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Two Butt Questions

jimi1234jimi1234 Posts: 98
edited November -1 in EggHead Forum
Has anybody ever cooked a small butt? One that has been cut into smaller hunks.

I might pick up a 3 lb piece of shoulder since time is not on my side and I am not cooking for a crowd.

Will the results be the same?

For my second question - does anybody have a recipe for a good sweet sauce for pulled pork? Would this me 'Memphis Style'?

I am debating just thinning out my normal molasses based sauce but am thinking it might be a little too intense (spiced) for pulled pork.
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Comments

  • Essex CountyEssex County Posts: 990
    I've done smaller pieces of butt before. The upside is that you get more bark. But the 2 hour per pound rule doesn't apply to a piece that small though. You'll need more time to do a true low and slow.
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