pulled pork?

SPRIGS · January 25

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.

Eggcelsior · January 25

I would only think that it may make the pork slightly less forgiving. If it's working, sounds awesome.

jerryp · January 25

Seems like a cool method if your in a hurry. Do the pieces cook at a consistant rate?

gdenby · January 25

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.

SPRIGS · January 25

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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