Pork butt question

johnrezz

So the butcher at the supermarket sold my wife two 4lb. pork shoulder roasts instead of 1 8lb butt. When I went back they were all out of butts.

How do I go about cooking this? It normally takes about 15 hours to cook a 8-10 lb butt at 230 dome.

I was wanting to make eastern NC BBQ but I am concerned about it drying out since there is not much fat on these shoulders and I have no idea how long to plan for cooking time. I was planning on putting it on tonight but should I wait until the morning to get it going since they are only 4 lbs....

Any help would be appreciated...

407BGE

Two four pounders will cook faster than a single 8. I would think not quite 1/2 but maybe 70% of the time. I would push them together so they act more like 1. I'm not sure though that your going to be as happy with the results.

Celtic Wolf

You are looking at 6 hours maybe a wee bit more. Pushing them together won't accomplish much as they will shrink.

If the fat cap has been removed you can always drape the butts in bacon.

Then I would remind your butcher that by removing the fat cap he took away most of the flavor.

Knauf

I did a 4 pounder last week (usually do 8+ pounders) It took about 70% of normal to cook at 250. The meat was drier than a fat covered 8 pounder but still very tasty. You'll be ok starting tomorrow AM and pulling in the afternoon.