Smaller vs Larger Butts

dstearn · December 2014

I am cooking 16 LBs of pork butt for a family gathering next weekend. I will be FTCing the butts and will pull the pork a few hours after we arrive, I have an XL and was thinking instead of cooking 2 8LB butts perhaps I could cook 4 4LBers in less time and still get the same yield. Method will be low and slow 235 grid temp with Digi Q ,no injection, mustard and Bad Byrons Butt Rub or Dizzy Dust Coarse Grind ( haven't decided yet which I will use.) Is there any preference in cooking a small vs large in terms of flavor, moisture etc? Any preference in Rubs?

Terrebandit · December 2014

More bark when you cook multiple smaller ones. That's a huge advantage in my opinion.

Smokinpig · December 2014

To me the meat quality is better with larger butts than smaller. The smaller buts are not as consistent.

dstearn · December 2014

Smokinpig said:

To me the meat quality is better with larger butts than smaller. The smaller buts are not as consistent.

The butcher that I use cuts them to order fresh from the hog. Not sure if that makes any difference.

Boileregger · December 2014

I like big butts and I cannot lie

Terrebandit · December 2014

I'm telling you that the additional bark will add flavor. You said you might Foil them, so that will preserve moisture. I foil mine at about 180 IT (near the stall point) and bring them up to 205 iT.

lousubcap · December 2014

Cooking times tend to run longer per lb with the smaller butts, all other things being equal. But the more bark is definitely a plus in the other column. Could experiment- one 8 # and two 4's. FWIW-

Carolina Q · December 2014

Two fours might take less time. Or they might not. I bought two 5 lb butts once and decided to experiment. Cut one in half and cooked all three pieces at once. They all took the same amount of time. If I did that again, who knows? Butts are done when they WANT to be done.

Jeepster47 · December 2014

Carolina Q said:

Two fours might take less time (than one eight). Or they might not. ... Butts are done when they WANT to be done.

I know you're being honest, but I almost have to laugh when I see it in print.

One thing you guys/gals have made obvious is that recipes, like speed limits, are advisory only. Don't stray too far and you'll be okay, but don't be religious in adhering to them. So, thanks for the new catch phrase; "Butts are done when they WANT to be done."

Smokinpig · December 2014

If you trust your butchers cut then go for it. I have found that the cooking time is not always halved just because the weight of the butt is and some of the smaller cuts are less pristine. maybe a way for the store to sell everything.

dstearn · December 2014

My main reason for cooking the small is that I want to test the BBBR and since my wife is out of town I did not want to cook an 8LBer. I estimate 6 hours for the 4LB at 1.5 hrs per LB.

Coastalcooker · December 2014

I've found at 250 about two hours for a small butt. I cooked a 9 or 10 pound picnic and it took forever to finish eating with only two of us eating. It worked out good because I cooked it over night and a five pounder would have had to go on in the early morning.
Bob

nolaegghead · December 2014

With low and slows, all else equal (meat quality, etc), I have a rule I live by and it has served me well. "Bigger is better". My only exception to this was with chicken - I cooked some bad big bakers, but I've since realized it was inferior meat. I've got the bakers down now, and "Bigger is better". If you want it cooked faster, cook hotter/foil.

dstearn · December 2014

I lucked out and instead of heading to the butcher I usually go to I decided to check out a new store in the area. They carry Compart Duroc Pork Butts! They carry all sizes so I picked up a 4 LBer for my test cook. Next week I will buy 2 8 LBers.

nolaegghead · December 2014

duroc is top notch

Eggucator · December 2014

@nolaegghead , I grew up in the pork capital of Indiana with pig farms north, south, east, and west of me and the farmers I knew growing up would be chuckling a little about a Duroc being considered top notch meat. Duroc is top three but miles away from a Berkshire. I am in the camp of all pork is good, some is just better than other. Just what I remember, things may have changed since I was kid.

nolaegghead · December 2014

@Egucator - My limited experience with duroc was when my neighbor brought me a 13 pound slab of duroc belly that was sold to John Besh's Restaurant August, where he works. I made bacon and it was heaven. Knowing John Besh (through reputation), he buys good food for his flagship restaurant and this particular duroc came from a small local boutique farm and not a mass-market pig farm. I'm a firm believer in happy, well fed pigs tasting better than big-farm commercial pork. Of course this farm could have had better genetic specimens in addition to the better care.

Eggucator · December 2014

@nolaegghead absolutely agree with you on the small farm human touch to the quality of meat!

Lit · December 2014

I prefer bigger. The longer the cook the more time to drink.

AUCE · December 2014

Boileregger said:
I like big butts and I cannot lie

Baby got back....

AUCE · December 2014

My first cook was a 10 plus pounder on my BGE. I have always gone big BE. LOW AND SLOW.
I also have always smoked 6- hrs 5 then foil wrapped to 190ish. The rested in cooler for 1.5 hrs..like buttah..literally can slice the long grain with a fork and not mushy...good cooler and still hot as hell.

dstearn · December 2014

Duroc 4lber is on and grid temp and dome are stabilized at 225/250. Light coating of mustard and Bad Byrons. Fat side down with a few chunks of Hickory and Apple for smoke.

Chelnerul · December 2014

Terrebandit said:

More bark when you cook multiple smaller ones. That's a huge advantage in my opinion.

@Terrebandit is spot on - almost everyone's favorite part of any BBQ is the bark, and even if you get two 8 pound butts you can cut them in half and double the area of potential bark.

And that's just how I do it too - with the mustard, BBBR or some Dizzy Pig variety. I also really like Killer Hog's The BBQ Rub on butts as well.

Best of luck!

dstearn · December 2014

It took longer than I expected so I had to bump up the temp to 275. I think I prefer the Chris Lilly rub over Bad Byrons.

theyolksonyou · December 2014

Byrons is salty. Nice cook.

dstearn · December 2014

theyolksonyou said:

Byrons is salty. Nice cook.

Thanks, it was not too salty as I did not pile it on, just not sweet enough for my taste. The Duroc was outstanding.

DaveRichardson · December 2014

I always cook 8-9 pounders... I've thought about cutting to increase barkage, but just never did.

I guess I like big butts on the egg; but like the others more in person!

dstearn · December 2014

Next week I am cooking 2 big butts. This was just a test cook. The 4 lb butt took much longer than I expected, 9 hours and that was because I bumped up the temp to 275 grid.

jeroldharter · December 2014

For office Christmas parties, I do 4 rounds of two 8-pound butts.

I rub them with mustard, then add dry rub, set the DigiQ to 350 for turbo butts.

I foil between 160-180 and continue cooking until ~202.

Then FTC and into the Yeti cooler. Will easily hold for 8+ hours.

Takes 5-5.5 hours cook time.

I used to do low and slow which took forever and the finish time was wildly unpredictable. Not good for planned events. Plus, the turbo is equally good and consistent.

Smaller vs Larger Butts

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