Greasy/Slimy Pork Butt

Eggspert · 09-04-2012, 05:05 PM

Our pork butt has not scored well in competition all year long. This weekend we had a bunch of family over to judge our competition recipe along with a couple of other recipes we are considering. The recipe has scored a 5th and 10th place finish, but then 3 other comps. finished in lower 1/2 of the pack.

Everyone preferred a very simple butt with rub, wrapped late in the cook. Our competition butt is injected with Butcher's, rubbed with a traditional rub and wrapped at 170 degrees (about 5 hours in). The biggest complaint about the competition butt is that it feels slimy/greasy in your mouth. My 8 year-old niece actually scored our comp. recipe a 4 for texture, ouch!!! She doesn't like slimy.

When we "wrap" we have been putting our butt in an aluminum pan and covering with foil, instead of tight wrapping in foil. Could sitting in the juices make the meat more greasy? I was trying to make things simple with the pan vs foil wrap. Is it the Butcher's injection that gives the meat that coated/greasy/slimy feel? I have cut back on the powder in the injection by 1/2 of the recommendation, but still it does have that texture.

Has anybody had luck with a simply pork butt recipe? I have to agree that I prefer the traditional pork but, without the heavy injection and richness to it. I just wonder if compared to 5 other butts at the table injected it will not appear bland/flavorless.

Any suggestions would be appreciated.

Eggspert BBQ
3 Lg BGE
Stoker
Orange thermapen

The_Kapn · 09-04-2012, 05:16 PM

Off the top of my head----"greasy/slimey" is un-rendered fat or too much pan drippings added back in.

Beyond that.... I don't have a clue.

This is a general cooking question.

TIM

CivilWarBBQ · 09-04-2012, 06:40 PM

One thing is certain, and that is that unless your friends and family are active CBJ's their opinion is essentially useless when it comes to developing comp Q recipes. Comp cooking is a totally different animal.

That said, "slimy" is not usually a word associated with fat content. My guess is they are picking up on xanthan, guar or other powdered gum used to thicken many commercial injection products. It that is the case, cutting back or eliminating it may get you where you are trying to go.

landarc · 09-04-2012, 07:03 PM

Yes, leaving a pork butt, that is done, in a pan of it's own rendered fat and juices will result in a greasy product as it cools. Adding in the strained and defatted juice can be good, letting a butt sit in cooling fat, is not good.

Smokin Mike · 09-04-2012, 07:23 PM

I would trim more fat, and wrap tight, not in a pan.

well thats what I do, I have very little fat cap on mine when I am done trimming, BUT, I don't need a layer of protection from the fire.

09-04-2012, 05:05 PM	#1
Eggspert On the road to being a farker Join Date: 04-25-12 Location: Willmar, MN Downloads: 0 Uploads: 0	Greasy/Slimy Pork Butt Our pork butt has not scored well in competition all year long. This weekend we had a bunch of family over to judge our competition recipe along with a couple of other recipes we are considering. The recipe has scored a 5th and 10th place finish, but then 3 other comps. finished in lower 1/2 of the pack. Everyone preferred a very simple butt with rub, wrapped late in the cook. Our competition butt is injected with Butcher's, rubbed with a traditional rub and wrapped at 170 degrees (about 5 hours in). The biggest complaint about the competition butt is that it feels slimy/greasy in your mouth. My 8 year-old niece actually scored our comp. recipe a 4 for texture, ouch!!! She doesn't like slimy. When we "wrap" we have been putting our butt in an aluminum pan and covering with foil, instead of tight wrapping in foil. Could sitting in the juices make the meat more greasy? I was trying to make things simple with the pan vs foil wrap. Is it the Butcher's injection that gives the meat that coated/greasy/slimy feel? I have cut back on the powder in the injection by 1/2 of the recommendation, but still it does have that texture. Has anybody had luck with a simply pork butt recipe? I have to agree that I prefer the traditional pork but, without the heavy injection and richness to it. I just wonder if compared to 5 other butts at the table injected it will not appear bland/flavorless. Any suggestions would be appreciated. Eggspert BBQ 3 Lg BGE Stoker Orange thermapen

09-04-2012, 05:16 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Off the top of my head----"greasy/slimey" is un-rendered fat or too much pan drippings added back in. Beyond that.... I don't have a clue. This is a general cooking question. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

09-04-2012, 07:03 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yes, leaving a pork butt, that is done, in a pan of it's own rendered fat and juices will result in a greasy product as it cools. Adding in the strained and defatted juice can be good, letting a butt sit in cooling fat, is not good. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-04-2012, 07:23 PM	#5
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	I would trim more fat, and wrap tight, not in a pan. well thats what I do, I have very little fat cap on mine when I am done trimming, BUT, I don't need a layer of protection from the fire. __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

09-04-2012, 06:40 PM	#3
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	One thing is certain, and that is that unless your friends and family are active CBJ's their opinion is essentially useless when it comes to developing comp Q recipes. Comp cooking is a totally different animal. That said, "slimy" is not usually a word associated with fat content. My guess is they are picking up on xanthan, guar or other powdered gum used to thicken many commercial injection products. It that is the case, cutting back or eliminating it may get you where you are trying to go.