MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 01-31-2011, 03:55 PM   #226
Finney
is one Smokin' Farker
 
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
Default

According to the official IMPS specifications for a Boston Butt, if you take a whole shoulder and cut off the picnic.... everything left above the picnic is a Boston Butt.....

But most people don't find them that way in their stores. Another horizontal cut has been made that removes the meat above what you are used to seeing. What remains though, is still a Boston Butt. So there is a lot of meat you aren't used to seeing on your Boston Butt that is still officially part of the Boston Butt.
__________________
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website
Finney is offline   Reply With Quote




Old 01-31-2011, 03:59 PM   #227
Finney
is one Smokin' Farker
 
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
Default

So (at least) some Sam's clubs are selling "Pork Shoulder Butts", and (at least) some Restaurant Depots are selling "Pork Butts Bone In"....

Where's a boy to buy his pork??????
__________________
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website
Finney is offline   Reply With Quote


Old 01-31-2011, 04:45 PM   #228
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Default

Don't try to confuse the issue. You must be trying to cheat, otherwise you would understand the rule.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Old 01-31-2011, 04:59 PM   #229
ClayHill
Full Fledged Farker
 
Join Date: 10-31-09
Location: Greencastle, PA
Default

Quote:
Originally Posted by Finney View Post
According to the official IMPS specifications for a Boston Butt, if you take a whole shoulder and cut off the picnic.... everything left above the picnic is a Boston Butt.....

But most people don't find them that way in their stores. Another horizontal cut has been made that removes the meat above what you are used to seeing. What remains though, is still a Boston Butt. So there is a lot of meat you aren't used to seeing on your Boston Butt that is still officially part of the Boston Butt.
from what I understand, the top isn't cut(ie money muscle) on a Boston butt.......only two parts come from the shoulder, the top and the bottom........name them what you want.

This video is the best way to see it........the money muscle is at the very top of the shoulder. This is a small pig

YouTube - Jeffrey Ruhalter how to butcher a pig
__________________
[URL]https://www.facebook.com/ClayHillCookers[/URL]
ClayHill is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Maple Mojobrick + Pork Collar cooked like a Tenderloin-Can it be done?? swamprb Q-talk 16 01-24-2012 09:46 PM
15% off at Snake River Farms through April 15th Atl Smoke Q-talk 2 04-08-2011 12:23 PM
tuna collar rookiedad Q-talk 11 03-22-2011 11:14 AM
Snake River Farms Mister Bob Competition BBQ 12 08-05-2010 06:33 PM
snake river farms rookiedad Q-talk 8 07-07-2010 09:04 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:29 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts