12 lb butt cam I split it

Discussion in 'Pork' started by lemans, May 16, 2014.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Guys,
    I got a 12 lb butt today for a smoke on Sunday. At 1 1/2 hr per pound I'm looking at
    A 18 hr smoke!! Can I cut it in half and smoke two 6 lbs for 9 hrs? Will that work?
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Yes that will work. It will also give you more surface area for some great bark.
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Of course you can. It will lower your cooking time and increase the amount of bark you can get. Good luck with it and don't forget the Q-view!

      MIke
     
    Last edited: May 16, 2014
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Thanks brothers
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Agree 100% with the other replies. I do it all the time to cut down on time and for more tasty bark. If you really want to cut back on the time, try a higher temp. I go about 300 and it takes about an hour a pound with no stall. The bark is really crispy and the meat is just as juicy and smokey as low and slow.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Last butt I cooked was 11 lb.  Cooked at 275 -300 and only took 12 hours.

    Foiling will cut down the cook time too.
     
  7. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So I decided to go for it without cutting in half
     
  8. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Then injected with apple juice vinegar , salt and sugar
     
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Into the fridge til 5am.
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Since you injected it, remember the 40-140F in 4 hours...... Dave
     
    lemans likes this.
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    4:45am smoker at 250 . Here we go!
     
  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Ps. Forgot the picture of Jeff's rub all over ...
     
  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Update 10hrs later. 180 degrees. Almost there
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Now that's the way to start a morning ! Thumbs Up
     
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    12 hrs later . Like butter!!! Put on the glaze let it rest
     
  17. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  18. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Yummo.
     
  19. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    A bad day of smokin is better than a good day at work!!
     
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice job on the butt Lemans,

    FWIW, cutting an 18 lb butt in half won't cut the cook time in half, unless you cut it horizontally through the center and reduce the overall thickness of the butt.   Say the butt is 14 inches long, 12 inches wide and 5 inches tall.   IF you cut it side to side, you'll have 2 hunks of meat that are 7 inches long, 12 inches wide but still 5 inches thick.   If you cut it front to back down the center, both pieces will be 12 inches long, 6 inches wide and still 5 inches thick.    The smallest dimension is what determines the cook time.   In this case, it's the 5 inch thickness of the butt.

    If you were to cut it horizontally, each piece would be 14 inches long, 12 inches wide but only 2.5 inches thick, which would reduce the cooking time.
     
    Last edited: May 18, 2014

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