Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boston butt size

All over the mapAll over the map Posts: 28
edited 5:24PM in EggHead Forum
I have two 10 lb butts. Is there any problem with dividing them in half so that they cook quicker? Is there any advantage in leaving them larger?

Comments

  • locolongballlocolongball Posts: 414
    All over the map,[p]Never tried...sure it would be fine. Just not sure how long they would take...

  • gdenbygdenby Posts: 5,269
    All over the map,[p]I'm sure there are lots of folks who do huge butts all the time. I'm not on of them (yet) but I can tell you that the larger they get, the more likely they will be very moist and flavorful. The bigger ones seem to offer enough fat for moistness while the collagen turns to gelatin. The first butt I did was a small 3.5 pound piece, and it was unpleasantly dry, despite falling apart. [p]gdenby
  • thirdeyethirdeye Posts: 7,428
    gdenby,[p]Bigger is more better. 7 or 8 pounders are the easiest for me to buy, packaged two to the Cryo pack. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
Sign In or Register to comment.
Click here for Forum Use Guidelines.