First double Pork Butt

shadowcaster

Getting ready to do a couple pork butts tonight. I picked up a grill extender and finally got my hands on some bear claws that I have been wanting for a little while. I originally wanted to butts of the same size but due to work I could not go and pick them up myself so I had someone else go down and get them. I ended up getting one that is about 9.5lbs and the other one was about 9lbs but it is cut in half. has any one ever cut one in half, if so how did it turn out? I am planning in the smaller one to be done sooner than the large whole one so I will probably put it on a little later. What are your thoughts? I injected and rubbed the butts last night and I will put them on after work tonight. I will add a few more pics later on tonight.

six_egg

So far so good keep us posted and please show end result pictures. I am sure they will cook at different rates because of size. Sounds like they are both ready to go on at same time. I would start both at the same time. It will not hurt the smaller one to be FTC while big one is cooking. Just my 2 cents.

shadowcaster

six_egg said:

So far so good keep us posted and please show end result pictures. I am sure they will cook at different rates because of size. Sounds like they are both ready to go on at same time. I would start both at the same time. It will not hurt the smaller one to be FTC while big one is cooking. Just my 2 cents.

Yea that is what I will probably do. I started to think about it more and figured I would rather have it done early than putting it on late and waiting for it to finish. Thanks!

Black_Badger

Seems like the other option would be to cut the larger one into halves as well. That should give you roughly equal size pieces. They will probably cook quicker that way, plus you'll have more surface area and more bark. I think there's a limit where smaller is not better, but 4-5 # should be fine.

Cheers

B_B

shadowcaster

One step closer. Just waiting for the egg to get started up.

Cerebellum300

See my post on 5# butt that I just put up on the board. Don't yet know about taste but if looks mean anything, it will be good.

shadowcaster

Alright, they are on the grill. Bad news is the grate extender that I picked up won't fit the medium when using the platesetter. I was going to do the brisket that I had left over from last time but I guess there is always tomorrow ;-). Here is another picture...

shadowcaster

Well the butts came out really good. I ended up ha ing to foil them though I put them on just a little after 6pm Friday night. At 11 am sat the IT was 162. At 500 pm the temp was still at 162.0. So I foiled and finiched them off that way. Still turned out really good and everyone loved it.

Trini_in_Ottawa

Looks amazing!
What sauce did you make for the side to go with it?

shadowcaster

I get a bbq sauce in Detroit that goes great with pork. For sides we did corn on the grill, potato salad and some cole slaw