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Pork butt ?

post #1 of 9
Thread Starter 
Is there a preferred size to smoke. My butcher has 7-8# butts. But with just the family I asked him to cut down to around the 5# mark. Is that to small? I realize the cook will not take as long. But are there any other factors when cooking a smaller piece of meat? Thanks
post #2 of 9

I always use a 4-5 lb butt.  The 1.5 per pound never works for me, it is closer to 2 hours per pound in my smoker. 

post #3 of 9

You can certainly do a 5# one but why not do the bigger one and freeze some for later? Makes great tacos, burritos and chili just to mention a few items 

post #4 of 9
Thread Starter 
Never thought about using the pp go the other stuff. I may try it. Thanks
post #5 of 9

What Scar said! But even if you use a small one the procedure is the same & the taste will be the same, it will just take less time to cook.

post #6 of 9
Quote:
Originally Posted by Scarbelly View Post

You can certainly do a 5# one but why not do the bigger one and freeze some for later? Makes great tacos, burritos and chili just to mention a few items 



I will smoke a few at a time and freeze them. put in food saver bags then when ever you want some , take it out and heat it up .

my wife love pulled pork in chili.

tacos sound good. might take some out and make PP tacos for lunch.  icon14.gif

 

post #7 of 9

We always smoke extra and freeze some for reheating later

post #8 of 9

I'm a Bark Hound so I like to do a few 4-5 pounders...Saves time and more tasty Bark! Woof!...JJ

 

I just made Cubano Sandwiches with left over Pulled Pork and left over Double Smoked Ham...They were Awesome...Next time if I have Smoked Swiss Cheese, I will use that too!  yahoo.gif...JJ

post #9 of 9

The left overs are also great on a salad or a stuffed baked potatoe, my families favorites for the left overs.

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