quick question about cutting pork shoulder in half

dad of four

Smoke Blower

Original poster

Jul 11, 2012

94

12

Dayton, OH

• Sep 7, 2012

• #1

1. Sorry if this has been covered, I'm on a slow connection w/ my droid...
Picked up my first pork butt today.
Got the smallest one still 14 lbs.
Smoking with an MES-40
Can I cut it in half to roughly cut cook time in half.
Left overs? Do I cook all 14 lbs, and freeze left overs, or freeze raw pork to cook another day?

 

Last edited: Sep 7, 2012

dad of four

Smoke Blower

Original poster

Thread starter

Jul 11, 2012

94

12

Dayton, OH

• Sep 7, 2012

• #2

Deleted

 

Last edited: Sep 7, 2012

thsmormonsmokes

Smoking Fanatic

Dec 11, 2011

358

51

Lindon, UT

• Sep 7, 2012

• #3

I'd probably cook the whole thing if it were me.  But I also run a coal burner, so I'd be way less fuel efficient to have 2 fires to cook the same amount.  If you're running an electric that isn't as much of a concern.  Left overs refrigerate or freeze really well, so why not just knock it all out at once.

Personally, I think this one is 100% personal preference.  I don't think there's a right or wrong answer.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Sep 7, 2012

• #4

DoF, afternoon.....  Yes you can cut it in half...  Use the blade bone as a guide as to where to cut it....  Salt and season all sides and refer overnight.... smoke it...  and proceed for slicing or pulling...  foiling or not foiling...  

You can also replace the bone with onions, garlic, bacon or what ever and roll and tie with string also...  just be sure to cook in a higher temp smoker as now you do not have "whole intact muscle", as bacteria has entered the center of the meat hunk.... and remember to get the internal temp of the rolled roast to 140 ish within 4 hours of starting the whole project....  Have the smoker fired up to temp before you start cutting on the butt if planning on stuffing and rolling...  

Dave

 

sqwib

Smoking Guru

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Sep 25, 2007

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Philadelphia

• Sep 8, 2012

• #5

Ditto dave

Plus if you like bark, you will have more surface area for bark formation.

 

dad of four

Smoke Blower

Original poster

Thread starter

Jul 11, 2012

94

12

Dayton, OH

• Sep 8, 2012

• #6

FYI, as I mentioned in another thread, it turns out my 14 pound butt was really 2 seven pound butts in the same vacuum pack

 

tom c

Smoking Fanatic

Aug 26, 2011

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16

Orlando, FL

• Sep 9, 2012

• #7

Don't forgat the finishing sauce.    http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

 

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

9,359

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NW Ohio - outside Toledo

• Sep 9, 2012

• #8

Yep , Dave has it spot-on , and when cut , as Sqwib says, you'll get more goodness

 , Bark.