I posted this in my wedding reception thread here: http://www.smokingmeatforums.com/for...ad.php?t=88157 But I thought it may be better asked here because I didn't get much response to the question there.
I will be doing some pork butts (per recommendations in that thread). Gordon's Food Service (a midwest restaurant supplier that is also open to the public) sells a case of 8 fresh pork butts. Bone-in for $1.05/lb, or boneless for $1.25/lb. Has anybody used their butts before? Any word on quality or what to look for?
Here is what the printout on the bone-in says: "fresh, butcher-quality bone-in pork shoulder boston butt, closely trimmed. 1/8" trim. Shoulder/loin separation straight cut beginning at 2nd and 3rd rib. Butt/picnic separation parallel line at outer edge of blade bone to produce tear-drop shaped bone. Exposed 8-10 square inches of false lean. Visible glands removed"
These are a special order item so I can't visually inspect them prior to purchase. I plan to try some out before I smoke the ones for the big day, what should I look for? What makes a quality butt? Does the "cut" sound right from the description?
Would you recommend bone-in or boneless? From my calculations they come out to about the same price/lb of meat.
I will be doing some pork butts (per recommendations in that thread). Gordon's Food Service (a midwest restaurant supplier that is also open to the public) sells a case of 8 fresh pork butts. Bone-in for $1.05/lb, or boneless for $1.25/lb. Has anybody used their butts before? Any word on quality or what to look for?
Here is what the printout on the bone-in says: "fresh, butcher-quality bone-in pork shoulder boston butt, closely trimmed. 1/8" trim. Shoulder/loin separation straight cut beginning at 2nd and 3rd rib. Butt/picnic separation parallel line at outer edge of blade bone to produce tear-drop shaped bone. Exposed 8-10 square inches of false lean. Visible glands removed"
These are a special order item so I can't visually inspect them prior to purchase. I plan to try some out before I smoke the ones for the big day, what should I look for? What makes a quality butt? Does the "cut" sound right from the description?
Would you recommend bone-in or boneless? From my calculations they come out to about the same price/lb of meat.
