Pork butt question

Manana · Posted: Jan 15 2013 Post subject: Pork butt question

I was watching Triple D on food network. They were at a place in Hawaii. The guy cut his butt in to smaller maybe 1lb pieces to smoke it. Seems like that would be the way to go if you didn't have all day to smoke.
Have any of you done this. Is there a reason this wouldn't be good?
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k.a.m. · Posted: Jan 15 2013 Post subject:

Manana, I have read where it creates more bark and if that is what your looking for then I believe it is a good way to go not to mention a shorter cooking time. I cook CSR's sometimes to the bark stage but not pulling temp and like the extra crispys.
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Canadian Bacon · Posted: Jan 15 2013 Post subject:

Seems like everyone is looking for shortcuts when bbq'ing.What ever happened to drinking a few brew and shooting the sh@t with friends around the cooker while tending a fire and doing true low and slow Q'ing.
Myself I would never start cutting butts and briskets into small pieces to cook faster.......just get out of bed and start earlier.

Now everyone wants sleep,wires and gadgets hanging out of their cooker's...anything that will help them get things done in a hurry....hands free,maintenance free.....thats no fun.....you may as well order out.

All these gadgets,gauges and wires and shortcuts are ruining the bbq experience.
This is only my opinion so don't everyone start going off on me...I still like to take my time when it comes to Q'ing and stick with the old tried and true methods.
It's done when its done! Very Happy

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Jarhead · Posted: Jan 15 2013 Post subject:

Manana · Posted: Jan 15 2013 Post subject:

That's a good argument CB however the weather right now isn't really conducive to sitting out and drinking by the smoker. I know as a Canadian you're probably a lot tougher than I am about the temperature, but I'm not sitting out there if it's below 65f. Laughing

Not to mention if you like bark, it seems that would be the way to go. Whether it takes you 5 or 15 hours, it's still smoked meat.
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Manana · Posted: Jan 15 2013 Post subject:

Jarhead!

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Hell Fire Grill · Posted: Jan 15 2013 Post subject:

Manana · Posted: Jan 15 2013 Post subject:

He did teleking me, but wouldn't my little butt be done when it's done just like his big butt? Very Happy

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Hell Fire Grill · Posted: Jan 15 2013 Post subject:

italian skewer · Posted: Jan 15 2013 Post subject:

Might as well throw in my 2 cents as well for what it's worth. Totally going with CB here. Just love the picture of a nice full piece of butt coming out of the smoker instead of a bunch of cubed pieces. Plus, as much as i love watching that show, you'll never see me trying those recipes. Some of those people sure know how to ruin meat. But that's just the old school in me. Give me a butt, a rub, some wood and a cooker and i'm good to go. I'm not into this rubbing, dipping, smoking for 4 hrs then putting it in the oven. But hey, again, that's the way i enjoy things. Rick. I don't like talking to people, so i'd rather fill my time drinking beer and listening to music. Laughing

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1buckie · Posted: Jan 15 2013 Post subject:

Hell Fire Grill · Posted: Jan 15 2013 Post subject:

Robert & Keri C · Posted: Jan 15 2013 Post subject:

If you are cooking KCBS comps, then the butt can be butterflied but not separated. Cooking at home, di whatever you want to do.

Cooking comps, catering and personal use on my FEC100 and I win and sleep nights.
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k.a.m. · Posted: Jan 15 2013 Post subject:

Rick, I never said I cut my Butts just do CSR's that way from time to time. Very Happy

I love my beer and Evans way to much to cut my cook times in half Brother. Wink

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Wynnebear · Posted: Jan 15 2013 Post subject:

Canadian Bacon · Posted: Jan 15 2013 Post subject:

Canadian Bacon · Posted: Jan 15 2013 Post subject:

I knew my response to Manana's post would stir a few people up
Laughing

and I love it......like I said......only one mans opinion. Laughing

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Canadian Bacon · Posted: Jan 15 2013 Post subject:

Manana · Posted: Jan 15 2013 Post subject:

So I was basically asking from a quality aspect so from what I can gather is that the pork would be tougher if I did this even if I smoked it to the same temp.? The guy on triple d didn't cook his all the way in smoker. Plus I am not so naive that I would think all the food he eats on the show is that good. I have in fact been to a restaurant in Spartansburg he said was good and it sucked the big one. But this show, seemed like a good way to do pork butt if you didn't have all the time to do a bigger whole butt. I will readily admit I am not as near into the smoking experience as some of you seem to be. I don't drink, I don't smoke cigarettes or cigars, but when it's warm I do enjoy sitting out and tending the fire. Not so much when it's 55 degrees out. Laughing

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1buckie · Posted: Jan 15 2013 Post subject:

Manana, I think you could get close enough to the tenderness w/ the smaller pieces.
I think the easy to spot difference being the larger piece you have a larger mass of fattiness to cook down & tenderize the meat....

The country ribs, for instance, I & a lot of people will braize them with liquid part of the cook to help get them tender.... Very Happy

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