Is Boston Butt only for pull pork

gonavy

Smoke Blower

Original poster

Jul 1, 2015

100

25

• Jul 21, 2015

• #1

Is there another way to serve Boston Butt, or is pulled pork sandwiches the only reason to do BB.  Never done one and new to smoking, just curious, loved pulled pork sandwiches, but just thinking, that a 5 to 9 Ib Butt makes ALOT of sandwiches, wondering how else to serve this....

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Jul 21, 2015

• #2

Pork butt is about the most versatile thing on Earth. You can take it to 200°-205°, pull the whole thing and use the leftovers for tamales, enchiladas, pizza, lasagna, chili, tacos, Cuban sandwiches.... The list goes on and on. You can also cut it into 2 or 3 hunks and pull one, then smoke another to 180°+\- for slicing. And you can cut some into stew sized chunks and make carnitas. And we haven't even mentioned sausage yet.
So yeah, there are a lot of things besides pulled pork you can do with it.

 

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,735

6,480

Attleboro,Ma

• Jul 21, 2015

• #3

The only thing MdB did not mention is Buck Board Bacon

Richie

 

mummel

Master of the Pit

Apr 8, 2015

2,294

64

Massachusetts

• Jul 21, 2015

• #4

I cut my leftovers from my sausages into small pieces and grilled them.  I was VERY surprised at how delicious they tasted.  Wasnt tough at all.  Butt is great meat. 

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

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May 12, 2011

22,172

7,150

• Jul 21, 2015

• #5

If you need a break from Smoked meat...3/4-1" thick sliced Pork Butt makes the most delicious Pork Steaks there is. Way more juicy and flavorful that fried or baked Pork Loin Chops! Also Butt Steaks or 2 X 2" Chunks, browned then simmered in Tomato Sauce, about 2-3 hours until fork tender, makes some serious Sunday Gravy over Spagetti. ( That's Meat Sauce for you west of Jersey folks.

 )...JJ

 

talan64

Meat Mopper

May 5, 2011

278

19

Pflugerville, Tx

• Jul 21, 2015

• #6

Last week end I bought two boneless 2 packs from my local Cash & Carry, from the first package of 2 I trimmed off the nice big flat pieces for buck board bacon (curing now), and chunked the rest up to run through the grinder for breakfast sausage.  The 2nd 2 pack I smoked, one with KC BBQ seasoning on it for sammies, the other with a basic taco seasoning on it for pp tacos, those went in the freezer for future use.

The boneless packs were on sale for 1.49/lb, so I needed to stock up.

Just my current usages!

 

msuiceman

Meat Mopper

Jul 11, 2012

287

17

SE Michigan (Royal Oak Area)

• Jul 21, 2015

• #7

as others have said, I use them for backboard bacon (have 1 large and 1 small one in the smoker right now) and sausages of many varieties (breakfast, fresh and smoked kielbasa, etc.)

can treat it like a pork pot roast also.