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pulled pork?

Do any of you cut up your butts into smaller chunks before smoking. I have done a few cooks like this. Adds surface area for the rub and more bark. Seems to make for a faster cook as well. Usually smoke for around 3 hours then into a pan with a little liquid and foil. Speeds things up and I haven't really noticed any drawbacks in the finished product other than the bark does soften a bit. Thoughts? Thanks.
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Comments

  • EggcelsiorEggcelsior Posts: 11,290
    I would only think that it may make the pork slightly less forgiving. If it's working, sounds awesome.
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  • jerrypjerryp Posts: 226
    Seems like a cool method if your in a hurry. Do the pieces cook at a consistant rate?
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  • gdenbygdenby Posts: 4,514
    When I've tried smaller pieces of butt, between .3 and 3 pounds, the finished product is somewhat drier than I like. However, I've not tried foiling w. liquid.

    You method gives me an idea. Take a bunch of sliced shoulder (aka country ribs,) and start cooking them in foil to boost the speed. Then unwrap, rub, and finish in warm smoke to build the bark.
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  • SPRIGSSPRIGS Posts: 214
    I haven't really noticed the pieces cooking any differently.  Pretty consistent across the board.  I try to get them as close as possible to all being the same size.  I do my chuck roast for pulled beef like this as well. 
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