1st Pork Butt

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Smokin Pete43

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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
 
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 :)
 
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.
 
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.
 
El Ropo said:
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.
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Listen to this feller!!! I do and thing work out!!!:clap2:
 
Great, thanks guys, I really appreciate the help. What's the difference from butt and picnic? It said on the label shoulder.
 
npc_pig.jpg


butt = boston butt = "shoulder butt" in this pic
 
I am all about score and rub. It smokes up and with the rub it tastes good on a sandwitch.
 
Yep, I had 2 picnic butts based on the picture. They came out just fine. Again, thanks for of your help.
 
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!
 
ronmd said:
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!
Click to expand...

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.
 
Kloogee said:
Careful ronmd, a butt is much differet 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.
Click to expand...

I agree Kloogee, "Porn Loin" is a totally different animal:laugh:
 
This helps me, too. I have mostly done brisket so far in my smoker. Thanks!
 
I think they renamed it recently....Boston Meat Hunk or something like that......to avoid confusion......

I do simple score the fatcap & rub, no trim, no mustard, no foolin' around......
Throw some bean pans underneath & go ~~~>

3-31-2013Porkampbeans004.jpg


3-31-2013Porkampbeans036.jpg


3-31-2013Porkampbeans010.jpg


That's if they're the upper shoulder, not the picnic.....I'd peel the actual skin but others have said & know better what to do on those.....
 
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