Two questions about pork butts...

[id2nv2nj2ca]

Thinking about buying a case of butts from Sam's Club. Saves around .50 cents per pound. Now for the questions, one related to the purchase, and one on prep.

1: Has anyone bought their butts in bulk, and then frozen them for later use? Any issues? Good to do, not good to do?

2: After just reading some of the mustard, no mustard debate, I think I picked up on the thought that some of you trim the fat cap off before applying the rub because it produces a better bark that way. Is that true? It doesn't have a tendancy to dry out the meat without that added layer of fat that works it's way into the meat while smoking?

Thanks for all the help guys and gals. :-)

And yes, I realize that ended up being more than two questions. :)

 

[fpnmf]

1.Yes,no,yes...

2.Yes,no..

http://www.smokingmeatforums.com/t/128258/todays-smoke-a-tale-of-two-butts

  Craig

 

[disturbed1]

I buy cases of butts from sams all the time and put them in the freezer. does not affect the taste, just leave them in the double vacuum pack and you will be good to go.I also trim my butts just did three butts yesterday turned out fine.i posted this thread yesterday with Q-View just go to pulled pork with pork loins wrapped with bacon on the pork forum

 

[rdknb]

I also buy and freeze and as far as I know never has effected the taste.  After I smoke it I often freeze leftovers and they are fine later

 

[Bearcarver]

Freezing is fine in my book.

If you want to trim the fat cap off to get better rub penetration, just put the trimmed fat in a foil pan with holes punched in the bottom of the pan. Then put the pan of fat above the meat. The fat drippings will baste your meat. This is how I do my Double smoked Hams.

Bear

 

[flash]

Thinking about buying a case of butts from Sam's Club. Saves around .50 cents per pound. Now for the questions, one related to the purchase, and one on prep.

1: Has anyone bought their butts in bulk, and then frozen them for later use? Any issues? Good to do, not good to do?

2: After just reading some of the mustard, no mustard debate, I think I picked up on the thought that some of you trim the fat cap off before applying the rub because it produces a better bark that way. Is that true? It doesn't have a tendancy to dry out the meat without that added layer of fat that works it's way into the meat while smoking?

Thanks for all the help guys and gals. :-)

And yes, I realize that ended up being more than two questions. :)

1. Never had a issue with freezing them. Will being doing another soon actually.

2. I remove the fat cap now adays. No, with all the fat that coarses thru the meat, they will be no drying out due to lack of the fat cap. And you will see more bark. Skip the mustard, just lightly dampen it with water, pat dry, add rub.

 

[id2nv2nj2ca]

Thank you everyone for the responses.  It's much appreciated.