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Unread 09-27-2013, 11:19 PM   #1
BecknCO
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Default What to look for in a good pork butt?

I just picked up a pork butt on sale for $1.79/lb (sale price for Suckway grocery). I chose an 8.11lb partially because I don't know about a 12+hr cook (this will be the biggest I've ever done), but also because it was labeled bone in whole, wasn't touched with any "enhanced solutions", and because I could also clearly identify the money muscle (learned from you guys).

Some were more red then others, and this one seemed a little more pinkish but had the latest sell by date. How should I be choosing ma butts?
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Unread 09-27-2013, 11:21 PM   #2
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heavily marbled w/a good fat cap imo.
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Unread 09-27-2013, 11:40 PM   #3
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I like to trim the fat cap to about 1/8", but then again wth do I know. Why is it important to have a good fat cap if you are going to trim, and does color or the meat make any difference?
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Unread 09-27-2013, 11:45 PM   #4
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Quote:
Originally Posted by BecknCO View Post
Why is it important to have a good fat cap if you are going to trim, and does color or the meat make any difference?
I don't trim. I like a good fat cap for the flavor/moisture in the finished product. color is hard to judge. some places package meat w/other gasses to preserve color. as long as it isn't grey, you should be good to go.
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Unread 09-28-2013, 12:05 AM   #5
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Sounds like you got the butt that I'd be looking for
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Unread 09-28-2013, 01:49 AM   #6
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I used to focus to much on trimming and getting the fat cap just right... found that after cooking about 50 shoulders I more look for bone-in, good color, decent marbling, and meats that have a ton of hard fat ...
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Unread 09-28-2013, 02:13 AM   #7
BecknCO
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Quote:
Originally Posted by GMDGeek View Post
I used to focus to much on trimming and getting the fat cap just right... found that after cooking about 50 shoulders I more look for bone-in, good color, decent marbling, and meats that have a ton of hard fat ...
Tell me more about the color and hard fat please?
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Unread 09-28-2013, 05:55 AM   #8
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Sounds like you got a good one. I prefer the ones that are a nice pink color. A good fat cap or still with the skin on. I'll put skin/fat cap side down to protect from the heat. It seems you do low and slow too, this has always produced me a fine butt. I wrap at about 4 hrs in and at that time put the fat on the top to let the moisture drizzle through the meat.
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Unread 09-28-2013, 06:02 AM   #9
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The whiter the fat, the fresher the pork. You want pork that is as fresh as possible, unlike beef where proper aging can help tenderize.
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Unread 09-28-2013, 09:58 AM   #10
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Bone in No enhancement min 8.5 lb.
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Unread 09-28-2013, 10:55 AM   #11
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Same as Blu, I also make sure the Money Muscle is all there.

I've even found a few half butts that had full MM and snatched those up when they were on sale.
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Unread 09-28-2013, 12:06 PM   #12
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Thanks Fellas - so to recap, it should be at least 8.5lb, more pink than red, no enhancement, whiter fat and good fat cap, and visible money muscle. Final question - is there a way to tell if the money muscle is whole or partial?
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Unread 09-28-2013, 12:18 PM   #13
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I prefer a bone-in butt, a minimum of 8 pounds, a fat cap that is clean and white. No enhanced solutions. I actually like the deep pink pork, as I feel the taste tends to be richer, but, I don't worry if all there is are the light pink ones.
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Unread 09-28-2013, 12:46 PM   #14
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Here's an 8.5# Bone-in that I UDS'd on Thursday... took about 10.5 hrs.



Get these direct from the packer.
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