Are Bigger Butts better ????

[John Furdyn]

I believe I read a post that big chuck roasts are somewhat better than smaller ones.


Question is are big Pork Butts better than smaller ones ???

Maybe someone could share some info about that?

I'm planning a butt cook this week hopefully.
I think the biggest butt I've done is in the 7.5 lb range (2) at the same time as I recall.

Any info appreciated

Thanks

 

[Paul H]

John, the only reason I get a really big butt is because I end up with more finished product. Some may argue it's better because more fat/less fat. Haven't necessarily found the taste to be better on a bigger versus smaller butt. They all taste great

 

[John Furdyn]

paul

I guess I'm curious if there is an advantage to cooking say (1) 10 lb butt as opposed to cooking, say (2) 5 lb butts ?? i assume the yield would be about the same ?

I guess the other thing is for timimg issues, one could cook say a 10 lb butt over night maybe easier than trying to cook (2) 5 lb butts overnight.

 

[Dave from Denver]

You'll get more bark by weight with smaller butts. However, I have never cooked one less than 7 pounds...

 

[Milt DuCharme]

I usually cook cook butts or picnics in the 4 to 5 lb. range. I cannot tell a difference in taste or texture and don't have to do overnight cooks.

 

[Carl H.]

I've done pork butts ranging from 3 to 12 lbs. Smaller butts, of course, cook faster, but the bark issue is more significant. Bigger butts have less surface area per lb and thus you get less of the smokey goodness that most people seem to prefer.

 

[Larry Wolfe]

That last several 'big' butts 10lbs or more that I have cooked came from Wegmans and the yield was roughly 5% less than average 7-8lb butts from BJ's. I talked with a couple guys and the theory was the bigger butts were possibly from older hogs, thus being fattier. Just a theory, but made sense.

 

[Joe Lanier]

This is a good thread, I have thought about cutting the butts in half so that I can get more bark in the final product. Does anyone do this? I ate at Lexington BBQ in Lexington NC and they had an option of ordering "outside brown" and gave you almost all bark. Very good, the only problem is that their regular pork had little bark in it.

Also, they used a great sauce that had the consistancy of water... not nearly as strong of a vinegar taste as a lot of Carolina recipes use. Anyone ever eat there?

 

[LarryR]

I only do big butts, prefer long smokes to short.

I would have loved to get a hold of that 20 lber that was floating around the other day. Would have smoked her at 225 for 40+ hours and enjoyed ever minute of it.