Newbie Boston Butt Question - “sell by date.”

[VinnyZee]

Good evening. I try to be as meticulous as possible about expiration dates, etc. I bought a 2.5 lb Boston Butt on Tuesday May 6, with a sell by date of May 8 (today.) I put it right in the fridge still wrapped on Tuesday, May 6. Today I unwrapped and rinsed it. Smells fine, looked fine. I put it on a fresh new tray, rubbed it with mustard and my seasoning, re-sealed it with new Saran Wrap and have it back in a 33 degree fridge.

I am not planning to put on the smoker until tomorrow evening, May 9, and going to let it smoke over night.

Am I good to go on these dates? I know the “sell by date” is more for the grocery store. I hope to hear some of your thoughts on sell by date. Most of the internet traffic I could find focused around vacuum sealed pork roasts. This was not vacuum sealed, just a cut wrapped by a local grocer and in their meat section. Thank you.

 

[SmokingUPnorth]

Send it! Was it shrink wrapped or just wrapped by the store? Not that it matters with that date I’d cook it either way and wouldn’t even think twice.

 

[DougE]

You have a few days to either cook or freeze it after that sell by date. It's not going to go "POOF" and be bad on that date.

 

[normanaj]

You're good.

 

[Gonna Smoke]

The nose knows...

 

[bigfurmn]

If it passes the smell test I'm in. If it smells like old gym shoes, toss it. Otherwise game on.

 

[SaltPorkResearch]

The nose knows...

Exactly! Use your sniffer.

 

[jaxgatorz]

I would not question cooking and eating it. I would question the 2.5lb butt. Overnight cooking will be WAY too long for a butt that small.

 

[VinnyZee]

Send it! Was it shrink wrapped or just wrapped by the store? Not that it matters with that date I’d cook it either way and wouldn’t even think twice.

It was shrink wrapped by the grocery store. Typical meat packaging. Styrofoam tray, then wrapped. Nothing fancy.

 

[VinnyZee]

I would not question cooking and eating it. I would question the 2.5lb butt. Overnight cooking will be WAY too long for a butt that small.

Years ago I followed the Texas style recipe at this website, using a 225 temp and found that around 8-10 hours I get great results.

 

[Fueling Around]

You're good to go.

It was shrink wrapped by the grocery store. Typical meat packaging. Styrofoam tray, then wrapped. Nothing fancy.

The grocer meat department wrapped stuff tend to have the sanitary napkin under the meat to sop up the liquid so the package stays eye appealing to the picky consumer. Those get nasty fast.

 

[VinnyZee]

I appreciate all the insights. Guests loved it and definitely the “sell by date” was nothing to worry about and lesson learned for me. I have this one a 36 hour marinade in a 33degree fridge, smoked it at 225 for 11 hours using cherry wood. Also to note my water pan was a Sam Adams Oktoberfest and some water, lemons, oranges and cucumbers. Once the butt was at 205, I double wrapped in tinfoil, and placed in a cooler covered by towels for 4 hours. When guests were ready to eat, it shredded nicely and I shall say was entirely devoured. I received a number of great compliments.

Some photos attached as requested.

 

[voyager 663rd]

IF there is no weird aroma when out of the package, it's DOABLE.

 

[Fueling Around]

Looks good to me.
Nice thing about those smaller pieces is the added bark to the pull.
There is always going to be the ones that don't like smoke.