Pulled Pork

Discussion in 'Pork' started by markyque, Jul 26, 2013.

  1. markyque

    markyque Smoke Blower

    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?
     
  2. s2k9k

    s2k9k AMNPS Test Group

    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.
     
  3. markyque

    markyque Smoke Blower

    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?!
     
  4. s2k9k

    s2k9k AMNPS Test Group

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

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