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gotta question. 1st time crutching a pork shoulder because i woke up a little late this morning. But, the internal temp is trucking along at a good speed. Concerned about bark loss. Can i unwrap the shoulder, still in the foil, to get some bark back when it gets closer to the 203 temp? Thanks in advance!!!
Once bark is set, pass the finger nail test, you can wrap without hurting the bark too much. If you open the foil then you can reestablish the bark. I've done shoulders wrapped and unwrapped. It depends on my mood or time constraints. I do lean towards wrapping not because I don't like the bark but sometimes I just want to control how much smoke goes onto the shoulder.
Notice: I don't know if anyone is noticing, but I've been correcting misleading nomenclature in all your posts; replacing "Butts" with the correct term of "shoulders" as stated in the notice posted at the start of this forum! THERE IS NO BUTTS ANY MORE, ONLY SHOULDERS!!! Specifically, arm shoulders and blade shoulders! But just shoulders vs. butts for now!This new nomenclature was changed in 2013, 7 years ago! PLEASE adopt it NOW! Thank you all!
Notice: I don't know if anyone is noticing, but I've been correcting misleading nomenclature in all your posts; replacing "Butts" with the correct term of "shoulders" as stated in the notice posted at the start of this forum! THERE IS NO BUTTS ANY MORE, ONLY SHOULDERS!!! Specifically, arm shoulders and blade shoulders! But just shoulders vs. butts for now!This new nomenclature was changed in 2013, 7 years ago! PLEASE adopt it NOW! Thank you all!
The reference to "butts" are the caskets the pork shoulders were shipped in, i.e. butts, or barrels, containers.
Boston butt
From Wikipedia, the free encyclopedia
(Redirected from Pork butt)
Jump to navigationJump to search
American cuts of pork. Boston butt is derived from the shoulder blade (colored dark green in the diagram) Boston butt, or pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone.[1] Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.
In the United Kingdom, Boston butt is known as pork shoulder on the bone, since regular pork shoulder normally has the bone removed and then rolled and tied back into a joint. History of the name and cut[edit]
Grilled moksal
Some suggest that in pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt, which comes from the Latin word "Buttis" meaning cask or barrel. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt".[2] However, the first known reference to the Boston butt as a cut of meat does not appear in print until 1915 in the publication Hotel Monthly.[3] In the UK it is known as "pork hand and spring", or simply "pork hand", or, as noted above, "pork shoulder on the bone".
In Latin American Spanish the cut is known as paleta de puerco,[4] and is the main ingredient in the Mexican dish carnitas[5] and in the Caribbean dishes lechon asado[6] and pernil.[7]
In Mexican Spanish, this cut is also known as the espaldilla (literally "little back").
In Argentina, this cut is very popular and is known as bondiola.
In Korea, the cut is known as moksal (목살; literally "neck meat").
The reference to "butts" are the caskets the pork shoulders were shipped in, i.e. butts, or barrels, containers.
Boston butt
From Wikipedia, the free encyclopedia
(Redirected from Pork butt)
Jump to navigationJump to search
American cuts of pork. Boston butt is derived from the shoulder blade (colored dark green in the diagram) Boston butt, or pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone.[1] Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.
In the United Kingdom, Boston butt is known as pork shoulder on the bone, since regular pork shoulder normally has the bone removed and then rolled and tied back into a joint. History of the name and cut[edit]
Grilled moksal
Some suggest that in pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt, which comes from the Latin word "Buttis" meaning cask or barrel. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt".[2] However, the first known reference to the Boston butt as a cut of meat does not appear in print until 1915 in the publication Hotel Monthly.[3] In the UK it is known as "pork hand and spring", or simply "pork hand", or, as noted above, "pork shoulder on the bone".
In Latin American Spanish the cut is known as paleta de puerco,[4] and is the main ingredient in the Mexican dish carnitas[5] and in the Caribbean dishes lechon asado[6] and pernil.[7]
In Mexican Spanish, this cut is also known as the espaldilla (literally "little back").
In Argentina, this cut is very popular and is known as bondiola.
In Korea, the cut is known as moksal (목살; literally "neck meat").
I understand this but here in new England, Massachusetts where i live, no one follows these nomenclature. I live about 3 miles from the farms where the majority of meat comes from in our supermarkets. Boston butts were coined here, Boston Ma, and have always been referred to this. I have asked my local farmers and butchers and they still call them that. So in new england these nomenclature has not been adopted. At least where I reside anyway. In fact I have a neighbor, part of the Swallow family that has lived here since the early 1700's... yes that's right early 1700's before there even was an America, and they didn't know this new nomenclature. So I guess in my part of the country this just does not work. Or better yet, we are just too stubborn to change! I say the latter is correct!
