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More bark on pork butt.

Hey all, I have two pork butts totaling 20lbs. I'm thinking of cutting them in half and maybe quarters. I am assuming this will provide more "bark" and take less time. Can anyone think of drawbacks of doing this? Pros or cons?


  • henapplehenapple Posts: 15,983
    I usually cut mine into 4-5 lb pieces. I turbo though.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Sounds like it wont hurt anything then. What do you do for the turbo method?
  • Carolina QCarolina Q Posts: 12,873
    I once had two 5 lb butts. As an experiment, I cut one in half and cooked all three pieces at the same time, 250° dome. The 2.5 lb pieces took just as long as the 5 pounder. Not sure why. I never tried it again.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • henapplehenapple Posts: 15,983
    PapaMoose said:

    Sounds like it wont hurt anything then. What do you do for the turbo method?

    325-350 till it hits 160 and then wrap till done. You won't get the same bark though. Some say the larger pieces are better. I'd try it. It can't'll be good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I'll give it a shot. Thanks
  • MickeyMickey Posts: 18,696
    Found I get better bark now that I stopped wrapping during Turbo. TURBO BUTTS. · Hot'n fast, 350 for 5 hours to internal to around 195/200 and then let it rest for an hour or so wrapped in towels in a ice chest. Falls apart and oh so good! Have fun! · Be sure you only get a 7lb butt or so for the time (or a couple for more protein ) . Note: The butt box is not required. I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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