Pulled Pork

[markyque]

I'm smoking an 8lb butt for a birthday party tomorrow and my POS Taylor thermometer crapped out.  No problem...I just use my instant read.  As I'm probing around I noticed that the bone in side is 10-15 degrees behind the other side.  Cut it in half and let the bone in side run another hour.  Anyone else experience this?

 

[s2k9k]

All the time on larger cuts, I will see temp differences like that all over in different areas of the cut. That's why i don't concern myself too much with temps on butts and just probe for tenderness.

 

[markyque]

I use the Sam Club cyro twin packs.  If the bone-in side is going to lag behind an hour, I'm inclined to cut it in half before smoking.  Potential advantages would be more bark, faster cook time and more consistent product...no?!

 

[s2k9k]

That is correct! More surface area = More bark! Smaller mass = Faster cook time!