Porkbutt Color

[BBQ_Mayor]

I've been doing some thinking about the color of my pork and ask myself, why does this happen?
The past few cooks I've noticed the pork butt I cook has a wide range of color differences. Parts of it will have the pink, red and dark red color that I like to see. Other parts will have a gray color and other parts will have a brownish tint to the meat. Oh, and the parts I'm refering too are all internal. The outside of the butts always looks good.

I'm thinking that the holding of the meat in the cooler until turn in is causing the graying or browning effect. Has anybody else run into this with their product? or could somebody explain to me why this may happen.

Does this happen with just pork butts or does this happen with the shoulder as well?

Thanks and bare will me as I am trying to learn and understand a process.

 

[Smokin Gator]

I have noticed different colors as well. I assume it is because to the different muscles that are involved but look forward to hearing what the real reason is!

 

[Jeff_in_KC]

Ray, the "gray meat" is usually near the bone, is it not? That's where I notice it the most. I never really cared for it but these guys once told me it's fine. And my wife (who knows everything :roll: ) says the taste is just as good as the rest of the meat. I guess it tastes ok. I just pefer the appearance of the rest of the butt. That's one of the reasons I always cook four butts at a contest... I only use the bark and smoked pink meat for chopped in my boxes except for the medallions I slice.

 

[BBQ_Mayor]

Ray, the "gray meat" is usually near the bone, is it not? That's where I notice it the most. I never really cared for it but these guys once told me it's fine. And my wife (who knows everything :roll: ) says the taste is just as good as the rest of the meat. I guess it tastes ok. I just pefer the appearance of the rest of the butt. That's one of the reasons I always cook four butts at a contest... I only use the bark and smoked pink meat for chopped in my boxes except for the medallions I slice.

Yea, I believe it is around the bone. So would this mean if I cooked boneless butts that I would get all pink meat?

 

[Jeff_in_KC]

Yea, I believe it is around the bone. So would this mean if I cooked boneless butts that I would get all pink meat?

I've only done one boneless and I just made buckboard bacon out of it. I'm not sure if the meat is prone to being that color just because it WAS next to the bone or if the bone causes it during cooking. Someone with a lot more experience with boneless better chime in on that. I'm gonna guess it wouldn't be gray colored but that's a stab in the dark.

 

[Bbq Bubba]

Yea, I believe it is around the bone. So would this mean if I cooked boneless butts that I would get all pink meat?

Absolutely not! I did 3 butts the butcher deboned (idiot) and gray literally dripped from the cavity where the bone was.....tasted fine but butt ugly meat!

 

[Mooner]

I think it happens when the meast sits. The best color I have seen is when a butt comes off the cooker, rests for no more than an hour and is pulled.

 

[Chris Nickelson]

Must be how these were boned.
most of the boneless we use have turned out great.
Biggest reason we see grey is that is where no rub or smoke can get to it.
When you pull the butt that is when you need to reseason those areas to create an even flavor throughout the meat.

Just my thoughts.