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5 replies

1st Butt attempt

FM Former Member
I recently smoked a small "Boston Butt" in my smokette (about 4 1/2 lbs)
covered with mustard....added some "Dancing Pigs" rub from the Bar B Q shop in Memphis...and let it sit overnight in fridge.
The next morning I placed it in the smokette on the middle rack with the other two removed and used about 3.5 oz, of hickory.
I haven't recieved my Polder yet so I shut the door and smoked it for 4hrs to begin....opened door to let out some humidity..then continued to smoke for another 4hrs...opened the door again (this time inserted an instant read thermometer diagonally into the butt, avoiding the bone)
waited a few hours and opened the door to find the therm. to read 190.
Removed the butt ....double wrapped with foil ...and placed in cooler for 2 hrs.
Removed from foil and had GREAT bark on it...couldn't wait to eat so I proceeded to remove the bone...that's when I found that there wasn't one...what I felt was a bone but it was only about 1/2 inch into the roast ..so most of the butt was actually meat and fat..No Bone
The question I have is about the texture of the meat..the Butt easily seperated into about 4 hunks ..and while shredding it with my fingers I noticed that some of the meat was kinda mushy..and some of it was kinda dry like a bad pork chop would be.
after shredding and placing in a bowl it seemed that the mushy part dried a bit and the dry meat was quickly moistened with the addition of a little basting sauce.
When you people smoke your butts do you find a diffrence in the texture of your meat ????
I'm thinking its because some meat is closer to the lines of fat running through the butt.
Hope to hear from some of you who are proficient with Butts.
Thanks

cookin-n-arkansas
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FM Former Member
some of the other guys can go into great detail, but I'll just confirm for you that yes, there are several major muscles in that cut, and some are dark meat and some are more white (they call em Mr. Brown and Mrs. White... or is it Mr. White and Mrs. Brown???) Confused

anyway... so when you mke pulled pork you usually shred or chop up the bark with the white and dark, then add some sauce to moisten overall -- often, the north carolina style sauces, such as a cider vinegar and crushed red pepper sauce from the eastern plains... or the more tomato and vinegar sauce from the west (the Piedmont)...

hummmm... I've rambled on like some of "the other guys"... Big Grin

Err... what was your question again?
FM Former Member
Thats ok woodburner....Ramble all you want!
The question was ..."Does everyone get the two diffrent textures of meat when they smoke thier Butts.
I know there is a diffrence in color ....just wanted to know if anyone is getting two diffrent textures.

P.S. When I prepped this Butt, I scored it in a diamond pattern all around .... slicing about 1/2 inch into the meat then I added the mustard and the rub.

cookin-n-arkansas
T tomMember
Mornin',Kevin.

Sounds like you did great on a first run.

You'll usually find some difference in texture.

There is one muscle that can be pulled out and look almost like the tenderloin.

Meat departments like to cut butts in half for the small consumer and you get some cuts like yours.

You might ask the meat manager if he has some still in the cryovac and buy one or two of those.They come to him in two packs.

Sometimes,when you have a smaller split butt and score it, there will be a little more dryness in some areas.

Hope this helps a little.
FM Former Member
Oh... texture! Yes. The white tends to be a little firmer, dryer, and stringier, I think. The dark is softer, more yummy (my opinion). All butts have both of those types of meat.I find that when they're mixed together and sauced with a vinegar sauce the whole pot comes out great. btw, I would not score the meat... better to keep the juices in than try to get the flavor deeper into the meat. It won't penetrate very far, anyway. Did the butt have a fat acp? You want those larger butt cuts about 7-8 lbs) with the fat intact, if possible. That will naturally baste the meat as it cooks (cook with fat cap on top).
FM Former Member
Yes it did have a fat cap on it.
and yes I did put it on top....wasn't really thinking of it at the time...guess it was just instinct.
As for scoring the meat, I did that because I was thinking it would help me get a better "bark"....I really wasn't worried too much about loosing moisture because that has never been a problem with a CS (in my opinion)
But now that you mention it ...this is the first piece of meat that I have scored and smoked.....maybe I won't do that next time just to see how it turns out.

cookin-n-arkansas

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