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Pork Butt Blunder: what did I do wrong?

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  • BFlynn
    commented on 's reply
    Individually

  • zzdocxx
    commented on 's reply
    Do you wrap the pieces separately or all together?

  • 7x57mm
    replied
    I wound up using the Instant Pot, a bit of apple juice and BBQ sauce on steam mode for 6 minutes. It turned out better today than yesterday 👍 Tomorrow morning will be pulled pork hash and then I'll freeze the rest and make chili next weekend. Lordy I'm full....I ate too much tonight.

    Leave a comment:


  • Caffeine88
    replied
    I did one this weekend that was 8 lbs, and I managed to keep the Weber kettle between 225 - 245 for the whole time. It took a solid 14 hrs, as I avoided the usual 300 excursions I often end up with. What stuck me about this butt was that it had gloriously juicy end, and a very dry end. Once it was all pulled and mixed - no problem. I'd have agree with the comments above - it sounds like got you one that just didn't have as much fat and the high temps dried it out.

    If the flavor is there but it's just dry, I've had good luck skillet sizzling handfuls in butter and making it into hot sandwiches, tacos, or scramble/omelet filling.

    Sorry it didn't work out, but don't give up on 'em!

    Leave a comment:


  • Santamarina
    replied
    As many have said, it sounds like the butcher did some heavy trimming and you likely lost fat that would’ve kept it moist.

    Also…I’ve never had luck rushing a butt. It’s the longest cook I do - typically 14-16 hours. I only wrap near the end. I like’em looking like a meteorite.

    Leave a comment:


  • smokin fool
    commented on 's reply
    one a can of either root beer, coke or Dr Pepper not all three....that'd be a mess

  • BFlynn
    replied
    Instead of hot n fast, i cut a full butt into 2-3 lb chunks, and smoke at 250 ish

    Smaller gets done faster, and has more bark. Still plenty moist.

    I don't fool with spritzing but will wrap in paper to help push through the stall

    Just my 2 cents.
    Other folks here have forgotten more about bbq than I'll ever know

    Leave a comment:


  • 7x57mm
    replied
    [QUOTE= Bobs yer uncle....your eating[/QUOTE]

    LOL, I love that saying. Thank you Sir....great suggestion 👍

    Leave a comment:


  • smokin fool
    replied
    Tend to agree with the above comments about the meat, sometime you get some old boars arse.
    As for eating the meat for the next few days, get out your slow cooker add a can of either root beer, coke, Dr Pepper and a bottle of BBQ.
    Toss in the leftover pulled pork, let it simmer for awhile, Bobs yer uncle....your eating
    Last edited by smokin fool; November 26, 2021, 06:57 PM.

    Leave a comment:


  • 7x57mm
    commented on 's reply
    This half butt had one semi-thick fat seam and it appeared to have a lot of intramuscular fat, like on a nice prime ribeye.

  • 7x57mm
    commented on 's reply
    Roger that, sorry Jerod.

  • Steve R.
    replied
    I have noticed a lot of times the meat surrounding the bone will be leaner and drier, but will be fine if mixed in with the meat from the other half. You just don't have the same margin for error when cooking half of a butt.

    Leave a comment:


  • Red Man
    replied
    I’ve done lots of half butts and never had them turn out dry. How did the meat look…lots of marbling and thick fat seams like a typical butt?

    Leave a comment:


  • IFindZeroBadCooks
    replied
    It sounds like you did everything right to me but that is a really strange piece of meat. Generally, it is far more difficult to get “small” briskets and butts right as the size means a lot of lost fat and makes the cook a different process than working with a larger piece of meat.
    Last edited by IFindZeroBadCooks; November 26, 2021, 10:51 AM.

    Leave a comment:


  • LA Pork Butt
    replied
    A Boston Butt is made up of multiple muscles with some having lots fat with others being fairly lean. I am betting your half of the Butt were mostly lean muscles. It probably would have been fine cooked at 225, but hot and fast was the killer.

    Leave a comment:

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