or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Can I Do It ???????
New Posts  All Forums:Forum Nav:

Can I Do It ???????

post #1 of 10
Thread Starter 
Ok, now I am not sure if what I am attempting to do is a Cardinal Sin or not but, later this month I am going to be smoking some brisket and pork butt for my work's company BBQ. It will be my smoker's maiden voyage. So here is the question. If I take an 8 lb. butt and cut it into thirds will it affect the outcome (dryness / taste) of the meat. I don't think it will but I wanted to ask the people who do this on a regular basis. The only reason that I want to do this is that I will be pressed for time because I will not get of shift until 8 am on the day of the BBQ. Erik,
post #2 of 10
Never done it before, but it should shorten the cook time somewhat. Tell the boss that you are cooking for a company related event and need that time to do it right. You don't want to screw the que!
post #3 of 10
I too have never cut a piece of meat up to tr and save time for it will only save you a very short amount of time. So like Marty said tell the boss if he want it done right you need the time. Or you could smoke it before hand a re-heat it. Now I have done that a couple of time with really good results too.
post #4 of 10
I agree that smoking the meat ahead of time and reheating in a crock pot is the way to go. In fact, we just ate the last of our pulled pork on a fishing trip this week. Took it on the trip frozen and reheated in a pan with beer to make it ready to serve. Still tasted great.
post #5 of 10
Don't give up on this until you hear from some who have done this.
After all, it seems you would get more of the tasty outside crust too, if it was cut in pieces.

I never did it, but I'm sure some have.

post #6 of 10
It should reduce cook times, and definitely adds more bark. I often cook "country style ribs" which are just a butt sliced up by the butcher. It greatly reduces cook time, adds lots more bark goodness, but does add some extra prep and pulling time.
post #7 of 10
Thread Starter 
Thank you for the quick replies. I still have to season the smoker, I almost have it finished. I will probably do a trial run at home by cutting the butt into thirds and see if it works. If not, then the doggys will get a major treatPDT_Armataz_01_12.gif. If I indeed need to do the smoke while I am on shift the day before then I will pull the day prior to the BBQ and place it in Ziploc's. If I can't use beer, then are there any other options to use in it's place. The only reason that I ask is because this will be held on county property and I don't think that they will allow beer on the premsise. I will have to check. Thanks Again, Erik,
post #8 of 10
Put your beer in a disguised container. That's what goodie two-shoes do. I doubt they'll have any "Beer-sniffing" dogs at the shindig.

post #9 of 10
My company's President would rather buy pizza for customer's rather than my pulled pork from a trusted Authority. If it is a little dry don't worry, just have some homade sauce and pickles.

post #10 of 10
In place of beer you could use a little water and then shake on some of your rub, works for me.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Can I Do It ???????