A local grocery chain has had pork butts for 99 cents/lb this week.. I've been stocking up. (65 pounds so far, resting in a friend's freezer) ;D
However, they are all out of the whole butts, and only have the ones sliced into 'steaks'. They are the same weight, just deboned and sliced about 1" thick - sold in 7-8 pound packages.
Can I make pulled pork out of these, or will they just fall apart in the smoker and dry out?
TIA,
STC.
Use some butchers twine and make a Frankenbutt!
I'd coat them all up in rub and go for it.
Quote from: FLBentRider on September 02, 2010, 04:46:41 PM
Use some butchers twine and make a Frankenbutt!
I'd coat them all up in rub and go for it.
I'm seriously considering that... I'll make a pass through tomorrow, and see if my guy with the 25% off stickers is doing his thing.
Gonna give it away anyway... A coworker is hastily moving into his newly finished house - with no counter tops, kitchen sink, dishwasher, etc.... He was hinting (not subtlety) that he'd love something they could heat up in the microwave (that does work), eat on buns/paper plates, and throw away the mess.
Hal and I have made a few BBQ-2-GO runs to his house already, while it was a work in progress..
I wouldn't try it with the steaks...
Tied up or not.. Bet the juices all escape.
Pat, Pat, Pat.....thick sliced pork butt? It is screaming TASSO!
Tasso is a highly seasoned highly smoked seasoning meat. An absolute staple in Cajun cooking and good in any pot of beans or greens. Gumbo, jambalaya, red beans and rice, crawfish pie. Need I go on? NePaS has a great recipe. I've got a recipe that I stored from Stickbowcrafter(dang I miss that guy)that is really good too.
Yeah, I was looking at your Tasso recipe as well..
I'll see what they have at the store today. Surely they got more in - the sale runs through Labor Day.
Quote from: KyNola on September 02, 2010, 09:46:46 PM...thick sliced pork butt? It is screaming TASSO!
That was my first thought, too (although 65 lbs would probably last me about 4-5 years). They're also good grilled with any number of rub, marinade, and/or glaze combinations.
I think hal might be correct about them drying out in the smoker even if "lumped together." You might want to experiment though - maybe stack and partially smoke a couple and then put them in a crockpot to see what happens.
Good luck and keep us posted.
They had whole butts in today, marked down to 79 cents/lb. I sailed out of there with 43 pounds....
I think Hal is probably right on drying - I doubt you would be pleased with the Frankenbutt approach to pulled pork. I also think Ky Nola has a great idea. Tasso is a wonderful thing and hard to come by. Make Tasso!