Had a local store here while back sale .99 lbs bought 43 lbs
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I have found in the seattle area that business costco have bone in pork shoulder (which I prefer) When I shop at local stores make sure not to get "enhanced" meat!Comment
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Well tomorrow I am going to try another Costco pork shoulder. First one I did turned out okay. I don't know if it was the wind or what but it took a long time for it to cook and it wasn't pull apart tender. I did use butchers string to hold it together if that makes a difference.
This time I was thinking of not tying it together but wouldn't the ends that hangs down cook so much faster since its so close to the coals? I like the idea of having more bark before I foil it but I don't want to lose a big chunk of it because of how it hangs.
Thanks!Comment
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I don't wrap mine I like as much bark as I can get. I let it hang until the stall then move it to the grate to finish. Unless it is close enough to the coals to burn it should cook even.Comment
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I've never bought one to look at but is the Costco pack a Boston butt with a picnic roast still attached?Comment
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Ok good to know. Is it juicy cooking it without wrapping it? What do you for juice?Originally posted by hogdog6 View Post
I'm going to just let it hang and see what happens.Comment
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Though I didn't do this one on the PBC (I was still running just on my Weber 22.5" kettle grill at the time), if you look at my pics about 8 posts down on the following post you'll see the final product, done with no wrapping: https://pitmaster.amazingribs.com/fo...dang-stall-two
No wrapping means you have to power through the stall, which can take HOURS longer, so be prepared for that extra expenditure of briquettes. I always take butts up 202F+; just follow Meathead's guidance and that connective tissue will just melt inside the meat. That's the "lube", and if you get the meat above 190F, it's what makes the meat juicy again after being on the heat for so long.
I like to think of the meat as a sponge. A good part of the moisture steams out during the stall, which sounds bad, but that makes the meat ready to accept new moisture. Above 190F the connective tissues finally give up the ghost and break down, and THAT moisture gets sucked into the dry meat fibers, which gives you the fall-apart final product AND the moist-without-dripping meat which my family loves. Plus, bark. Did we mention lots of bark?! It looks like a meteorite coming off the grill, but that bark is also wicking moisture from the meat, so it's not a crunchy mess. Pure bliss... I'm salivating just writing this!
Also, unlike brisket, which gets better while sitting in a cambro/cooler for an hour or more to rest, shoulder/butt doesn't need that rest. I let mine sit on the cutting board for about 15 minutes after it comes off the grill, but if for no other reason than to re-distribute the remaining juices (parts of the butt may still be able to soak up moisture, so I flip it over a couple of times). Plus, it cools a bit, leaving your hands less damaged as you shred it.
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What @abandonebrain saidComment
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That looks amazing! This would be my first time not wrapping so a little nervous as to how long it's going to take. Also I don't want the meat to fall off the hooks. Do think the meat can hang the whole time or do I need to put it on the grate at some point?Originally posted by abandonedbrain View PostThough I didn't do this one on the PBC (I was still running just on my Weber 22.5" kettle grill at the time), if you look at my pics about 8 posts down on the following post you'll see the final product, done with no wrapping: https://pitmaster.amazingribs.com/fo...dang-stall-two
No wrapping means you have to power through the stall, which can take HOURS longer, so be prepared for that extra expenditure of briquettes. I always take butts up 202F+; just follow Meathead's guidance and that connective tissue will just melt inside the meat. That's the "lube", and if you get the meat above 190F, it's what makes the meat juicy again after being on the heat for so long.
I like to think of the meat as a sponge. A good part of the moisture steams out during the stall, which sounds bad, but that makes the meat ready to accept new moisture. Above 190F the connective tissues finally give up the ghost and break down, and THAT moisture gets sucked into the dry meat fibers, which gives you the fall-apart final product AND the moist-without-dripping meat which my family loves. Plus, bark. Did we mention lots of bark?! It looks like a meteorite coming off the grill, but that bark is also wicking moisture from the meat, so it's not a crunchy mess. Pure bliss... I'm salivating just writing this!
Also, unlike brisket, which gets better while sitting in a cambro/cooler for an hour or more to rest, shoulder/butt doesn't need that rest. I let mine sit on the cutting board for about 15 minutes after it comes off the grill, but if for no other reason than to re-distribute the remaining juices (parts of the butt may still be able to soak up moisture, so I flip it over a couple of times). Plus, it cools a bit, leaving your hands less damaged as you shred it.Comment
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I wish you could bottle this smell! It's so damn good.Comment
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Well I had a chunk of meat fall off and I had to add some coals. It looks amazing and smells amazing but it's not done yet.
I put it on the grate now because the hooks were going to slip out soon. It's probe tender in spots but other spots it's not even close.Comment
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Very nice!
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Thank you. Hopefully its juicy after a couple hours of rest.Originally posted by EdF View PostComment
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1) How many pounds was that butt?
2) Was it bone-in, and did it break off at that bone?
3) NOIYCE! Love that black bark!Comment
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