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Is a 2.6 lbs Boston butt too small to smoke for pulled pork?

post #1 of 16
Thread Starter 

I was going to make one with my novice skills and then I started reading on the forum that you generally don't want to get under 6-7 lbs roast for pulled pork?

 

I really don't want to throw this piece of meat in the crock pot!

 

What do you think?  Stick it in the smoker and hope for the best?

post #2 of 16

I'm a noobie too and don't really have the experience lots of others do, but hey I'd give it a shot. Maybe inject it and with the weight it won't take nearly as long. Make sure you have a water pan with some kind of liquid (apple juice, etc) and maybe mop it as well. If you do it let us know how it turned out. I did a 7.5 lb last week and didn't foil it...man was it good!

post #3 of 16

Give it a shot, as long as there is a bit of fat in the meat it should be fine.  Keep an eye on your temps, I would guess it wouldn't take as long as some of the bigger butts.

post #4 of 16

Go for it,

Remember the Qview biggrin.gif

post #5 of 16

Smoke it! Just watch your temps, it won't take as long as a big butt.

post #6 of 16
Thread Starter 

I think I'm going to smoke it at 220 from start till the IT gets to 195 and then pull it off, let it rest for 1.5 hours and pull away!

post #7 of 16

Well, other than I could probably eat the whole thing myself............go for it. biggrin.gif

post #8 of 16

I sometimes cut a butt into smaller chunks, smoke them hot for rind and good smoke, then pull it off before it is complete and wrap in foil and freeze so i can take one out of the freezer and finish it up in a crockpot when i want "fresh" pulled pork for dinner.  By not cooking it the whole way, some of the fat gets rendered in the crock pot, keeping it moist.  Much like wrapping it in foil at the end of the cook.  

post #9 of 16

I use the Weber Kettle for smaller cuts.  I have done samller butts for pulling with great success.

post #10 of 16

There is no reason to only Smoke 7+Lb Butts! icon_lol.gif...All the procedures still apply smoke to 165*F... Foil with Liquid and take to 205*F, with a rest, to pull...The only difference is it will take 5 +/- hours instead of 15+...JJ

post #11 of 16

Smoke it carefully.  But smoke it!

 

It will be a little dryer because of the exposed surface to internal meat ratio.  You should still be fine if you are careful!

 

Good luck and good smoking.

post #12 of 16
Thread Starter 
Quote:
Originally Posted by Venture View Post

Smoke it carefully.  But smoke it!

 

It will be a little dryer because of the exposed surface to internal meat ratio.  You should still be fine if you are careful!

 

Good luck and good smoking.



People keep saying to be "careful" and "watch your temps"...  A little clarification would be nice.  I'm a novice and hate ruining good meat.  I'm learning from my mistakes but other than this forum, have no where else to go for advice or learning opportunities.  

post #13 of 16
Quote:
Originally Posted by Reddd View Post



People keep saying to be "careful" and "watch your temps"...  A little clarification would be nice.  I'm a novice and hate ruining good meat.  I'm learning from my mistakes but other than this forum, have no where else to go for advice or learning opportunities.  



The Temps you want are between 215*F and 250*F with 225*F being optimal for Smoking..." Be careful and watch your temps" includes Internal Temps. 165*-170*F is a good time to Foil, especially with a small piece of meat, then take it to 205*F if you plan on Pulling it...Temps are important...Look at it this way. A 15 Lb Beef Rib Roast Smoked at 225* with an finished IT of 130*F will be Juicy...A 2 inch thick 2 Lb Rib Steak Smoked at 225*F with a finished IT of 130*F will be JUST as Juicy....The difference is Smoking and IT temps must be watched more closely because there is a smaller Window of Perfection with smaller Cuts...You will be fine...JJ

 

post #14 of 16

Sounds like JJ has you covered!

post #15 of 16
Thread Starter 

Thanks Dudes!  I'll get the camera fired up!

post #16 of 16

Jimmy has you covered - I think I would just emphasize - add a little liquid with one this small like Jimmy mentioned in his first post. 

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