Cut pork butt in half before smoking?

[djsams]

Hi All. I have a 7lb pork butt - bone in. There are only two of us so we typically pull and freeze much for later. Do any of you ever cut it in half before smoking? Remove or leave the bone in? I have even been wondering if cutting in half but still smoking both halves makes sense. That would increase the surface area allowing for more seasoning, possibly more smoke flavor, and more browned and crispy content in the mix. Maybe also reduce total cooking time?! Am I on the right track or headed for a train wreck?

Thanks! Dan

 

[mixed up]

I would think it has a better chance of drying out .I smoke a whole thing then eat on it a few days then freeze the rest for later

 

[Redoctapus]

Hi All. I have a 7lb pork butt - bone in. There are only two of us so we typically pull and freeze much for later. Do any of you ever cut it in half before smoking? Remove or leave the bone in? I have even been wondering if cutting in half but still smoking both halves makes sense. That would increase the surface area allowing for more seasoning, possibly more smoke flavor, and more browned and crispy content in the mix. Maybe also reduce total cooking time?! Am I on the right track or headed for a train wreck?

Thanks! Dan

Hi djsams,
There are as many good ways out there as there are pit masters! Here at my house it's my wife and I.
Cutting the butt in half will do all you describe., more smoke surface an more well seasoned bark. And reduced cooking time.
Less cooking time has drawback(s). There are enzymes in the meat structure that work on tenderizing the meat below 145f. These enzymes are turned off above 145f. There nothing like a Prime Rib cooked at 220 for 3 hours and held at 130 for 10-15 more hours. When a big chuck of meat goes in a hot oven, 350f. The high temp works fast, but some cells burst giving up moisture and enzymes quit working at 145f. The idea of cooking a prime rib at 220f for a couple hours developed a dark bark but mostly "sanitize" the outer surfaces that may have accumulated on the outside of the roast. DHEC wants foods heated rapidly to temps above 165f but most of these proteins like hamburger have been processed which introduced contaminates into the item.
If you search internet for Alto Shaam owners manual Alto Shaam Chefs discuss low and slow cooking. So the manuals for analog ovens talk about low-low temps. The more modern manuals are for digital age and the ovens do not go below 155f.
(I bought an old analog oven off of Craiglist 8 years ago for $150.00)
I have the manual with recipes for big primal cuts. After work I'll try to post it.
The methods you have described will have good results. Just keep in mind low and slow is juices with less weight loss.

 

[Cowboy1955]

I leave mine whole, never cut in half

 

[Redoctapus]

I leave mine while , never cut in half

Me too!

 

[djsams]

Thanks guys for your input and the detailed explanation. It's going into my PB in one piece!

 

[Tim W]

Thanks guys for your input and the detailed explanation. It's going into my PB in one piece!

I have not found any difference in cutting one up other than having to run the smoker twice vacuum bagging the cooked meat and freezing then microwave later works great

 

[ANT0407]

I have not found any difference in cutting one up other than having to run the smoker twice vacuum bagging the cooked meat and freezing then microwave later works great

Try heating that vac sealed bag in hot water. You will like the results even better.

 

[Tim W]

Try heating that vac sealed bag in hot water. You will like the results even better.

With the water bath you don't run the risk of overlooking. I just get to anxious to wate.

 

[ANT0407]

With the water bath you don't run the risk of overlooking. I just get to anxious to wate.

Can't rush perfection......lol