Cutting Up a Pork Butt for More Bark?

[Todd K Wisc]

Nice - I also wonder why you don't see more people separate the point from flat with briskets as it's the same principle, they cook at different rates, and makes them easier to handle. Do most people mix the fat cap in to the pulled pork or separate it for lard?

I had to do that on my last briskets as they came separated from my local beef farmer. It actually turned out better as I pulled the flats when they reached temp and didn't dry out as much. I think I will do that all the time going forward. I could see the same thing working well for pork butts.

 

[Pablo Hoco]

My local store sells prime pork butts, in 8lb+ and 3-4lb “half butts.”
I’ve bought the smaller ones for times when it’s just a couple of us or they were on sale.
It seems every time, they come out drier than the bigger ones. I’m good with the amount of bark.

So for me, I like big butts….

 

[timothy]

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[MikeCantell]

I smoked 4 butts Friday night, ran them on my Weber clone for 4 hours then onto the pellet for another 14 hours, I scored the fat cap down about 2" or so, gave plenty more bark, was in a rush and forgot to snap a picture , granddaughters graduation party was at 1 and I pulled off at 12. love the shredder for the drill, makes quick work of butts.