Does anyone else cut their pork butt up into large chunks to remove bone & large chunks of fat before smoking, or should they always be left as one big piece? Will be smoking a 10# one today in my Amerique.
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Nodrog - Welcome to the forum!
We always trim some fat away. I don't want over a 1/4 - 3/8" fat cap on the fatty side. We also almost always slice away a good portion of the fat pocket within the butt. Then, that's just the way we like it, to each their own. Whatever floats your boat. As long as you're satisfied is what counts!
Try it whole first and see how it works and how you like it.
Good luck & have fun!
We always trim some fat away. I don't want over a 1/4 - 3/8" fat cap on the fatty side. We also almost always slice away a good portion of the fat pocket within the butt. Then, that's just the way we like it, to each their own. Whatever floats your boat. As long as you're satisfied is what counts!
Try it whole first and see how it works and how you like it.
Good luck & have fun!
I leave mine whole after minimal fat trimming as was mentioned by Wheelz.
Now, if ya want it cut up then I suggest "country style" ribs. Since that's exactly what they are, cut up pork butt. And all your work is done for you. Faster cook and a concentrated smoke flavor due to more surface area being exposed would be a result.
Now, if ya want it cut up then I suggest "country style" ribs. Since that's exactly what they are, cut up pork butt. And all your work is done for you. Faster cook and a concentrated smoke flavor due to more surface area being exposed would be a result.
If I had to slice up a pork butt, I would slice it into pork steaks. Now them puppies will grill up nice!
Leave that butt whole and take it to 185* for slicing or 195-205* for pulled pork.
Have fun!
Leave that butt whole and take it to 185* for slicing or 195-205* for pulled pork.
Have fun!