Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 02-28-2014, 03:39 PM   #1
is one Smokin' Farker
Join Date: 02-07-14
Location: Canyon Lake, TX
Question Anatomy of a pork butt shoulder

OK, so I picked up a butt at Sam's today that weighs 18.44 lbs. I would like to use some of it to make Buckboard Bacon. I can see the end of the bone but have no idea how to start slicing from there. Ant help would be greatly appreciated.

20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid.
Randy3269 is offline   Reply With Quote

Old 02-28-2014, 08:00 PM   #2
is one Smokin' Farker

Join Date: 02-10-13
Location: Lafayette, LA

The cryovac from Sams has two butts in it. Each butt has a bone in it about 1/3 of the width the rest is boneless. Feel for where the bone stops and separate it there. Use the boneless portion for the bacon and the 1/3 with the bone for something else.
[URL=""][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B]


Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote

Old 02-28-2014, 08:05 PM   #3
On the road to being a farker
Join Date: 01-14-13
Location: Oskaloosa, IA

Cut ever so gently around the bone. Then u can take and cut it in half so pieces r not so thick. Just use a filleting technique as if u where boning a fish, when u remove the bone
jhuyser is offline   Reply With Quote


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 12:48 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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