Butterflying a pork butt.

[whistlepig]

Getting ready to do a couple of butts to vacuum seal and freeze. Was looking around and came across some articles about butterflying pork butts and was wondering if anyone had tried this.

 

[WaterRat]

While I haven’t butterflied one I have cut them into large chunks before. They smoke up nicely, and cook faster than if whole. I’d wrap after about 160 IT since it will be more prone to drying than if whole. On the plus side you get more rub on it and more bark. I prefer whole bone-in but if pressed for time or if you just want it a bit different than usual it will work fine.

 

[DougE]

Pulled pork

Having trouble handling whole Pork butts. Can I cut the (bone in butt) in half at the Money Muscle and cook both pieces together? Don’t want to cut bone out. Any ideas? Thanks

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[bill1]

I usually cut my butts completely in half, so they're 2 separate pieces, not really butterflied or spatchcocked. If they're partially frozen, gliding along the bone instead of into it can be challenging. I see no downsides if you're "pulling" all of it and they definitely cook faster including getting through the stall faster. If you want to slice some (not just pull it) cutting it the "long" ways gives smaller pieces. So sometimes I cut it the short way, though occasionally the bone interferes with that.

All that said I just did a butt yesterday and since I'd planned to start early and was fine eating late, I put the whole thing in. At 9pm, I was at 189F internal (just coming out of the stall) and I threw in the towel. (I'd run out of charcoal in my "labyrinth" as well.) So I brought it in, put it in the wife's oven at 375F for 30 minutes (to 210F internal) and it came out perfect. Half inch thick smoke ring all around. Still, I regretted not halving it up front...it was fully defrosted.

 

[SmokinEdge]

I actually fillet them out sometimes so the whole piece is about 1 1/2” thick and lays flat. They cook much faster and have many times more surface area for smoke and bark.

 

[zwiller]

Did not know as many were doing this. Got the idea here but forget who. As sexy as butterflying a butt and spatchcocking a bird looks ha, I prefer to just halve the thing so it's easier to handle. No other way to do butt IMO, 2x the bark and half the time.

 

[BigW.]

Every time.

 

[thirdeye]

Not really butterflying, but I usually remove the upper 1/3 to 1/2 of a butt roast so it will sit on the smoker with the money muscle facing up. The remainder of the roast will be ground pork, cubed pork, or sausage.