Pork Butt ......... de-boning and removing the gland for grinding.

[classicrockgriller]

We have had some talk on the Forum about finding and removing the gland

before grinding up a Butt aka Boston Butt aka Pork Shoulder.

I came across this and he explains it pretty well.

http://www.meatbasics101.com/sausage_03.htm

[Keymaster]

Thats a good Link CRG  :) My pork shoulder was a picnic so it was a little different, It had the ball & socket bone in it so I'm wondering if it had a gland in it as well, to late now if it did, its ground up and is a Brittish banger now  ;D

[BuyLowSellHigh]

That's a great link and reference.  Thanks, CRG!

Many times rather than cut a deboned butt into slices I start by separating along the muscle junctures, mostly by pulling with a bit if assist from a knife (kind of like skinning).  If you do it that way, you will find the gland, and ususally some arterial and lymph stuff, right in the heart of the most significant fat (and connective tissue) accumulation -- look for the big pocket of fat/connective tissue and that's where it will typically be.  A second clue, the meat is pink to red, the gland is tan to brown.  Lymph and arterial stuff in that area will blend in with the fat and connective tissue.

[TestRocket]

Thanks CRG,

I bookmarked it!     ;D

[smokestack]

if I'm using a pork butt for pulled pork,do I have to remove this gland before smoking.if so do I need to tie the butt up like a roast before smoking?wanting to try my first pulled pork this week. I read Southern Smoked's recipe for pulled pork and it sounds great. can I still use this recipe without injecting it? (made sausage a couple of times and had to remove the gland and sineus before grinding.)

[KyNola]

You don't have to remove the gland prior to smoking for pulled pork.  Nor do you have to inject the butt with anything.

[Caneyscud]

Go with KyNola's great advice.  Keep it simple for the first one.  Put some rub on the Butt, preheat the Bradley, start the pucks, put that butt in, set temp to 230 or so, roll smoke for 4 or 5 hours, then cook until done 195 or 200 deg for the IT.  FTC or rest and then pull.  It'll be great.  Be sure not to close the vent, keep at least 3/4 open.   

[KyNola]

Caney has you covered on this one.  Caney knows butts!

[Up In Smoke]

Caney knows butts!

HE HE HEEEEEEEE!    He said butts  :D

[OU812]

Caney knows butts!

HE HE HEEEEEEEE!    He said butts  :D

:D  :D  :D






Dont worry about the gland, you will find it when you pull that butt apart.

Looks like big ole hunk of fat.

[smokestack]

Thanks to all for the help and advice.