New-to-me pork butt brand

[LA Pork Butt]

Looking good!

[DaveD]

We're coming up on home stretch - the kettle got up to about 320/160, and that kicked things into gear. ITs are now 198/92, and it is probing like the proverbial buttah. The foil boat is absolutely awash in juice - check out the short vid clip below, you can see it dripping nearly continuously.





After-action will be next!

[DaveD]

Welp, this was one superb pork butt. Incredibly tender, juicy, smoky, barky, all of the things. Tremendous flavor, very rich.

After bumping up the temp, it finished nicely, becoming super tender and topping out right at 200/93. I valved way back on the vents and the temp fell steadily to about 160/70, during which the butt drifted down to the low 190s/high 80s. Then rested it on the counter for another 20 minutes or so before tearing into that bad boy. Tons of juice in the boat!


Bone came out nice and clean.

I served us each a big hunk of the money muscle un-pulled. OMFG.


Served with twice-baked tater, following a Pioneer Woman recipe (first bake is mixed with milk, sour cream, butter, cheese, some chopped smoked bacon, salt, pepper, garlic powder, and finely chopped fresh chives from my lovely bride's container garden), and some broccoli. Splendid.






I will definitely be getting those Villari Duroc butts going forward, as long as they're available... really excellent quality. Thanks for coming along for the ride today

[Greygoose]

I am speechless,,,,
Awesome post and pictorial,,,👍👍👍

[LA Pork Butt]

The color looks wonderful, and I am sure the taste matches it!

[fzxdoc]

Nice cook! Looks like you dealt with the time delay at the beginning just fine. PBs are so forgiving of higher temps. That's one of the many reasons why the pig is my BBQ Patronus.

K.

[DaveD]

Yep! As Meathead wrote in his book, "Butt can take it." Very forgiving. As I was doing all this yesterday and chatting with my lovely bride about it, she declared that butt is "the chicken thighs of pork" from all that resilience

[LA Pork Butt]

It should be the required meat to cook low and slow for beginners. It should inspire confidence, however unfounded.

[RichardK]

Awesome cook and a beautiful finish on your Butt. Good to know that the taste is wonderful. Since you shop at HT and have access to Smithfield, which I think is a quality commercial pork, it must be wonderful. Thank you for sharing you smoke. I'll let you know tomorrow how mine comes out. I am doing it in a WSM with Pecan and Peach wood (from Fruita), and Meathead's Memphis Dust (minus the ginger).
FYI. The butcher at HT told me that there maybe a special in the next couple weeks on the Villari Duroc. I will be watching the flyer.

[DaveD]

Good luck on your cook! Indeed, we've been very happy with Smithfield butts and ribs, they're very solid. This was no-doubt superior for sure. Looking forward to seeing how yours comes out!

[RichardK]

DaveD Not to steal your post but my Butt looks like yours. My first impression is it feels dense and heavy for the size. The meat is dark. Dinner tomorrow is going to be wonderful.

[DaveD]

No theft involved! Please do post your updates here, I'd love to see 'em. That is a fine looking hunka pig!

[Sid P]

Heck, I think your marbling may even be better than on DaveD ‘s!

[RichardK]

Covered with Meathead's Memphis Dust and ready to go on WSM.

[RichardK]

DaveD Dave you are right, "superior for sure." 2 pictures one on the grill in sunlight the other on the counter in incandescent light. The bark is a nice rich black. The taste is awesome. In the words of my better half "that is the best you have made so far". I am eating well tonight with a great supporter!
I like Duroc better than Berkshire. Duroc has a little more porky or earthy taste and Berkshire is milder with a buttery taste.

[DaveD]

Yeah man! That is looking fine indeed. OK, between the two of us, we've generated 2 data points. Draw a line between them and call it done! *dusting off hands*

[RichardK]

We did and you lead the way!

[Sweaty Paul]

Looks spectacular. Love Duroc pork. Did it taste as good as it looked?

[RichardK]

Sweaty Paul Thanks.
Dinner is about to start. Pulled Duroc, Baked Beans (Bull & Finch Pub - Cheers) and Spinach salad. The taste test before putting in the Faux Cambro, it was awesome.
Even at 3 times the price of Smithfield, it is going to be my regular even for giving away.

[Sweaty Paul]

Sounds like a heckuva menu RichardK. Envious.

[Bkhuna]

Prime? Maybe soon we'll American Kobe pork.