Cutting pork butts

[Darrell_K]

This weekend I'm going to do my first pork butts. I have 2 butts one 15lbs and one 17lbs in the package. My Weber is the 18.5". A friend told me he likes to cut his butts into 4 pieces. He says they cook faster and he like the extra bark. What do you guys think?

Thanks!

 

[Scott P.]

I've always cooked them whole. There will be plenty of bark.

 

[JessicaB]

I've only ever cooked them whole. They would cook faster though.

 

[Mike Willis]

Another vote for whole...that's the only way I've ever done them.

 

[Dave from Denver]

These are probably twin packs already with two butts each inside.

 

[Bob Correll]

I agree with Dave since butts do not run that large, or they are the whole shoulder.
Mostly I do them whole, but here's what I do on occasions:
http://tvwbb.com/showthread.php?37749-De-Boned-Whacked-Up-Butt-PP-in-5-5-hrs&highlight=deboned

 

[Clint]

I agree with Dave since butts do not run that large, or they are the whole shoulder.
Mostly I do them whole, but here's what I do on occasions:
http://tvwbb.com/showthread.php?37749-De-Boned-Whacked-Up-Butt-PP-in-5-5-hrs&highlight=deboned

I just found the first thing I'll cook on my not-yet-built mini.