1 big piece of meat vs 2 smaller pieces.

[Richard Marquez]

My question is, is there a reason/advantage why I would want to smoke 1 10lb briskett or pork butt for 15-20hrs opposed to two 5lbr's in almost half the time? From what I've gathered, smoking 2 brisketts or pork butts of the same weight takes almost the same amount of time as cooking one? Thanks.

 

[Clark Deutscher]

I wouldn't go under 5 pounds or you might end up with a dry product. Basically you'll end up with a little more bark and a little less meat. Depends what your after. It'll definately work to do two small ones though.

Clark

 

[Milt DuCharme]

I prefer smaller cuts of pork shoulder. You do not have to cook overnite, I like the increased amount of bark, and have not had a problem with dry results. I have cooked pork shoulder cuts as small as 3.5 lbs. with good results.

 

[Richard Marquez]

Originally posted by Milt DuCharme:
I prefer smaller cuts of pork shoulder. You do not have to cook overnite, I like the increased amount of bark, and have not had a problem with dry results. I have cooked pork shoulder cuts as small as 3.5 lbs. with good results.

I agree. I did a 4.70 lb'r 2 weeks ago and it was outstanding.

Just trying to determine if there's a particular reason why someone would go with a 10 lb'r vs two 5 lbr's if it's going to drastically cut into the cook time - and the results are basically the same?

 

[Dave from Denver]

Because a huge hunk of meat is awesome!

 

[Richard Marquez]

Originally posted by Dave from Denver:
Because a huge hunk of meat is awesome!

That's actually what I'm trying to get at. Awesome, as in turning out better that 2 smaller pieces of the same product?

 

[R. Hanson ("Rondo")]

FWIW..I no longer do overnite cooks... no reason to, unless you just like to

It's generally agreed that after the first several hours, the majority of the smoke flavor has already been imparted sooo...just cut the butts in two for more smokey bark and less cooking time

Butts can be cooked to pulling doneness in about 8 hrs that way....also, you can knock 2 more hrs off by smoking to plateau, about 160*, and then finishing w/foil and juice in a 350* oven

 

[Richard Marquez]

Originally posted by ron "Rondo" hanson:
FWIW..I no longer do overnite cooks... no reason to, unless you just like to

It's generally agreed that after the first several hours, the majority of the smoke flavor has already been imparted sooo...just cut the butts in two for more smokey bark and less cooking time

Butts can be cooked to pulling doneness in about 8 hrs that way....also, you can knock 2 more hrs off by smoking to plateau, about 160*, and then finishing w/foil and juice in a 350* oven

Now that sounds like a mighty fine idea! Although, since I haven't done the overnight cook thing yet, you know I at least have to try it

 

[NealT]

I've tried the overnight cook a few times and prefer to cook two smaller pieces instead of 1 large piece. I like more bark as well as a shorter cooking time. Also paranoid a bit about having the WSM "unattended" while it's going so I sleep on a recliner near the patio..."just in case".

Just a personal preference, I guess.

 

[Gary H. NJ]

I like the two 4 lb butts, rather than the one big 8 pounder idea. I don't think I'd try that with brisket -- it might dry out. The pork has a lot of fat.

 

[Keith Wilson]

Originally posted by Richard Marquez:

Originally posted by Milt DuCharme:
Just trying to determine if there's a particular reason why someone would go with a 10 lb'r vs two 5 lbr's if it's going to drastically cut into the cook time - and the results are basically the same?

More meat. Less Bark.

Originally posted by Dave from Denver:
Because a huge hunk of meat is awesome!

I Agree!!

 

[Brandon A]

Its all about the overnighter for me, its all part of the experience. The only thing I've cut in half is a chuck roll, and that is more for easy handling as a full chuck roll is 20lbs plus. I like doing large quantities so that I can foodsaver and freeze a bunch for later. I love having a few drinks in the evening, rubbing the meat and firing up the smoker, then watching until I'm content she'll smoke all night. And there is nothing like waking up in the morning to the smell of a fresh cup of coffee and smokey pork/beef.

BBQ is supposed to be about not being in a hurry right? Just my thoughts.

 

[Richard Marquez]

Originally posted by Brandon A:
Its all about the overnighter for me, its all part of the experience. The only thing I've cut in half is a chuck roll, and that is more for easy handling as a full chuck roll is 20lbs plus. I like doing large quantities so that I can foodsaver and freeze a bunch for later. I love having a few drinks in the evening, rubbing the meat and firing up the smoker, then watching until I'm content she'll smoke all night. And there is nothing like waking up in the morning to the smell of a fresh cup of coffee and smokey pork/beef.

BBQ is supposed to be about not being in a hurry right? Just my thoughts.

Precisley why I still plan on doing this!

 

[Brad W]

I'll do an overnighter every 2-3 months. I'm usually cooking a lot of meat in a short period of time when I do. Will be doing one this Saturday night. Will do three 8.5 butts overnight, then will do a couple of racks of spares and a couple of 3.5lb points after the butts. I've never had a problem maintaining temp while sleeping.

Normally I will cut the butts in half because I like the "extra" bark.

 

[TravisH]

Originally posted by Brad W:
Normally I will cut the butts in half because I like the "extra" bark.

Same here.

I also trim off points from a large brisket just to create more burnt ends for sampling.

 

[Dave Russell]

Originally posted by Richard Marquez:
My question is, is there a reason/advantage why I would want to smoke 1 10lb briskett or pork butt for 15-20hrs opposed to two 5lbr's in almost half the time? From what I've gathered, smoking 2 brisketts or pork butts of the same weight takes almost the same amount of time as cooking one? Thanks.

Richard, it's not that two (whole) 5 lb pork butts will take almost the same amount of time as one large 10 pounder will. It's just that the "two hours per pound" rule doesn't quite seem to apply to HALF a butt. I guess the 5 lb half butts are just as tough as the 10 pounder they both started out at, and not near as tender as a very small shoulder from a younger hog.