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My first butt with Q-View - was - (Can I cut my butt in half)?

Discussion in 'Pork' started by dburne, Nov 8, 2013.

  1. dburne

    dburne Meat Mopper

    Hey gang,

    No not that one - my boston butt I picked up today. Doing my first butt tomorrow, and just got back from picking up an app 10 lb butt.

    Now, I really do not want to spend 15-20 hours on my first go around, so can I not just cut it in half to reduce the cook time to more like 8-10 hours or so? I will be cooking it by internal temp, just trying to gauge app how long I will be doing this.

    Also, if this works ok any particular way to cut it in half?

    Sorry gang, still fairly new especially as this will be my first attempt at pulled pork.

    Thanks for any help,
    Last edited: Nov 9, 2013
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Yes you can do that.
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    If it's a boneless butt from Costco it's already cut in half. If it's a regular, bone in butt, yes you can cut it. Use a hacksaw on the bone, or just bone it out and truss it. Should end up about 7 or 8 lbs and will cook quite a bit faster than full size with the bone.
  4. dburne

    dburne Meat Mopper

    Thanks guys!

    Yes it is a bone in - I see the bone on one side -  what do you mean by " truss" it?
  5. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

  6. dburne

    dburne Meat Mopper

    Thanks guys, I may just see if I can cut it in half with the bone in it - don't have a hacksaw, but do have a really great sharp knife that may do it. Otherwise I will take the bone out.
  7. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    To de-bone it you don't need a hacksaw. I wouldn't try cutting through the bone that's a good way to ruin a nice sharp edge.
  8. dburne

    dburne Meat Mopper

    Ok, thanks - I watched the vid and have a good idea now of how to go about deboning.

    Thanks for the info!
  9. dburne

    dburne Meat Mopper

    Hey gang, another quick question:

    When I did spare ribs, I had a bottle of 50/50 mix  apple juice/apple cider vinegar, and would soak the ribs down about every hour that I had them bare in the smoker.

    Is it good to do the same with a butt, or does it matter?
  10. dburne

    dburne Meat Mopper

    Whew, ok it is deboned, butterflied and then cut in half - or at least as close to half as I could get.

    Mixed up Jeff's rub earlier, and applying it now - then will wrap the two halves up and put in fridge.

    Heck of it is, the store had butt halves - probably no bone - I should have just got two of them, was not sure if I should get them or the whole butt, so got the whole one.

    I am such a rookie!

    Smoker is prep'd and ready to go in the morning, am getting excited.
    Last edited: Nov 8, 2013
  11. webowabo

    webowabo Master of the Pit

    Cant wait to see your first of many great butts.. no, not those.. a Boston :biggrin:
  12. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Remember the rules. We need pics.
  13. dburne

    dburne Meat Mopper

    I will certainly take some pics.

    Going to be cold in the morning, around 32 - should get up to low 60's though by afternoon.

    Hope I can get the temp up where it needs to be during the morning. I would like to smoke these around 250.

  14. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    You can do that, just remember every time you open the smoker you add time. I don't spritz orop anything I smoke, just my preference.
  15. dburne

    dburne Meat Mopper

    Thanks dirtsailor, I won't do every hour but may every couple.
  16. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Important thing to remember, have fun.

    I don't spray or wrap butts or shoulders.
  17. dburne

    dburne Meat Mopper

    Indeed, I intend to have fun with this new experience, thanks!
  18. dburne

    dburne Meat Mopper

    Ok first of the Q-View:

    App 10 lb butt, deboned ( butterflied) into two halves. Jeff's rub applied last night, sitting on the counter this morning  waiting on the smoker to get up to temp.

    Temp is rising slowly, very slowly, but it is 36 degrees outside brrr. Draft is wide open, maybe it will get up to temp before too much longer.

    About half way there, only about 120 more degrees to go... perhaps I should quit watching the Maverick remote , watched pot and all lol.


    8:15 CST the butt is on,  got it up to 250, got some TBS going and now I am getting like really excited! Heck I might not even eat anything today and save up for tonight.

    9:55 am

    Outside temp is rising however getting pretty windy out, smoker temp dropped about 10 degrees so  having to open damper more -  may be burning through some charcoal today...
    Last edited: Nov 9, 2013
    newbiesmoker likes this.
  19. Looks good. Can you put up some sort of wind break?
  20. dburne

    dburne Meat Mopper

    Hmm, not sure I have anything here to do that with - will give some thought thanks.