BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: jjesso on March 18, 2004, 08:46:28 pm

Title: pork
Post by: jjesso on March 18, 2004, 08:46:28 pm
For pulled pork,  what is the best cut?

Bone in or Bone out?

Dumb Question?
Title: Re: pork
Post by: MallardWacker on March 18, 2004, 09:10:03 pm
jj,

Bone in has always worked for me.  It's cheaper AND you get a second use for the bone.  Put the bone in some pinto beans and put some real flavor in them.  Accually three, my White Lab loves it when I'm finally done with the bone.
(http://www.bbqguide.com/mlocker.jpg)

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: ruffinit on March 19, 2004, 12:59:55 am
well said m.w.i agree ,bone in.just did two last weekend mmmm [;)][8D]good.

mike
Title: Re: pork
Post by: Chez Bubba on March 19, 2004, 01:11:11 am
Let's take it one step further. Picnic or butt?

I prefer butt as it seems to yield a lot more & you don't have to mess with the skin. Picnics have come out pretty tasty though.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: pork
Post by: msiler on March 19, 2004, 01:29:41 am
"Let's take it one step further. Picnic or butt?"


My $.02   Butt... Imposible to go wrong.

When in doubt smoke it.
Title: Re: pork
Post by: trout on March 19, 2004, 03:34:24 pm
If I'm not mistaken the picnic and the butt are both parts of the same piece, the pork shoulder.  They are just opposite ends of the shoulder roast, hence different shapes.  I go boneless just because it is easier for me to deal with.  Although some bean and ham soup would be a good use for a big pork bone.[:p]

Let your trout go and smoke a salmon instead.
Title: Re: pork
Post by: Oldman on March 19, 2004, 04:47:36 pm
I think the butt is the the ham end...rear legs. Of course I could be wrong. Fresh ham is the upper butt end of the hog. Picnic is the upper front leg.

Of course what do we Americans know? [:D]
Old

Title: Re: pork
Post by: trout on March 19, 2004, 05:10:31 pm
The ham has a butt end and a shank end, but the "pork butt" is from the widest end of the front shoulder.  The picknic is the rest of the front shoulder after the butt is removed.  I'm no butcher, but the book "Great sausage recipes and meat curing" has a guide in the back for all livestock.  It diagrams where all the cuts we cook are on the animal.  I think thats why the pork butt is so much cheaper than ham.  At least where I live.[8D]

Let your trout go and smoke a salmon instead.
Title: Re: pork
Post by: Bassman on March 19, 2004, 05:12:45 pm
Olds,
a pork butt is the upper part of the front shoulder,behind the neck and above the picnic (lower shoulder). this link has a lot of good info as well as charts.
http://www.askthemeatman.com

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: pork
Post by: MallardWacker on March 19, 2004, 11:26:24 pm
The only reason I haven't done a picnic or shank, it looks like it has more of a skin or cap to it and a bit more expensive.  I think you are correct, it looks like it won't yeild as much.
(http://www.azbbqa.com/Images/pigsmile.jpg)

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: hayjim on June 09, 2004, 07:08:10 pm

Last night I smoked a butt for about 12 hours. The bone was in.  The outside air temperature was about 60 degrees for most of the time.  Since this was my first smoked butt, I worried about the temperature. I was worried that the temperature would either continue to rise as the evening wore on, or that I would have trouble keeping the temperature at the desired 200 degrees.  
I left the (hickory) smoke on for about 4 hours and while I did not get a defined "smoke ring" that penetrated into the butt, I do have what I consider to be good barbeque flavor.  I was able to keep the temperature at about 200 degrees for the entire 12 hour period and I am very pleased with the result.  The 6 1/2 lb butt was alone in the smoker on the middle rack.  I only used a rub which was applied just before I placed it in the smoker.  
Living in North Carolina (southern) barbeque country I obtained exactly the flavor I desired, even though the meat was not falling off the bone, it was great. I am still a smoking novice and have continued to be concerned about temperatures, but obviously that worry is misplaced with the smoker.

Jim
Title: Re: pork
Post by: MallardWacker on June 09, 2004, 08:14:29 pm
HayJim,

Sounds good Jim, my butts are done in about 12-13hrs @ 225 with an internal temp of about 185.  I have always got excellent results with the meat falling off the bone.  Next butt you try, wrap in foil then wrap in an old bath towl and then let set for 2hrs.  Also try Maple or Pecan.  I use to be a Hickory freak, but no more.  Those two woods seem to compliment the meat more.  Have fun and welcome to the forum.

Check this link out about the smoke ring thing.
http://bradleysmoker.com/forum/topic.asp?TOPIC_ID=311

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: Bassman on June 10, 2004, 01:33:11 am
HayJim,
what Mallard said about the foil & towel thing, It's true. I tried it and I like it. It makes the Butt REALLY moist![:D][8D][:p]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: pork
Post by: ChefJeff on June 10, 2004, 03:22:34 pm
Welcome Hayjim, Try getting a remote probe thermometer and smoke until the internal temp. is 185-190'F.[8D][8D]

SMOKIN & SPOKEN
Title: Re: pork
Post by: hayjim on June 10, 2004, 08:24:10 pm
Thanks guys I will try those tricks. Although the butt was fairly moist, it was just not falling off the bone. I have cold smoked some cheese ( I will have to use less smoke), hot smoked some salmon, and about 10 hens.  I have have been very happy.  
I am learning.  

Jim
Title: Re: pork
Post by: Fuzzybear on June 10, 2004, 08:54:14 pm
Atta boy!

I'm still learning!  I think everytime I throw something in there, I always walk around in circles thinking of all the things that could go bad but have not been dissapointed once yet despite the experimentation![:D]

"A mans got to know his limitations"
Glendora, CA - USA!
Title: Re: pork
Post by: MallardWacker on June 11, 2004, 02:16:10 pm
Good Morming Folks,

I know we may have discussed this a while ago.   The last couple of butts I have chosen have not came out to well do to a crummy piece of meat.(Still trying to figure out what looks bests vs. what it will come out after smoking) Has anyone smoke a whole pinic/shoulder shank bone in??  I know this is a dumb question, is the white side that I see through through cryovac skin or fat?  Have a great weekend.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: Bassman on June 11, 2004, 05:59:38 pm
MW,
I would say fat,the Butt portion of the shoulder has a "fat cap" I would imagine the picnic would too.If it were skin the thing would be the same color( a flesh tone) I have never smoked a picnic.However,with the Butt end I prefer to take the bone out and apply rub in the cavity.according to others, it will cook faster with the bone in, so it's really a matter of preference.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: pork
Post by: ChefJeff on June 11, 2004, 09:08:23 pm
MW-If you are talking cryo-pak I say skin,They are usually very lean you might want to try the old bacon trick.Smoke at about 200'F till the internal temp is 185-190'F.[;)][8D]

SMOKIN & SPOKEN  OR SMOKE a duck breast!
Title: Re: pork
Post by: MallardWacker on June 11, 2004, 09:55:57 pm
Jeff,

I think my next pork adventure will be the picnicshoulder route.  

As far as the <font color="purple"><i>crovac</i></font id="purple"> thing, sorry for the slip again, but I think thats where you send some portion of the ol' bod and have it frozen in nitrogen or something in the middle of Arizona.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: Chez Bubba on June 12, 2004, 04:43:46 am
If it's a picnic, it's skin. If it's a butt, it's fat. Just my experience.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: pork
Post by: whitetailfan on June 12, 2004, 05:50:35 am
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Has anyone smoke a whole pinic/shoulder shank bone in??  I know this is a dumb question, is the white side that I see through through cryovac skin or fat?  Have a great weekend.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Mallard,
Are you talking about a whole front shoulder[?]  I'm assuming that no one could package that in cryovac...

I would say it depends on the color and texture.  If you're talking white-white, I mean pure white, then it is fat.  A dressed hog is technically white for lack of a better description.  It can vary from quite white to yellowish or pinkish.  The best advice I could give you is to poke it with your finger.  Sounds silly, but fat will of course press in and feel like fat that everyone knows the texture.  A hogs skin is quite stiff and tough, especially when cold, so since it is obviously refrigerated, it would feel very different from fat.

My 2 cents, hope it helps

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: pork
Post by: MallardWacker on June 14, 2004, 02:12:03 pm
I beleive it is skin folks,

After watching a couple hours of Q contests last night on the food chanel, I saw enough shoulders for a life time.  Also noticed that the majority of folks placed the skin side down and only put rub on the meat.  Many of those guys injected also.  However the local WalleyWorld has a fairly good size "picnic shoulder" in a cryo type package.  I will say this, the shoulder/picnic piece of meat they were using was quite large.  Would have to find one of those stubby pigs to be able to fit in the ol' BS.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: veggieman on June 15, 2004, 01:17:27 am
Wacker
One more thing you might try is selecting pork that is the lightest color pink.  That is a younger pig.  If you notice some pork will be a darker color and more fatty.  Those are a older pig and not as tender.  Thats what my brother in law butcher always told me. Excuse me EX brother in law.  Anyway thats the way I select my pork.  Good luck.
Title: Re: pork
Post by: MallardWacker on June 15, 2004, 02:13:02 pm
Veggie,

Really, thats a great point on the color, I have noticed that.  I have found myself going to the meat department everytime I go to the store just to look at the meat.  I guess that is a typical symptom of buying a BS.  The brother in law thing, there are days that I wish he was an x.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: pork
Post by: Chez Bubba on June 16, 2004, 01:41:25 am
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by veggieman</i>
<br />Thats what my brother in law butcher always told me. Excuse me EX brother in law.  Anyway thats the way I select my pork.  Good luck.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hey, at least you got something useful out of it![:D][:D]
Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: pork
Post by: Tominator on July 10, 2004, 07:31:09 pm
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by veggieman</i>
<br />Wacker
One more thing you might try is selecting pork that is the lightest color pink.  That is a younger pig.  If you notice some pork will be a darker color and more fatty.  Those are a older pig and not as tender.  Thats what my brother in law butcher always told me. Excuse me EX brother in law.  Anyway thats the way I select my pork.  Good luck.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

The only thing that makes meat red is the oxygen in the cells. Take away the oxygen and the meat rapidly loses color.

Cryovac is a process where the beef is wrapped and before sealing the meat is flushed with a gas to keep it red.

A butcher shop does not have the capability to cryovac the meat so it may appear less fresh if you only take the color of the meat into account.

Only 2 folks know how a piece of meat will come out after cooking. God and the cook!

BTW, never freeze meat in the container you bought it in. Always wash it in fresh cold water, pat dry and re wrap before it hits your freezer.

Someday we'll be buying irradiated meat and there will be less likely any contamination might occur and you'll be able to store fresh meat without refrigeration for a couple weeks and near indefinitely in the frig....someday.

<font color="red">Where there's smoke....there's meat!</font id="red">
Title: Re: pork
Post by: Fuzzybear on July 10, 2004, 10:57:58 pm
Mmmmmmmmmmmmm....glowing meat!  [:D]
(http://dow.rminor.com/smilies/Launch172.gif)

"A mans got to know his limitations"
Glendora, CA - USA!
Title: Re: pork
Post by: Tominator on July 12, 2004, 01:48:05 am
Quote
<i>Originally posted by Fuzzybear</i>
<br />Mmmmmmmmmmmmm....glowing meat!  [:D]
(http://dow.rminor.com/smilies/Launch172.gif)


And such is the public opinion of the term. The process has not a thing to do with radiation as we've been taught in our Liberal controlled school;s.

Far from an expert, I've followed the development of the technology since the seventies.

Imagine sending 55 gal drums of fresh chicken to a country involved in famine with ZERO refrigeration required! Imagine the savings in fuel and electricity if such technology were in place. Imagine the lives saved!

No need for alternative energy, just do better with the current technology and put aside unlearned Ole wifes tales that have been fed to us by the Liberal Elite for several generations.

Sorry to inflect politics into this, but what ever your philosophy politics are indeed involved. In California there is a growing movement to stop outdoor fires that include smokers for instance...[:(]

<font color="red">Where there's smoke....there's meat!</font id="red">