Results 1 to 10 of 10

Thread: Pulled Pork from Small Butts

  1. #1
    TVWBB Member
    Join Date
    Jun 2007
    Location
    Olmsted Township, OH
    Posts
    95

    Pulled Pork from Small Butts

    We moved about a year ago, and I'm about to fire up the WSM for the first time since.

    But . . . local shops don't have ANY of the 8-10lb butts I used to cook. I can find a fine collection of 4-5 lb (untrimmed) roasts -- they look like full roasts cut in half. Figure after trimming, I'll be looking at 3.5-4lbs per roast.

    I'll smoke two of them to make pulled pork . . . grill temps 225-250 and I rarely use foil on butts.

    Any experience cooking roasts this small on the 18" WSM? I'm thinking if I allow 7-8 hours for the cook that I'm good.

  2. #2
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Location
    Near St Louis, MO
    Posts
    14,454
    I sometimes cut whole butts in half for two separate cooks, don't recall the weights.
    I've had them finish in 7 hours, no foil, but I run in the 260/270 range.

  3. #3
    TVWBB Pro
    Join Date
    Aug 2018
    Location
    Massachusetts
    Posts
    601
    I just did a 3lb this weekend on my 18" WSM. Took 9 hours to reach 195. Was at 225-250 most of the time.

  4. #4
    TVWBB Member
    Join Date
    May 2014
    Location
    Oklahoma City
    Posts
    77
    I'm going to be honest.... I like big butts and I can not lie.

    Sorry, couldn't resist. lol

  5. #5
    TVWBB Fan
    Join Date
    Jun 2018
    Location
    IL
    Posts
    149
    I did an 8 pounder last weekend at 275 +/- for 8 hours then 2 hours wrapped in tin foil in a cooler and oh my. Delish.....
    :26"blackkettle::22" blackkettle:wsm18::

  6. #6
    TVWBB Honor Circle Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,776
    Yes I’m in the bigger butt camp too,
    This weekend I’m picking up a brace of them for Saturday, I thought I had a pair in the freezer but alas, I was mistaken only one! So, rather than worry about getting the one thawed and then getting a second one anyway, I will just pick up a couple and go from there. Less headache....I think.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #7
    New Member
    Join Date
    Nov 2018
    Location
    Massachusetts
    Posts
    21
    I've cooked mostly the smaller/half sized ones, because that's what's the easiest to find in my local store. I also think they're most convenient as 1) they cook faster, 2) have more surface area for the rub, 3) make inexpensive gifts for getting someone hooked on smoked meat.

  8. #8
    TVWBB Member
    Join Date
    Jun 2007
    Location
    Olmsted Township, OH
    Posts
    95
    Thanks all. I've 2 roasts . . . each boneless and about 4lbs.

    I found one large roast at a local farm yesterday. Priced at $11.50/lb (!!!!) . . . so I went back to the grocery and picked up the small ones at 1/10th the price! Sounds like I can cook them in about 7-9 hours, so that'll work. Shouldn't need to go overnight.

  9. #9
    TVWBB Member
    Join Date
    Jun 2019
    Location
    Delaware
    Posts
    54
    Cooked both boneless butts out of a Costco package that had a total weight of about 11lb before trimming last week on the 18.5". After trim and tie, one was done in about 7 hours (about 4 to take it to 160 and then wrap) and one took a little longer. Sounds pretty close to the size you're talking about.

  10. #10
    TVWBB Pro J Hasselberger's Avatar
    Join Date
    Aug 2009
    Location
    Wimberley, TX
    Posts
    787
    Quote Originally Posted by CharlesA View Post
    I've cooked mostly the smaller/half sized ones, because that's what's the easiest to find in my local store. I also think they're most convenient as 1) they cook faster, 2) have more surface area for the rub, 3) make inexpensive gifts for getting someone hooked on smoked meat.
    A neighbor subscribes to Butcher Box and gave me a half-butt he didn't know what to do with. I gotta admit, it was awesome in every way. It cooked fast, took rub nicely, had a higher percentage of bark, tasted just like a large one and had very little leftovers to deal with.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •