Butterflied Pork Butt

[Jim Lampe]

I came across this idea from an email from Thermoworks a few weeks ago
I have like 6 butts in the freezer, so i decided to check it out
You can read more about this here:
https://blog.thermoworks.com/pork/butterflied-pork-butt/?tw=VWB&chan=TVWBB

My butt was 7.85lbs before i boned it.



...and butterflied...



i seasoned it with a Butt Rub For Jane and a little bita Penzey's BBQ3000



thickest portion is/was 2½" thick...
and on thhe 22" WSM.



it's chuggin' away....

more later.....

 

[Timothy F. Lewis]

Nice knife work buddy!

 

[timothy]

Should get some nice bark on that!

 

[Cliff Bartlett]

Gonna be good Jim. I'll check back.

 

[JimK]

Great job on breaking that down. I really like this idea - should be a great amount of bark.

 

[Lynn Dollar]

Yep, butterflying a bone in is not easy. I looked into that but backed away after reading Chris's adventure with deboning a pork butt. You did a good job on that.

 

[Chris Allingham]

I came across this idea from an email from Thermoworks...

Coincidentally, this is next on my smoking to-do list.

 

[Lynn Dollar]

If ya don't wanna attempt to debone the butt, I used Chef Tom's method last month and was very happy with the results. It exposed more of the meat to smoke and rub.

 

[Chris in Louisiana]

I had to debone a butt recently to cut into pork steaks. Was terrified after watching Chris’s video, but I watched a couple other more successful ones and managed to get it done fairly well after about 10 minutes of careful work with a razor sharp fillet knife. It can be done.

 

[Jim C in Denver]

My Costco recently has only had bone outs over the past few months. So instead of tie-ing them up with butcher twine, instead go 180 degrees the other way.

More bark, faster cook time. No bad night sleep from an overnight cook.

Such a duh obvious good idea.

 

[Rich Dahl]

Sure glad I saw this, just picked up an 11 pound butt to make my winter stash of PP and was dreading the cook. With my luck I be at it for 15-16 hours.
But I'm set to go now just put the new chain on the chain saw and go to it.

 

[Jim Lampe]

pulled pork in 5 hours, my @$$

well after 5 hours, it's still at 142ºF
still need another 3 or so more hours.

so, pulled pork will be a Sunday dinner.
now, it's pizza or chuck eyes...

 

[Chris Allingham]

pulled pork in 5 hours, my @$$

Did you run the WSM at 275*F, foil the pork at 160*F, then bump your blower up to 325*F like he did in the article?

By the way, the title does say, "in about 5 hours". Eight hours is "about" 5 hours, right?

 

[timothy]

pulled pork in 5 hours, my @$$

well after 5 hours, it's still at 142ºF
still need another 3 or so more hours.

so, pulled pork will be a Sunday dinner.
now, it's pizza or chuck eyes...

or turkey leftovers.

 

[Jim Lampe]

Did you run the WSM at 275*F, foil the pork at 160*F, then bump your blower up to 325*F like he did in the article?
By the way, the title does say, "in about 5 hours". Eight hours is "about" 5 hours, right?

I did run between 265º and 285ºF... after it hit the 160º mark (took 8½hrs to reach), the pork was foiled and the WSM temps raised to about 335-340ºF.
Pork was removed after a total of 10 hours, 20 minutes (204ºF).... and it did not "pull" normal. Most did, some seemed underdone.
I did spray the butt during the cook with this:


...and a couple of shots when it was done....




i was pulling pork at 10pm last night when i was expecting to be burping up pulled pork.
butt, butt will be served for dinner tonight, in approximately another 8 hours.

anyway, thank you for swingin' by!

 

[Brad Olson]

It still looks pretty good...it'll be interesting to see if the time in the fridge helps it out any.

 

[Greg in Utah]

I’m amazed that you aren’t buried with snow this late in Nov.

 

[JimT]

Could your thermometer be off? At those temps, the time just doesn't seem right.

 

[Bob Correll]

Way to persevere Jimmy, turned out very nice!
My 8 lb. butt a couple of weeks ago didn't want to get done, and it was getting late, so I cooled it, put in fridge and finished it the next day.

 

[Bob Correll]

then bump your blower up to 325*F

Chris, you know Jim and I are old school, we don't need no stinkin' blowers.