- Oct 1, 2006
- 9
- 10
I am cooking 4 Pork Butts for a friend's party. They are all around 10lbs.
The party is accually on Saturday but I have to cook them on Thursday. I figure I can make it to where they finish late Thursday night. I would like to keep them as fresh as possible obviously. Would you suggest that I leave them in tact untill Saturday and let my buddy pull them then sauce then up as he wishes? Or should I go ahead and do it then he just has to heat it all up?
Then second thing is I really prefered he get smaller Butts. But with the holiday weekend going on he couldnt find any that were smaller. Not Sams Club not the local grocery or meat markets. They are bone in. I was wondering if it is would be advised to cut them in half? I thought I could find the bone and cut them as close as possible to halves as I could. Would this be a bad move on my part? I realize it would probaly make them cook at different times seeing some have bone and some don't. And what would the time differance be between them approximatly? I would use a thermometer but would maybe start the longer cooking Butts earlier than the other to get them close to the same ending time.
Any help is greatly appreciated. After a few summers of just messing around this is the beginning of my second summer of really trying to give a big effort in smoking meat. I had pretty decent success last year and am kind of nervouse becasue I have had friends asking me to cook for parties and don't wanna look like an idiot. I am still a very big beginner still eager to learn as much as possible. So thank you for your time and help. I can always us it.
Thank You.
J
The party is accually on Saturday but I have to cook them on Thursday. I figure I can make it to where they finish late Thursday night. I would like to keep them as fresh as possible obviously. Would you suggest that I leave them in tact untill Saturday and let my buddy pull them then sauce then up as he wishes? Or should I go ahead and do it then he just has to heat it all up?
Then second thing is I really prefered he get smaller Butts. But with the holiday weekend going on he couldnt find any that were smaller. Not Sams Club not the local grocery or meat markets. They are bone in. I was wondering if it is would be advised to cut them in half? I thought I could find the bone and cut them as close as possible to halves as I could. Would this be a bad move on my part? I realize it would probaly make them cook at different times seeing some have bone and some don't. And what would the time differance be between them approximatly? I would use a thermometer but would maybe start the longer cooking Butts earlier than the other to get them close to the same ending time.
Any help is greatly appreciated. After a few summers of just messing around this is the beginning of my second summer of really trying to give a big effort in smoking meat. I had pretty decent success last year and am kind of nervouse becasue I have had friends asking me to cook for parties and don't wanna look like an idiot. I am still a very big beginner still eager to learn as much as possible. So thank you for your time and help. I can always us it.
Thank You.
J