Horn & Tubes....

Q-Dat · Feb 27, 2013

OK I'll be the one to step up and say it. I have no idea where to find them on a butt. I see a ton of reference to them, but I have no idea if this is one of those "figure it out yourself" items, or "take a class like we did".

Anybody care to let the rest of us in?

VA-Dave · Feb 27, 2013

I didn't know either, but here is what I found:

http://www.bbqsuccess.com/pulled-pork/

Dave

Qbert60 · Feb 27, 2013

"Horn meat" is by the bone of the pork butt. Once the butt is cooked, if you take those pieces out, they resemble a horn.

"Tubes" are referring to the muscles of the pork butt that are surrounded by fat. Next time you are at the market, find "Pork Steaks". You will see each individual tube.

Q-Dat · Feb 27, 2013

Qbert60 said:
"Horn meat" is by the bone of the pork butt. Once the butt is cooked, if you take those pieces out, they resemble a horn.

"Tubes" are referring to the muscles of the pork butt that are surrounded by fat. Next time you are at the market, find "Pork Steaks". You will see each individual tube.

Thanks. I think I kinda get the tubes.

The "horn" still confuses me. I know you said its by the bone, but the bone has multiple sides. Which side?

LTG · Feb 27, 2013

Q-Dat said:
Thanks. I think I kinda get the tubes.

The "horn" still confuses me. I know you said its by the bone, but the bone has multiple sides. Which side?

Did you click on the link above? Its the center part of the "Y" shaped bone.

Q-Dat · Feb 27, 2013

LTG said:
Did you click on the link above? Its the center part of the "Y" shaped bone.

My apologies. Somehow I completely missed that post and the link. That pretty much explains it. I guess its just me. I always felt like the meat right against the bone had a slight gaminess.

Q-Dat · Feb 27, 2013

VA-Dave said:
I didn't know either, but here is what I found:

http://www.bbqsuccess.com/pulled-pork/

Dave

Much thanks!

sweetheatbbq · Feb 28, 2013

Here is another page that shows the tubes and horn.
http://howtobbqright.com/blog/?p=763

Hawg Father of Seoul · Feb 28, 2013

The Italians have known all this for centuries. The coppa is the money muscle plus the tubes. Find a nice slice of capricola and you can see what you should be saving.

On the horn, cook a butt and take it apart carefully in big chunks. You want to look at all the meat around the bone. The horn is the smooth piece that will be pink at least 2/3 of the way around. Shh don't tell any one, but it is the bone that makes this a delectable piece. Sure it is tender enough without it, but not near as good.

If I was to grill it.... I'd leave it attached to the bone with some meat to "insulate" it.

Bentley · Feb 28, 2013

Here is a shot from BBQ Success.

Gowan · Feb 28, 2013

I agree that the horn is the strongest tasting muscle in the butt.

Some folks really like that "gamey" flavor, but just as many dislike it.

I go with the Offend Nobody Theory and leave the horn out of my box.

G$ · Mar 1, 2013

CivilWarBBQ said:
I agree that the horn is the strongest tasting muscle in the butt.

Some folks really like that "gamey" flavor, but just as many dislike it.

I go with the Offend Nobody Theory and leave the horn out of my box.

Horn typically did not make it in our box either, for the reasons stated above.

Horn & Tubes....

Q-Dat

Babbling Farker

VA-Dave

Full Fledged Farker

Qbert60

Take a breath!

Q-Dat

Babbling Farker

LTG

Take a breath!

Q-Dat

Babbling Farker

Q-Dat

Babbling Farker

sweetheatbbq

Knows what a fatty is.

Hawg Father of Seoul

is Blowin Smoke!

Bentley

Babbling Farker

Gowan

is One Chatty Farker

G$

is One Chatty Farker

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