Cheap Pork Butt?

[vmaxnc]

Originally Posted by Comfort Food

It's a good way to know that it is done.

Excellent point!

Originally Posted by gkleoni1

I just don't want to spend money on bone when I need at least 40 lbs of cooked meat to feed people.

Sorry, that's just the way it is. You're talking about a cut of meat that is $1.50 a pound at the lower end, so there really isn't anything less expensive to choose from.

Originally Posted by Stogey

If your are smoking a butt or a shoulder, it aint done till the bone can be pulled out without any meat on it at all. Think 10-12 hours. I use my verticle smoker for 4-5 hours or until 10 lbs of charcoal is done, then roast it covered for the balance of the time at 275. If you spend less time cooking these cuts they will be greasy and tough. You need to render all the connective tissue and most of the fat out of the meat. Make sure you baste it with dilluted apple juice about once an hour. I puree an apple then add sugar and lots of water. Seems to work well.

Low and slow is the way to go. Yeah, I made that up.

I realized that besides the bone being easy to pull out, you should be able to grab a big hunk of the meat that's close to the bone and basically crush it apart with little effort, when it's done. I also take off much of the fat cap but leave enough to blacken and get crispy with the rub.

I've done the apple juice baste as well, and I mix a little in with the meat when it dries out while serving.

[car421]

I like spraying it down with apple cider vinegar.

[Jake Ryan]

When I was in college, I participated in a very scientific study of which cut of pork yields the best when preparing pork BBQ. The Butt won hands down.

[NCproud]

Originally Posted by vmaxnc

Interesting thought on putting the butt on the grill with some chips. At the least you might end up with better bark than the crock pot will allow. Lemme know how that turns out.

Not how I had hoped. The meat did not pick up enough of the smoke flavor. I haven't given up yet, but looks like we're back to liquid smoke for the indoor BBQ

[vmaxnc]

Originally Posted by NCproud

Not how I had hoped. The meat did not pick up enough of the smoke flavor. I haven't given up yet, but looks like we're back to liquid smoke for the indoor BBQ

Chips may not put out enough smoke to really penetrate and flavor the meat.

Where do people buy their hardwood charcoal and wood chips? It's time to break in the new Hondo.

[NCproud]

If I'm going to use my big cooker, their is a place on the old portion of 521 just to the north of Providence Road West that sells American Indian jewelry and firewood. I can get anyone the name and address if interested.
As for chips and hardwood lump charcoal I just run down to Lowes. You'll find it in the grilling accessory section.

I have found a new method for smoking since then that I will try next time. it works great for salmon!

[vmaxnc]

Originally Posted by NCproud

If I'm going to use my big cooker, their is a place on the old portion of 521 just to the north of Providence Road West that sells American Indian jewelry and firewood. I can get anyone the name and address if interested.
As for chips and hardwood lump charcoal I just run down to Lowes. You'll find it in the grilling accessory section.

I have found a new method for smoking since then that I will try next time. it works great for salmon!


[IMG]http://[IMG]http://www.city-data.com/forum/

I know where that place is.

Now I want salmon for dinner!

[NCproud]

Originally Posted by vmaxnc

Now I want salmon for dinner!

Common over, throwing an extra piece on the grill tonight