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-   -   1st Pork Butt (http://www.bbq-brethren.com/forum/showthread.php?t=167902)

Smokin Pete43 08-06-2013 07:39 PM

1st Pork Butt
 
Hi all, I'm new to BBQing and to this sight. I'm doing my 1st pork butts. The 2 butts I got still have the skin on one side. Do I remove the skin or filet to back, put rub on the meat and place the skin back over it? Or do I just remove it. Help please

Smokin Pete43

chambersuac 08-06-2013 07:44 PM

Butts shouldn't have skin, just fat. If you have a thick skin, then you have a "picnic". I usually score their skins and rub, but have cooked without scoring. If you are looking at fat on a butt, I trim to about 1/4"-1/8" (IF there is some thicker than that) depending on how fast I'm smoking. The faster the cook, the less time for fat to render, so trim more.

Pork is forgiving. Relax and have fun...and let us know how it turns out.

Of course, if ya want the best pulled pork, invest in some Brethren made rubs and/or sauces :)

HeSmellsLikeSmoke 08-06-2013 07:45 PM

I like them with the skin removed. I believe it makes for better smoke penetration.

Smokin Pete43 08-06-2013 09:00 PM

Thanks for the quick responses

IamMadMan 08-06-2013 09:03 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2579832)
I like them with the skin removed. I believe it makes for better smoke penetration.

+1 I agree on the smoke penetration...

I usually ask my butcher to remove the skin. If I get them elsewhere, I remove the skin myself.

landarc 08-06-2013 09:05 PM

I agree, if there is skin, you most likely have a picnic, not a butt.

But, remove the skin is what I do. Then rub it up and let it run. If there is a lot of fat, you can remove it, or score it. I like 1/4" of fat as a rule. Also, remember that with a lot of fat, comes a lot of mess. You might want to have a drip pan under the pork during the cook.

El Ropo 08-07-2013 12:00 AM

I've been removing the skin and exterior fat on my picnics. It creates a wonderful bark, and the meat has so much internal fat/marbling, there is really no need to keep any exterior fat. Meat stays moist and flavorful.

The last picnic I did like this a week ago made probably the best pulled pork I've ever put out. It's still tender and moist even nibbling on bits straight out of the fridge.

NOHENS 08-07-2013 03:27 AM

Quote:

Originally Posted by El Ropo (Post 2580098)
I've been removing the skin and exterior fat on my picnics. It creates a wonderful bark, and the meat has so much internal fat/marbling, there is really no need to keep any exterior fat. Meat stays moist and flavorful.

The last picnic I did like this a week ago made probably the best pulled pork I've ever put out. It's still tender and moist even nibbling on bits straight out of the fridge.


Listen to this feller!!! I do and thing work out!!!:clap2:

Smokin Pete43 08-07-2013 05:56 AM

Great, thanks guys, I really appreciate the help. What's the difference from butt and picnic? It said on the label shoulder.

NeuseRvrRat 08-07-2013 08:00 AM

http://www.grilling24x7.com/npc_pig.jpg

butt = boston butt = "shoulder butt" in this pic

OskarGoldman 08-07-2013 04:07 PM

I'd remove it.

Teltum 08-07-2013 04:26 PM

I am all about score and rub. It smokes up and with the rub it tastes good on a sandwitch.

Smokin Pete43 08-07-2013 09:32 PM

Yep, I had 2 picnic butts based on the picture. They came out just fine. Again, thanks for of your help.

ronmd 08-08-2013 08:59 PM

Doing my 1st Butt this weekend, wait, that didn't come out exactly the way i intended...smoking my 1st Pork Loin this weekend, hope mine turns out as well as yours, great work!

Kloogee 08-08-2013 09:08 PM

Quote:

Originally Posted by ronmd (Post 2582246)
Doing my 1st Butt this weekend, wait, that didn't come out exactly the way i intended...smoking my 1st Pork Loin this weekend, hope mine turns out as well as yours, great work!

Careful ronmd, a butt is much different than a pork loin. I don't think a porn loin has anywhere near the amount of internal marbling a butt has and will cook much differently.


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