12# boneless pork but cut it in half or not.

[onewondershow]

This is going to be my second attempt at pulled pork and I bought a 12# boneless pork butt from costco. My question is If I cut it right down the middle to get  2x6# pieces will this half the cook time with out having any negative effects? I'm figurring 1.5-2 hours a pound so the 12# whole piece would take 18-24 hours, but if I smoke it as 2 6# pieces it should only take 8-12 hours? Any insights would be great thanks. I plan on just doing a simple dry rub using some mustard to help it stick and cooking between 225-250 until IT of 200-205.

 

[pgsmoker64]

Hi OW!

I guess this all depends on how long you want to spend watching the smoker.

Splitting it in half you are still looking at 12+ hours on the smoke.  What type smoker are you using?  That can make a difference as well.  Less babysitting with an electric but more cave man fun tending the fire!  LOL

I love low and slow, but you can get a very juicy and tender pork butt running the smoker at 275, which will speed up the smoke slightly.  You can also speed it up by foiling at about 160 IT.

If you are not concerned with time and you don't mind missing a little sleep, leave it whole and into the smoker...otherwise, cut it, raise the temp a little, and foil at 160 (Texas crutch).

Good luck,

Bill

 

[onewondershow]

I have a cabelas 7 in 1 which up till now I've used with propane but was planning on using lump charcoal. I was going to do a test early Saturday when I get home from work,I work midnight to 8 am. If all goes well i will be using the lump charcoal, starting Saturday afternoon and cooking into Sunday for Sunday dinner. if not then I'll fire up the propane. I am not to worried about the sleep thing. My wife can monitor the maverick et-732 and wake me if there is a problem.

 

[pgsmoker64]

You might think about using briquettes instead of lump.  Lump burns hotter and quicker.  I use it for ribs or chicken, but for long smokes like butts and briskets I go with briquettes.

Good luck and keep us posted.

P.S. - don't forget the q-view!!! Start to finish my friend, we like it all!!!

Bill

 

[mdboatbum]

Hang on  a second... I'm sending my magical meat cutting ray through the interwebs to your house....annnnnnnd THERE. Whew! When you open that package you'll find I've divided it into 2 separate pieces for you. You're welcome.

As for the time, well, it's done when it's done. Time and temp are like red lights in Mexico city. They're only meant to be a loose guideline. A suggestion if you will. That being said, you're estimates sound about right. Allow for 12-15 hours to be sure. You can bump your temp up to hasten the process, and also wrap it. It's done when a probe or toothpick slides in with no resistance.

Good luck and go get your camera. We want Q view.

 

[onewondershow]

Hang on  a second... I'm sending my magical meat cutting ray through the interwebs to your house....annnnnnnd THERE. Whew! When you open that package you'll find I've divided it into 2 separate pieces for you. You're welcome.

As for the time, well, it's done when it's done. Time and temp are like red lights in Mexico city. They're only meant to be a loose guideline. A suggestion if you will. That being said, you're estimates sound about right. Allow for 12-15 hours to be sure. You can bump your temp up to hasten the process, and also wrap it. It's done when a probe or toothpick slides in with no resistance.

Good luck and go get your camera. We want Q view.

HA HA HA HA I woke up late for work but read this and had to check before leaving, your magic meat cutting ray worked lol. I did not see the little divide down the middle when I bought it. I will definitely try to take some q-view and post back this weekend if all goes according to plan 

 

[roller]

I like to leave mine whole. That way I only have 1 to tend to....

 

[frosty]

I agree with Roller, and I have left mine whole most of the time.  But when I DID split it; the cooking time was not reduced by half. 

My experience is just let a bigger one go on smoking.  You can always start it a little earlier, or overnight.  When it is done, we can eat.  That is what my family grew up on so flexibilty is necessary.

Either way good luck!

 

[onewondershow]

I just want to thank everyone for the help will post q-view when I can butts came out great. Either today or tomorrow I will post Q-view and my notes on what went well and what didn't lol but overall final product was great and my wife and family loved it. 

 

[flash]

It will shave some time off, but no where near half.

 

[mdboatbum]

Whether or not he "cut" it in half is a moot point, the package contained 2 separate boneless butts. Glad the smoke went well and the family loved it!! Now bring on those pics.

 

[onewondershow]

here is a link to the q-view

 

[mike johnson]

If you cut a piece of meat in half you expose about 33% more surface area IMO that means drier meat.