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Pork butt question
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johnrezz
Posts: 120
So the butcher at the supermarket sold my wife two 4lb. pork shoulder roasts instead of 1 8lb butt. When I went back they were all out of butts.
How do I go about cooking this? It normally takes about 15 hours to cook a 8-10 lb butt at 230 dome.
I was wanting to make eastern NC BBQ but I am concerned about it drying out since there is not much fat on these shoulders and I have no idea how long to plan for cooking time. I was planning on putting it on tonight but should I wait until the morning to get it going since they are only 4 lbs....
Any help would be appreciated...
How do I go about cooking this? It normally takes about 15 hours to cook a 8-10 lb butt at 230 dome.
I was wanting to make eastern NC BBQ but I am concerned about it drying out since there is not much fat on these shoulders and I have no idea how long to plan for cooking time. I was planning on putting it on tonight but should I wait until the morning to get it going since they are only 4 lbs....
Any help would be appreciated...
Comments
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Two four pounders will cook faster than a single 8. I would think not quite 1/2 but maybe 70% of the time. I would push them together so they act more like 1. I'm not sure though that your going to be as happy with the results.
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You are looking at 6 hours maybe a wee bit more. Pushing them together won't accomplish much as they will shrink.
If the fat cap has been removed you can always drape the butts in bacon.
Then I would remind your butcher that by removing the fat cap he took away most of the flavor. -
I did a 4 pounder last week (usually do 8+ pounders) It took about 70% of normal to cook at 250. The meat was drier than a fat covered 8 pounder but still very tasty. You'll be ok starting tomorrow AM and pulling in the afternoon.
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