Butt question

[Cory L.]

Have had some pretty good luck with the pulled beef recipe posted on the main page. I just bought 2 small (3-4 lb each) butt roasts and was thinking of trying them like the chuck roast recipe. Cutting them into quarters, placing in a foil pan, smoking at 280 or so for 3 hours then covering with foil and continue for another 2 or so until tender.

I imaging the bark will be pretty non existent but has anyone tried doing this with butts or portions of butts?

 

[Glenn W]

Sure have, thats what country style ribs are. I would braise them after a couple hrs of smoke to the finish.

 

[Cory L.]

Thanks Glen for the confirmation of what I was thinking! Gonna get started on it in about 2 hours! Gonna get that made tonight and a flat tomorrow morning for the football games tomorrow.

Thanks again.

Cory

 

[Glenn W]

Good deal, do you foil your briskets? I do, it really helps with producing a even doneness.

Hope it goes well

 

[Cory L.]

Yep - I foil my briskets too. Been doing pretty much all HH brisket cooks and have been pleased with the results so far.

Here is a not so good pic of the foiled pulled pork. Not as much bark but the consistency of the meat, flavor, moistness, tenderness and quick cook time made up for the lack of bark.

Have you ever tried buying a 8 -9 lb. butt and cutting it up and doing it this way? Think I will try it out on my next cook.