Author Topic: pork  (Read 13979 times)

Offline jjesso

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pork
« on: March 18, 2004, 08:46:28 pm »
For pulled pork,  what is the best cut?

Bone in or Bone out?

Dumb Question?

Offline MallardWacker

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Re: pork
« Reply #1 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.


SmokeOn,

mski
Perryville, Arkansas
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Mike
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Offline ruffinit

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Re: pork
« Reply #2 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

Offline Chez Bubba

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Re: pork
« Reply #3 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

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Offline msiler

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Re: pork
« Reply #4 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.

Offline trout

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Re: pork
« Reply #5 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.

Offline Oldman

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Re: pork
« Reply #6 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


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Offline trout

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Re: pork
« Reply #7 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.

Offline Bassman

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Re: pork
« Reply #8 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>
Jack

Offline MallardWacker

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Re: pork
« Reply #9 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.


SmokeOn,

mski
Perryville, Arkansas
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Offline hayjim

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Re: pork
« Reply #10 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

Offline MallardWacker

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Re: pork
« Reply #11 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
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If a man says he knows anything at all, he knows nothing what he aught to know.  But...


SmokeOn,

Mike
Perryville, Arkansas

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Offline Bassman

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Re: pork
« Reply #12 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>
Jack

Offline ChefJeff

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Re: pork
« Reply #13 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

Offline hayjim

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Re: pork
« Reply #14 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