First Butt question

fireangel

Fire Starter

Original poster

Aug 3, 2009

48

10

Bismarck, ND

• Nov 25, 2009

• #1

I plan on smoking my first butt on Friday. My question is on meat selection. The local supermarket has Bone in Pork Butts for 99¢/lb. or they have Trimmed pork butt roast for $1.39/lb. Am I correct that I want the Bone in Pork Butts for 99¢/lb.

I plan on smoking a couple of smaller ones and pulling them, using Jeff's rub and suggestions from this forum. I will get some Q-view shots.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Nov 25, 2009

• #2

Me I would get the bone in version of the ham. The bone will add alot of flavor to the meat aleast to me it does. When you smoke it foil it at about 165-170 and then take it to about 200-205 and then into the cooler for a couple of hours if you can but atleast an hour then the bone will just pull out very easily anyway. So load up the Qview and it will be golden.

 

blue

Smoking Fanatic

Oct 6, 2009

724

10

North of Detroit, South of Heaven

• Nov 25, 2009

• #3

+1
I always do bone in for the same reasons.

 

pignit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2008

1,928

28

Lookin at the Great Smoky Mountains

• Nov 25, 2009

• #4

I think anything with bone in has more flavor because of the bone. You know when you pull a nice clean bone out... it's pulled pork time. I use bone in for my PP and I use the roast for capicola and buckboard bacon. I'll buy the bone in and take the bone out myself. We don't see the boneless roast here very much.

You know that's not actually a ham........ right?

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Nov 25, 2009

• #5

Yep, bone = flavor.

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Nov 25, 2009

• #6

True - the bone helps the flavor. Also, my opinion is that it improves the texture of the meat as well...and will help the butt cook more evenly throughout.

 

fireangel

Fire Starter

Original poster

Thread starter

Aug 3, 2009

48

10

Bismarck, ND

• Nov 25, 2009

• #7

Thank you for the advice! I am heading out to get the butts in a little bit.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Nov 25, 2009

• #8

I've done both and the bone out versions seem to get a little mushy on me for some reason. Don't know why, they just do.

 

chappy4o

Fire Starter

Feb 6, 2012

74

10

Albuquerque, NM

• Aug 24, 2012

• #9

here is a question . . . . solution ok or not??? im having trouble finding butts or briskets with no solution. or do i need to worry about solution in a brisket or butt??

 

Last edited: Aug 24, 2012

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Aug 24, 2012

• #10

I have been buying butts at WalMart that have been injected as part of processing, it has not effected the quality of my pulled pork in the least. I usually cook at temps between 250° and 275°, also. On another note, you could have asked this question in it's own thread and gotten a better response, this one is almost 3 years old.

 

chappy4o

Fire Starter

Feb 6, 2012

74

10

Albuquerque, NM

• Aug 24, 2012

• #11

Thanks for the reply. . . I was just searching and this was the closest i found lol but thanks for the info

 

bbqhead

Smoking Fanatic

Aug 5, 2009

301

11

tulsa,oklahoma

• Aug 25, 2012

• #12

Bone in, has always been my preferred pork butt.  also .99 cents a #  is good price .  good luck !

 

dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Aug 25, 2012

• #13

I agree with the bone in group.  It has always been the best for me, got a boneless once, and had problems getting it up to temp.  Have fun, and keep smokin'.  Steve

 

chappy4o

Fire Starter

Feb 6, 2012

74

10

Albuquerque, NM

• Sep 11, 2012

• #14

so the butt came out amazing . . . i was too excited and i totally forgot my q-view, but i used jeffs finishing sauce and the other jeffs bbq sauce . . . . this thing was just soooo juicy and tender . . . i started giggling like a little school girl when the bone just slid out. and the compliments never stopped coming from the folks i had at the house. couldnt have done it without you guys

thanks!!!

Chappy