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5 replies

Butt - Leave Bone In?

FM Former Member
Hi All,

I have made a couple of pork shoulders and made pulled pork with that. Each time gets better.

I recently dined at a few different BarBQ restaraunts in our area and the pork they served was sliced (which I really enoyed). When I asked them what the cut was they all told me it was boston butt or butt.

I located some butts in our local supermarket and it has like a blade like bone in it. The sliced pork in the restaraunts did not have a bone in it so they must have removed it. Should I remove the bone before I smoke it or after it? Any hints on how to do this?

Also the meat was sliced very consistently and I thought they used a meat slicer but they said no and I witnessed the cook slicing it manually with a knife. Any suggestions on this?

Thanks!

Preston D

P.S. This is the best BBQ forum on the web...
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FM Former Member
PD,

I leave the bone in and then the meat pulls from the bone very easily after cooking. There are usually chunks of meat large enough to slice then. Also, I would pull the meat from the cooker earlier than I would if I was looking for pulled pork, say at an internal temp of 180 or 185.

I guess you could buy an already boned butt, or have your butcher do it, but you will pay through the nose for it. (Butt through the nose? Eeker )

Smart remarks aside, I hope this helps.
FM Former Member
At contests, people will enter pork at either chunked/pulled or sliced. Almost looks like ham slices but it's pork -- shoulder.

Some will use pork butts, taking the larger ones and deboning them, but it's a lot of work. Shoulder is bigger and easier to deal with a bone.

Cook it to a little lower temp, so it doesn't fall apart. THAT is a challenge. There is so much fat, it's almost hard to keep it from falling apart.

Smokin'
T tomMember
Hey,PrestonD and welcome.....Cog is right on about that.....In your neck of the woods, you are probably at a Sonny's,Woody's,or a Fatboy's chain restaurant.....They will almost all be cooking on a Southern-Pride cooker and they tend to pull their butts more like 170�. Eeker ...I'd do like Cog says or even up to 190�if you like to serve it sliced and still cut it with a fork....You can even buy Sonny's Sweet sauce at Sam's for about $4.00/ 1/2 gal.Hope this helps some. Smiler
FM Former Member
Thanks everybody for the replies...

Yes Tom I am referring to those restaraunts and also to Porky's in Mims (north of Titusville, FL)....but my goal is to get my BarBQ as good as Charlie and Jakes (Rockledge FL). We drive the hour to get there and it is well worth the trip to us. Charlie and Jakes is the best in the state unless you can identify a favorite of yours...

Thanks to all,
Preston D

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