can a butt be to small?

Discussion in 'Pork' started by lennyluminum, Apr 13, 2009.

  1. I usually get my butts around 4-5lbs and they take a good amount of time to cook. If I cut them in half down to about 2-2.5lbs in theory they will cook in half the time. So my question is, will they cook to fast and not have adequate time to break down all the tissue? Also when cutting a butt in half dose one half still have the bone or would I cut out the bone then cut it in half?
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I havent had good luck with the smaller one. I do not think it has the time to slowly break everything down. Just what I have observed.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    can a butt be to small?
    ...on my wife no, on meat, yes.

    They need time to absorb the smoke and for the meat to properly break down. If not, we could just slather it in liquid smoke and put it in the microwave. LOL
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I like big butts.................................[​IMG]

    Ya, the smaller ones dont turn out as well, just the same as those monsters at 10-12# wont either, stick with the 6-8#'ers and you will be fine. The smaller one's are for crock pots,or the oven. (2 notty words?)
     
  5. alx

    alx Master of the Pit OTBS Member

    Lennyluminum you might want to try country style "ribs" they are from shoulder and cook alot quicker, with great porky taste.I like6- 9 pound butts and personaly feel cooking the whole butt is way to go-just my preference.
     
  6. mgwerks

    mgwerks Smoking Fanatic

    ... and I can not lie.
     
  7. thanks for the always good input everyone. I was doing mostly 4-5 lb butts and I think you are all right I think the bigger ones I have done do seem to come out better. I'll stick to the 8 ponders. If I put them in a few hours before the ribs I think they should all get done about the same time.
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    If you smoke smaller pieces, you could reduce your smoke chamber/rack temp to compensate for the more rpid heat absorption. The longer you can linger in the 145-160 range, the more tender. Get it up over 140, then let 'r soak...

    Eric
     
  9. only time I would consider cutting in half would be if I was doing up back bacon, of course would debone that, but otherwise I would go bigger as said above.

    Country ribs are delicious, with a nice rub, and dipping sauce.... mmmmmm

    Matt
    aka Rocky
     
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    I'm a butt mmaaannn......oh wrong forum....myself I would not half the butt. Good things take time and pork butt's are included. Good luck
     

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