Baisic pork butts

[sparks65]

I did 2-4.5# pork butts yesterday. Pit temp was pretty constant @ 245*. Took a little over 10 hr to hit 198* (usually runs around 8 hr). They both stalled at 190 *, 8 hr in so I foiled. Plated with creamy slaw and jalapeño poppers. Pretty descent.

 

[browneyesvictim]

Good looking butts. I have never thought of trussing them before. Do you find that it keeps moisture in or any other benefit in it

 

[sparks65]

Morning Brownies. That's the way they came from the butcher. I like the smaller butts as they usually cook faster. This 2 not so much. I'm not sure if the truss had anything to do with with it but they were supper moist.

 

[SmokinAl]

They look delicious!
Excellent job!
Al

 

[troutman]

My guess is they tie 'em up because they tend to fall apart. I like to truss my roasts to keep even cooking surface. Good job with yours, looks like the wait paid off !!!

 

[cookingjnj]

Similar to troutman, I will truss my shoulder if they are boneless. This helps to get a more consistent cooking surface and holds the meat together for more uniform cooking.

 

[Rings Я Us]

Like that..
I plan on trussing my 3 buckboard bacon hunks I have in the cure right now. get even smoke on them .
Nice smoke there.. looks good.

 

[sparks65]

Rings. If you truss deacon hunks( pork belly?) isn’t that prosciutto?

 

[Rings Я Us]

That gets hung for months after its packed in salt. . trussing my pork after cure is just to make it look nice . if it's a bit raggedy.

You can age rolled bacon like in cheesecloth .. never tried it.