I have no idea if this question will sound dumb or legitimate but here we go. If I get a 10 pound pork butt and cut it equally, will both of the chunks cook together in half the time than if I kept them whole? I have the small table top 150 and I would like to make one chunk for dinner and one for lunch for the week at work. I really don’t feel like doing a 10+ hour cook.
Cut the meat in half, cut the time in half?
- Thread starter Oneilln
- Start date
No dumb questions here but it will cut the cooking time in half and you’ll still get a good bark and smoke flavor
Hopefully this helps you
OP
OP
Oneilln
Well-known member
Oh that reminds me of another question I have. Bark… I’ve always heard to spritz the meat often to keep it moist but then also heard keeping it moist will prevent a bark to form. So how do you form a bark while still spritzing?No dumb questions here but it will cut the cooking time in half and you’ll still get a good bark and smoke flavor
Hopefully this helps you
I rub it down , place a cheap aluminum pan under it. Spray it with apple juice every 30-45 minutes
When you reach internal temperature wrap it in peach butcher paper
When you reach your internal temperature pull and let it rest before you slice and serve
Hopefully this helps you
ANT0407
Well-known member
I agree with @Cowboy1955. It will cook faster. I've even cut mine up into softball size pieces to maximize the amount of bark. It worked out pretty well. More bark more flavor
