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Poke butt experiment question

I want to try various styles of pork butt at the same time to see if I like one over the other (specifically injected, rub, and no rub). I am afraid if I cook three butts, that the troops (my wife and various familial visitors) will begin to complain that they are tired of so much pork. Has anyone ever cut one but into three pieces to try each piece a different way? Anyone think this is a horrible idea and an abomination to Eggdom?
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  • bccomstockbccomstock Posts: 337
    I don't think that's a bad idea at all.. Would certainly save money.
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  • MrCookingNurseMrCookingNurse Posts: 4,329
    You can cut a large one down or buy some smaller butts. It's be fine. They sale 4 lbs butts


  • NibbleMeThisNibbleMeThis Posts: 2,254
    I wouldn't cut one into three pieces because each part of the pork butt has different texture and fat content, IMO. 

    I've cooked butts differently in the same cook for side by side testing, I think a lot of folks have.  Pork butt holds for a long time vac wrapped in the freezer, you'll eat it. 
    Knoxville, TN
  • Charlie tunaCharlie tuna Posts: 2,191
    Thinking back over the years before i had an egg and cooked on weber kettle cookers and offset wood cookers and comparing that product to my last three years cooking on an egg is not comparible.  Not comparible in taste AND consistancy.  Before my Egg days, there would be many times when i had standout success, but also many "so - so" cooks, good, but not outstanding!  The Egg changed all that !!  I probably cooked a hundred butts through the "low and slow" method during the first year.  Of course there was a price for these "low and slow" successful cooks.  All night cooks, and the inconsistancy in the way different butts cooked, always added a question to finish times, and if i would have enough fuel,etc..  Then came someone telling me they could cook butts in half the time without sacrificing the end result -- great tasting pork!!  This method was called "turbo cooking"!  I invested in a butt, and it made a believer out of me!  Turbo Cooking is basically a method where you start the cook at a low temperature and at this same time, exposing the butt to a maximum amount of smoke until you reach an internal temperature of 160 degrees(minimum).  At that point, the butt is wrapped in foil and placed back on the grill until it reached a finish internal temperature, which happens fast due to the foil.  This method increases the consistancy of turning out great tasting butts, and in half the time.    
  • EggcelsiorEggcelsior Posts: 11,540
    Poke butt experimentation? Watch out, you may be in for a shocker.... :-O
  • U_tardedU_tarded Posts: 1,310
    I've split boneless ones lengthwise before. Used half for traditional pp and half for a sweet and spicy version we like I usually use about 5-7 pound butts so it makes for a fairly quick cook
  • I've heard about that kind of experimentation goes on in college (go bama). No direct knowledge here, but thats what I heard.


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