I have been under the impression that a large pork butt runs 9-10 pounds WITH the bone in. SInce we are hosting a neighborhood picnic this weekend, I decided to do chicken and pulled pork (and tocino!). So, anyway, at Costco today then had what they called boneless pork shoulder butt (??), I bought two, assuming that they are indeed "butt", but I am puzzled by weight, which was 15+# each. Did I buy the "right" thing?
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Pork Butt-Now I'm Confused
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The pork butts at the Costco near me are usually 2 to a package, but only the total combined weight is listed on the label. Assuming that’s what you bought as well?
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- Jul 2014
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- Maple Valley, WA
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Eric
I like the Costco butts .... they are indeed 2 to a pack, thus why the typical cryovac weight is around 15 lbs ..... you will have four boneless pork butts, each weighing 7-8 lbs. you will want some butcher’s twine to tie them with. Once the bone is removed, they have a very odd shape and parts of the butt kinda flop around. The Costco butts are good quality meat and pretty darn predictable from a cooking perspective.
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texastweeter my understanding is that it is either Swift or Smithfield
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2nd the twine part....it is a small detail that is very important.
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Yep… you have both the right kind of meat and the right mass/weight but you have four individual pieces instead of two — hey, more bark!!😃
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- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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As y'all knew, the packages indeed had two butts each, so, four butts totaling 30-ish pounds after trimming. Got'em dry brined Tuesday night for a Friday cook (one day ahead of the block party cuz I'm not getting up to start a cook at 1 AM). Vacuum seal after cooking/cooling and then up to temp via sous vide before going into CrockPots. Looks like about 60 adults and a dozen kids and I think with the pork, four chickens, hot dogs for the kids (gonna be a terrorist and just boil 'em to save time and last minute cooking) a couple pounds of tocino, and a batch of slaw, as well as potluck dishes from each guest, no one should go hungry.
I do wish the butts were bone-in, both to eliminate the need to tie and to provide the satisfaction of pulling the clean bone right out of the cooked butt. C'est la vie.
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