Pork Butt - can only find it in netting

[hvhunter]

Good morning everyone. I want to do a pork butt. My local butcher shop, only has approximately 4lb pieces, that are always in netting. Reading the forum here, I see a lot of pork butts in the 7-8lb range, without any netting.

Question, are you guys getting these large butts in netting and just removing? Or is there something specific I can request to get a larger butt?

Thanks in advance.

[Smokeville]

I don't recall seeing them in netting, but the 4lb size is a usual cut size around here. I like that size because I can do 6 at a time in my 6-rack digital using 3 racks with 2 to a rack. The results are excellent.

Ask your butcher. If it is a real butcher shop he would be buying the whole shoulders and breaking them down. If not, he could order a bigger one.

Rich

[OU812]

Around here them 4 pounders in the net are sold as a roast, ask your butcher if you could get a whole shoulder or Boston butt, not a picinc.

[Habanero Smoker]

What area are your from? Depending on your location, your butcher or meat cutter may be referring to the butt by a different name.

I've seen them netted, and they are usually boneless, trimmed butts, sold as roasts. The butcher may be boning them at the store. As OU812 suggested, ask the butcher or meat cutter if they have in-bone butts or shoulder roasts.

[viper125]

Last I got was from a Rulley Bros grocery store. They had 6 6lbs. I bought 4 then went back next day and got the other 2. They had them for 1.69 or 1.49 lb.

[Dr. Smoke]

Costco has great 8 LB pork butts without netting

[viper125]

Was just at wallmart in Salem,Ohio. They have 6 and 8 lb pork butts at 1.48 lb. No netting on them and really look good. Added a few more to the freezer along with a large brisker,and a nice pork loin. A man can never tell when he will need them. LOL

[hvhunter]

Last week, I bought a 4.5lb boneless boston cut butt, and a 6 lb whole shoulder bone in. Removed the tough skin on the whole shoulder, then rubbed both down, covered with yellow mustard, and let it sit for 4 hours (didn't have the time for a overnighter). Let them warm up to room temp for two hrs, then smoked at  210 for 10 hrs - the first six hrs with hickory. I.t. was 168 at this point.  Kicked it up to 220 for 5 hrs, i.t. hit 190. Apple juice, ftc for 4 hrs. OMG was this good. I kept the meat separate at first, and we all felt the whole shoulder with bone in was better (more moist) than the boneless boston butt.

Big thanks to every one for the support and inspiration.

Rubbed down and ready to go in
After 4 hrs of ftc
Finished product, butt on the left, whole shoulder on the right

[ghost9mm]

Now that looks real good, and nice bark too...

[SouthernSmoked]

Oh, heck yeah! Looks pretty darn tasty!

[OU812]

Niiiiiiiiiiiiiiice.

That there pile of pulled pork looks gooood.

[coolsmoker]

There's gotta be a Walmart close by, right?    I've never been to a Walmart that didn't carry bone-in butts in the 6+ lb range. 

[mikecorn.1]

There's gotta be a Walmart close by, right?    I've never been to a Walmart that didn't carry bone-in butts in the 6+ lb range.

X2



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