Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

[dad of four]

 

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• dad of four
• Sep 7, 2012

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• dad of four
• Sep 7, 2012

What exactly did I buy?

Any recommendations on how to cook this beast?
It was the smallest one they had.

at 14 pounds, we are talking about 28 hours in the smoker

 

[diggingdogfarm]

You bought 2 boston butts.


~Martin

 

[coronaca92879]

That looks like 2 pork shoulders. I'd make pulled pork. The shoulders usually come with two together. I'd look in search bar at pulled pork recipes. So you'll probably have 2 7# shoulders that'll take around 15 hours.

 

[smokedreb]

Yeah I picked one of those up last weekend and smoked them both with some loin back ribs and it took around 15 hours.
FYI: I had called Sam's Club and asked them out the Boston Butt and the guy in the meat department thought it was one whole Butt and told me that at 16# it would take me about 16 hours to cook...

 

[daveomak]

DoF, evening.... Check Chefrob threads....  He splits them at the blade.... the side with all the marbling gets used for Buck Board Bacon.... The other can be used for anything, even more bacon but it is really lean, like Canadian bacon.....   Below are pics of Rob's BBB.....  in the lower picture you can see where the blade bone penetrated the meat...  Doesn't he do a nice job on the BBB....  makes me hungry... 

Dave

 

[jarjarchef]

You have 2 pieces in the package. The cut comes from the top part of the front shoulder. What you have is what most use for pulled pork. The bone is shaped in a "Y" similar shape. When you hear it mentioned of the money muscle, it is located at the bottom tip of the "Y".

@225 you are looking at the 1 1/2 - 2hr per pound..... So if yours is a 14# package. It most likely 2-7# ish pieces. So I would plan on 11-14hr cook.

I cook mine at a higher temp and don't foil as long and have been getting them done in less time. But I will plan on the full time mentioned above, never know if any issues may happen.

This is what I use for mine. You will find a link to my 3 shoulder cook. It has my cook temps and tracking for the meat temps. Hope it helps.

http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe

 

[gotbags-10]

Yup good old SAMs club. I buy nothing but those right there. Two butts indeed. I usually have a big one and a small one in the package. Like a #6 or 7 and a 9 pounder.


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[supercenterchef]

If you have problems smoking both of them at the same time, the butchers will usually agree to wrap them separately so you can freeze one...I do this all the time when they go on sale :D

 

[mneeley490]

Meh. Smoke both, pull them and package seperately. Use one now, and freeze the other for later. Don't forget to use a good finishing sauce--plenty of recipes here.

 

[dad of four]

Thanks all for your help.

You were correct, there were 2 separate  butts in the vacuum pack

I am cooking one tonight, and vacuum sealed the other and put it in the freezer.

Next time I will either line-up some friends to share with, or ask the butcher to use his/her commercial vacuum sealer

 

[pops6927]

Most in-store meat rooms don't have a vac sealer, just a film sealer for packaged meats.  These come prepackaged from the packing plant.  You get them in boxes, let set for a day or two (usually hard chilled) - previous rec'd boxes rotated to the top anyways, and price and display, no other handling or processing required.  Of course, they process a bunch for the retail case too.

You can process your own and seal at home (sounds like you've already got a sealer).

I need to do an instructional on pork butt processing, it will be my next project, need to buy some butts for sausages, buckboard, etc. very soon anyways now that some retirement money is coming in!