opinion,
whole pork butts are not anywhere as good as whole shoulders. It does cost
quite a bit more to buy a whole 24 - 26 Lb. shoulder with the skin intact
and you get less meat per pound, but when smoked about 24 to 30 hours, it is
far better.
Bigger is Better!

Michael C.

I have been smoking whole shoulders for 20 years and will never go back to
Butts.

"Kevin B" > wrote in message
...
> My family (myself included) thinks the best part of pulled pork is the
> spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
> in half and smoked both halves? I'm thinking that this will give me more
> surface to rub. Will it cut down on my smoking time?
>
> Thanks!
> Kevin
>
>

Michael Crane wrote:


> I have been smoking whole shoulders for 20 years and will never go back to
> Butts.
>
> "Kevin B" > wrote in message
> ...
>
>>My family (myself included) thinks the best part of pulled pork is the
>>spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
>>in half and smoked both halves? I'm thinking that this will give me more
>>surface to rub. Will it cut down on my smoking time?
>>

Top posting corrected.

> It will be dried out before it get tender enough to pull. In my
opinion,
> whole pork butts are not anywhere as good as whole shoulders. It
does cost
> quite a bit more to buy a whole 24 - 26 Lb. shoulder with the skin
intact
> and you get less meat per pound, but when smoked about 24 to 30
hours, it is
> far better.
> Bigger is Better!
>

While have never smoked a whole shoulder, I have done both picnics and
butts. I've never had them turn out dry. The pulled pork I've gotten
from my smokers has been reliably excellent. At least that is what my
family and friends keep saying.

Last weekend I did two pork butts. There were six adults around the
table. Between what was eaten and gratefully taken home, there was
enough left for one more meal. I think they like it.

Matthew

On Fri, 04 Feb 2005 07:43:18 -0500, "Matthew L. Martin"
> wrote:

>Michael Crane wrote:
>
>
>> I have been smoking whole shoulders for 20 years and will never go back to
>> Butts.
>>
>> "Kevin B" > wrote in message
>> ...
>>
>>>My family (myself included) thinks the best part of pulled pork is the
>>>spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
>>>in half and smoked both halves? I'm thinking that this will give me more
>>>surface to rub. Will it cut down on my smoking time?
>>>
>
>Top posting corrected.
>
> > It will be dried out before it get tender enough to pull. In my
>opinion, whole pork butts are not anywhere as good as whole shoulders.
>
>While have never smoked a whole shoulder, I have done both picnics and
>butts. I've never had them turn out dry. The pulled pork I've gotten
>from my smokers has been reliably excellent. At least that is what my
>family and friends keep saying.
>
>Last weekend I did two pork butts. There were six adults around the
>table. Between what was eaten and gratefully taken home, there was
>enough left for one more meal. I think they like it.
>
>Matthew

Welcome to the Kamado Klub, Matthew. :0)
That cooker really does make moister Q.
Harry

> Michael Crane wrote:
>
>
> > I have been smoking whole shoulders for 20 years and will never go back
to
> > Butts.
> > It will be dried out before it get tender enough to pull. In my
> opinion,
> > whole pork butts are not anywhere as good as whole shoulders. It
> does cost
> > quite a bit more to buy a whole 24 - 26 Lb. shoulder with the skin
> intact
> > and you get less meat per pound, but when smoked about 24 to 30
> hours, it is
> > far better.

OK, Michael, you've stated your opinion, but not why. Does it make you feel
better to cook it, or does it taste better? If you think it tastes better,
then take a stab at what the difference is please.

As an example of a useless statement consider the following: I think top
round steaks ROCK!

Kind of pointless to make a statement without any support, aint it?

But hell, we're all interested in someone willing and able to bbq something
for over 24 hours, so no direspect is intended, just clarification.


Dale
--

Kevin B wrote:
> My family (myself included) thinks the best part of pulled pork is the
> spicy, crusty outside. Would it be bad if I took an 8lb pork butt, cut it
> in half and smoked both halves? I'm thinking that this will give me more
> surface to rub. Will it cut down on my smoking time?
>
> Thanks!
> Kevin
>
>
Kevin,
Alot of people do like the crusty outside as it is so flavor intense. I
think I read that some Q Joints do a similar thing to maximize Mr. Brown
(otherwise know as crusty stuff!)

I know we've talked about smaller size, shorter cook times before here,
but I can't remember the consensus. I haven't tried it myself but I
would think that two - 4 pounders would get to an internal temp quicker
than an 8 pounder. Go for it! Plus, if what your really after is more
crust, it sure won't take any longer.

--
Regards; Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!