Hello fellow BBQ enthusiasts, I need some advice!
I am entering my second BBQ competition in September and want to do a practice pork butt. I went to my local butcher today and asked for a bone in pork butt. I ended up with a 16 pound chunk of pork and I'm not sure it's the right cut for what I'm looking to do. I want to try the competition style of preparing a butt (mainly isolating the money muscle for slices). The meat I have doesn't really look like what I've seen in videos and pictures, it almost looks like a raw ham. It's about 10" x 9" x 5-6" tall. Does anyone recognize what cut this is and if I can carve it up into smaller pieces and find the money muscle in there?
Second question, I want to serve this around 5 PM on Monday. Since it's so huge I'm not sure how long to cook it. I plan to keep my smoker around 225-250 but could adjust if necessary, I use a weber kettle. I'm worried even if I get up early and put it on at like 5 am it won't be ready in time, I'm considering putting it on overnight. Any thoughts or recommendations?
Thanks for the help!
I am entering my second BBQ competition in September and want to do a practice pork butt. I went to my local butcher today and asked for a bone in pork butt. I ended up with a 16 pound chunk of pork and I'm not sure it's the right cut for what I'm looking to do. I want to try the competition style of preparing a butt (mainly isolating the money muscle for slices). The meat I have doesn't really look like what I've seen in videos and pictures, it almost looks like a raw ham. It's about 10" x 9" x 5-6" tall. Does anyone recognize what cut this is and if I can carve it up into smaller pieces and find the money muscle in there?
Second question, I want to serve this around 5 PM on Monday. Since it's so huge I'm not sure how long to cook it. I plan to keep my smoker around 225-250 but could adjust if necessary, I use a weber kettle. I'm worried even if I get up early and put it on at like 5 am it won't be ready in time, I'm considering putting it on overnight. Any thoughts or recommendations?
Thanks for the help!
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