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Split Butt Method for Pulled Pork

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  • #16
    Great thread Rich! That said it would have made the thread rock if you showed us the finish product. Kinda like your tutorial on melting... I mean smoking cheese.

    LMAO! You know I'm just playin with you. Great job Rich!
    Smoke it.. and they will come!

    Rob
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    • #17
      The barq is the best thing. I'm lucky as my family prefers the meat so I get all the barq for myself.
      Gonna have to give this a try.
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      • #18
        Good TUT, I have always wondered why guys did whole 9lbers,

        I have been splitting mine since my first butt!!! and for the exact same reasons, LUV THAT BARQ!!!!!






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        • #19
          I actually trim the fat cap off also as:

          #1 topical seasoning (rub, mop, whatever) can't penetrate fat. Period.
          #2 A butt has so much fat anyway it does not really need the extra layer to stay moist. If you at all concerned about it or need to render it you can always place the cap back on after seasoning.
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          • #20
            Nice Job, Rich!!!

            Did you happen to notice any of those nasty old glands while you were Prepping those halves?
            I hate those disgusting little things!!!
            Kinda looks like one in the second picture, against the right side of your thumb.


            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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            • #21
              Do you only do this on bigger butts Rich? I don't see so many butts that size around here unless I maybe order one.
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              • #22
                Originally posted by Bearcarver View Post
                Nice Job, Rich!!!

                Did you happen to notice any of those nasty old glands while you were Prepping those halves?
                I hate those disgusting little things!!!
                Kinda looks like one in the second picture, against the right side of your thumb.
                Yep...removed them. Yeah..they are lymph nodes I believe.
                In God I trust- All others pay cash...
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                • #23
                  Originally posted by rbranstner View Post
                  Do you only do this on bigger butts Rich? I don't see so many butts that size around here unless I maybe order one.
                  Any butt has the same useless crap in it, Ross...
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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                  • #24
                    Originally posted by Bearcarver View Post
                    Nice Job, Rich!!!

                    Did you happen to notice any of those nasty old glands while you were Prepping those halves?
                    I hate those disgusting little things!!!
                    Kinda looks like one in the second picture, against the right side of your thumb.
                    Yup, there are glands in there that need to be removed... and best to get them the hell outta there before you cook. This method will really help you locate them... again, good tut Rich!


                    Drinks well with others



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                    • #25
                      Is the cook time the same? Looks like the way to go. I have been doing them whole and scoring the fat cap.
                      sigpicYeah...that's right...I'm smokin'.

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                      Rick

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                      • #26
                        Originally posted by treehorses View Post
                        Is the cook time the same? Looks like the way to go. I have been doing them whole and scoring the fat cap.
                        Typically less cook time..as the mass of the butt is split. It will come to temp quicker. usually the smaller "bone-in" section, then the "money muscle" and associated structure withing a half hour or so. 7-8 hours for a case of butts I did for a party earlier in the year. I allowed 12, so most all of them were in a cooler when I towed the smoker in for the show... left a couple on foiled and removed the foil when I got there ;{) Hell.. I ran the smoker empty for a couple hours just for the aroma!

                        Gotta please the fans y'see..
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #27
                          Originally posted by Richtee View Post
                          Typically less cook time..as the mass of the butt is split. It will come to temp quicker. usually the smaller "bone-in" section, then the "money muscle" and associated structure withing a half hour or so. 7-8 hours for a case of butts I did for a party earlier in the year. I allowed 12, so most all of them were in a cooler when I towed the smoker in for the show... left a couple on foiled and removed the foil when I got there ;{) Hell.. I ran the smoker empty for a couple hours just for the aroma!

                          Gotta please the fans y'see..
                          Yea, I've done some gigs where I wish the Klose had wheels and a hitch for towing... great crowd pleaser. Just the wood smoke alone gets their nips hard... just sayin'...


                          Drinks well with others



                          ~ P4 ~

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                          • #28
                            Originally posted by rbranstner View Post
                            Do you only do this on bigger butts Rich? I don't see so many butts that size around here unless I maybe order one.
                            The ones I get from restaurant depot are always packed in dual 9 lbers, half them up and I only really use up one grate in my vertical.


                            They still take about 9-10 to get to the pull state but That's usually right at supper time!!!


                            I think Sams sells them the same way? not sure

                            I would say NO to slitting anything less than 7-8 or 9 lbs
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                            • #29
                              Originally posted by Eaglewing View Post
                              I think Sams sells them the same way? not sure

                              Yes they do here
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                              • #30
                                So Rich would one half still contain the bone ?? Or boneless
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