Pork Butts by the case

They come 8 to a case. The last ones I bought was late last year and they $2.24 lb. I think

Big Frog is right 4 2packs to the case. When I was at Sams last week, I think they were 1.58/lb in Grandview,MO. They were 1.78/lb by the pack if I remember right.

Usually they had been running around 68 lbs per case, but the PB's in the cooler looked a little bigger this time.

How long do they keep if you freeze them? Do you just defrost in the refrigerator for a few days before cooking?

Don't know, but they never seem to last around here over 2-3 months. It will take 3-4 days to thaw in the frig.

With Sam's Club, it depends on the meat packer. IBP usually put four two packs in a case. Some of the other packers put in five two packs but the butts are usually smaller. Best to ask one of the meat guys.

I have had two packs of butts in my deep freeze for many months and they thaw out just fine. Last case I got was Restaurant Depot and those $1.38 per lb.

Last week the case price for butts at my local Sam's was $1.47 per lb. and $1.78 by the pack. I really like the IBP butts, but every once in a while Sam's will purchase an off brand that I'm not always thrilled with.

Yep,the cook teams,caterers,etc will travel around their local Sam's,etc to get IBP s.
Like said above,for personal use freeze/thaw is not a problem.

I bought a case today. The pack price was $1.58 (which is lower than last time which was $1.78), and I got the case for $1.39/lb. They are a lot smaller than last time, and they aren't IBP brand. The case weighs 60 lbs, so about 7.5 lb per butt. They were all over 9 lb. when I bought IBP for the last two smokes. The ones I got today are Seaboard Farms. They still look good, just smaller.

I also picked up the FoodSaver that Sam's sells. I'm sure I'll put that to good use.

Seaboard Farms butts always seems to be smaller. They are just butchering smaller hogs.

I've been getting cases of IBP butts at Restaurant Depot and the last two were each 80 lbs. With eight butts in each, those were some big butts!

I cooked 6 of the Seaboard butts today. The fat cap was a little thinner than IBP which was nice. There was still some fat on the cooked butts, but not nearly as much as on the IBP ones. That's a good thing IMO.

I did notice more veins in these than the last couple batches. I trimmed some before cooking, and found some more near the bone while pulling. All in all, I'm happy with the Seaboard product, but I would prefer the larger size of IBP.

Just brought a case home from Sam's,1.38/lb. Funny, they weren't in the normal green looking logo's, but the case did say IBP on it and it weighed 73.6 lbs.

In our area (coastal NC), we have access to 3 sources of butts, with all three running about $1.40 / lb as a case price (Sams, Restaurant Depot and Southern Packing). All three sell Smithfood Foods butts. What I noticed towards the end of last year was that the butts were much smaller, with a case running about 40-45 lbs. I perfer to smoke butts about 8 lbs as I have a good feel for cook time and temp without measuring internal temps. I figured Smithfield packing must have been processing smaller hogs but after speaking to my wholesale butchers, the said that was not the case. They just told me to ask for a "heavy" case, so the last time I got a case I did that and ended up with a 65 lb case (4 two packs). Now, after seeing the smaller butts compared to the larger ones, I'm questioning my thought process. Seems like the larger ones were heavier because they have a thicker fat cap with very little more lean, so I'm paying for something I end up trimming. Any ideas on the ideal size?

quote:

Originally posted by cal:
Just brought a case home from Sam's,1.38/lb. Funny, they weren't in the normal green looking logo's, but the case did say IBP on it and it weighed 73.6 lbs.

Bought 2 cases yesterday from Sam's, same price $1.38/lb and they were IBP. The packages out in the open coolers did not have the IBP logos so I was thinking I'd be getting Seabord Farms butts. My packages in the cases did have the green labels. 16 butts hitting the smoker tonight. I'm debating whether to use 1 FEC or both. I hate having to make such a decision!

One will do it,but two FECs will give more flexibility.I always like large IBPs,for the way they cook and the yield.