|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
05-08-2013, 11:32 PM
|
#1 |
|
Knows what a fatty is.
Join Date: 06-18-12
Location: Columbus, Oh
|
Sams only had "pork shoulder butt". differnet than regular?
My local Sam's was only carrying what they labelled as "Pork Shoulder Boston Butt Cov". The package itself is just labelled pork shoulder butt. Is this different than regular pork butt?
It is a 16 lb package and from what I can see/feel it is two separate pieces like sams normally sells. each piece has its own blade bone and I can't see any shanks in there. I was also able to discern the MM on one part. So is this just a standard butt just labelled differently than usual? Just want to make sure I didn't spend 20 bucks on something that will produce results other than what I'm used to. Thanks for any info you can provide! |
|
|
|
05-08-2013, 11:44 PM
|
#2 |
|
somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Yep, you have a pair of regular butts. Shoulder Butt, Boston Butt, Shoulder Blade Roast are all the same. Sometimes you see boneless butts, but most are bone-in. Even though the name butt leads some folks to think they are from the rear end, butts come from the front shoulder. (Hams come from the rear legs).
A whole shoulder would have the picnic end still attached (it's the lower section of a shoulder) and weigh in around 15 to 20 pounds. Here is a visual... whole shoulders on top, picnic on lower left, 2-butts with bone-in on lower right. 
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
|
| Thanks from: ---> |
|
05-08-2013, 11:52 PM
|
#3 |
|
Knows what a fatty is.
Join Date: 06-18-12
Location: Columbus, Oh
|
See I feel as though these are just standard butts as I can't see any part of any shank in the pack. Each piece has an easily identifiable blade bone. Also, there isn't much more fat than normal and I dont have any thick skin or anything like that. I've done about 4 butts before but never had them labelled "pork shoulder butt". I'm hoping these are just normal butts.
I have some pics that I will upload tomorrow. Thanks! |
|
|
|
|
05-09-2013, 12:04 AM
|
#4 |
|
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
I guess there are abnormal, sub-standard and irregular butts.....
 Joking aside.... You should be fine. The butt end is not close to the shank/hock end....The fat cap won't be real heavy 1/4" at most, and most always butts are skinless. Picnics on the other hand usually come with skin, and include the shank and sometimes some of the hock. Although most hocks you see in the stores are from a rear leg. It's not as confusing as it sounds. BTW, I buy all my butts from Sam's. They used to be from Excel and now I believe they come from IBP,.. both are good quality.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
|
|
05-09-2013, 07:42 AM
|
#5 |
|
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
|
The best pulled pork is a mix of light, dark, middlins, and Mr. Brown. Eack has a different flavor.
|
|
|
|
|
05-09-2013, 08:38 AM
|
#6 |
|
On the road to being a farker
Join Date: 07-22-09
Location: Hollywood, FL
|
Wait til ALL the names change!
http://articles.chicagotribune.com/2...cuts-pork-chop |
|
|
|
|
05-09-2013, 10:04 AM
|
#7 | |
|
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
|
Quote:
__________________
Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
|
|
|
|
|
05-09-2013, 10:18 AM
|
#8 | |
|
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
|
|
|
|
|
