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Jerk Pork Butt Question

THEBuckeye
THEBuckeye Posts: 4,232
edited February 2015 in EggHead Forum

I'm thinking about my next Jerk and thinking pork butt.

I'm thinking taking a 4 lb. butt and cutting into 2-3 inch cubes for a low and slow. 

Could I expect a similar cook with a whole butt, the 160 stall and a long cook or would the smaller pieces hit temp sooner?

Thanks
New Albany, Ohio 

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Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    edited February 2015
    In my unprofessional opinion I think they will cook a lot faster. I want to see pics of this cook! 

    Louisville, GA - 2 Large BGE's
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  • cottonseed
    cottonseed Posts: 87
    Id think if you cut up an entire pork butt into 3 inch cubes it would probably cook through in about half the time.
    Atlanta, GA
    Large Egg ~1998 model
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    edited February 2015

    Or, I could cook the whole butt and cut into "pieces" instead of bear clawing. My thought is the cooking smaller pieces would infuse more flavor, I still wanting it to cut like buttah. 
    New Albany, Ohio 

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  • cottonseed
    cottonseed Posts: 87
    THEBuckeye said:


    Or, I could cook the whole butt and cut into "pieces" instead of bear clawing. My thought is the cooking smaller pieces would infuse more flavor, I still wanting it to cut like buttah. 
    Or, cook till about done, cut into pieces, throw it in that DO or skillet with more jerk and you should/could achieve a pseudo burnt-end jerk type delicacy.
    Atlanta, GA
    Large Egg ~1998 model
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Hmmmm

    Sounds interesting!
    New Albany, Ohio 

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  • GATraveller
    GATraveller Posts: 8,207
    Don't have any advise different from what has already been suggested but I really like where this is going.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • cottonseed
    cottonseed Posts: 87
    Ive never done that but ive often pondered it. 
    Atlanta, GA
    Large Egg ~1998 model
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I am kinda digging the "pork butt burnt and jerked ends" idea.  Most recipes I have seen for pork butt burnt ends call for cooking the butt whole until about 170 or so, then cubing up and adding additional rub/sauce.  Here is one example:

    http://www.smoking-meat.com/september-12-2013-pork-butt-burnt-ends



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Make a jerk rub for the surface and inject with something like Walkerswood. You could add more sauce at the end once pulled. I do this for a pernil-style pork butt with Mojo for injection and adobo, oregano, and fresh garlic for the rub.
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  • THEBuckeye
    THEBuckeye Posts: 4,232


    I like the burnt ends and injection idea - or combined?! 
    New Albany, Ohio 

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  • saluki2007
    saluki2007 Posts: 6,354
    Eggcelsior said:

    Make a jerk rub for the surface and inject with something like Walkerswood. You could add more sauce at the end once pulled. I do this for a pernil-style pork butt with Mojo for injection and adobo, oregano, and fresh garlic for the rub.

    This.  A buddy of mine has done this several times and it's excellent.
    Large and Small BGE
    Central, IL

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  • fljoemon
    fljoemon Posts: 757
    Here is what I have tried from Serious Eats:

    1. Cut through one side of the pork shoulder to the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Do not cut all the way through. Open the pork shoulder like a book. Holding the knife parallel to the short edge of the pork rectangle, make a series of parallel cuts 1/2 inch deep and 2 inches apart from one edge to the other. Turn the pork over and make parallel cuts on the other side, working so that the cuts on the second side are midway between the cuts on the first side. These “accordion” cuts are a signature of Jamaican jerk masters and help the marinade and smoke flavors penetrate the meat.


    2. Spread half of the jerk marinade in the bottom of a nonreactive roasting pan or aluminum foil pan. Place the butterflied pork on top. Spread the remaining jerk paste over it. Let the pork marinate in the refrigerator, covered, for 2 to 4 hours.

    LBGE & Mini
    Orlando, FL
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    I like what I'm reading! Looking forward to the cook and pictures.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
    I bought a jar of Walkerswood jerk seasoning (mild) the other day for my jerk chicken. Excellent flavor, but mild was certainly an accurate description.

    Today, I bought a small pork loin (not a butt). And then I saw the habaneros! :) Hmmm. Tonight, I mixed some Walkerswood with a bit of evoo and a finely chopped 1" diameter habanero, seeded and deveined. I have no injector so I just rubbed the pork, bagged it and Into the fridge to marinate for 24 hrs or so. Tomorrow, I'll throw it on the mini at 325 or so and see how I did. Worst case, we order a pizza! Haha!

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

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @fljoemon

    In other words, butterfly the butt?

    Agree on the slits. I cut slits in the chicken for last weekend's jerk. 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @CarolinaQ

    Pics! 
    New Albany, Ohio 

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