First butt done with great success - thanks

ArtfulDodger

Well with your help...my first pork butt cook was a complete success. Couldn't find any full sized butts at butchers in my area ( have to order 5 days ahead of time)and finally found some butt portions (I will call them) at the local grocery store that were about 2-3 lbs. I guess up here in Canada there isn't much demand for full sized butts so they must chop them up into smaller portions.[p]I picked up 3 of them, coated them with mustard and planned to follow Elder Ward's directions. I got up at 7 am, started up my egg and put these babies on and by 2 pm they were sitting at 195 degrees. I pulled them off and wrapped in foil and a towel and left them in a cooler until about 4:30 pm.[p]It was a thing of beauty to pull those out and watch them fall apart in my hand. Rave reviews all around and I think the neighbours will be keeping an eye on my egg to plan their "drop by" visits. And for the first time ever...my mother who I picked up for my son's 3rd birthday, actually asked ME for a doggy bag to take home some leftovers.[p]Next time I will get the butcher to cut me a full sized one and see how I handle 8-10 lbs and a nice 20 hour cook. [p]This does raise a question though...obviously with the grocery store taking an 8 lb butt and cutting it into 3-4 pieces I was able to get them cooked in 6 hours. Any thoughts on the advantages and disadvantages of taking a big roast (pork or brisket)and cutting it into small pieces to reduce the cook time?

StubbyQ

ArtfulDodger,
Sounds like you're on the right track. Congrats! Because the but was in several parts it cooked faster. I usually cook a 9 lb. down here in Texas when I can find one. The cook, with the help of my BBQ Guru, takes about 14 hrs. to reach 190°. I then cook for additional 4 hrs, wrap in foil until the sides are done. Works out wonderfully and many bows are taken on my part.[p]I much prefer the whole 9 pounder to pieces however as it tends to concentrate the flavors.[p]Even Temps Friend.