I have always gotten good results with Excel pork from SAMs Club. It appears they are now carrying Smithfield instead.
Anyone have experience with Smithfield?
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Oh no.... Aren't Smithfield enhanced?
My understanding is that they have a non-enhanced line ("Prime") but I haven't seen or tried it. I also was interested to see that their CEO promised that no Smithfield pork would be imported from China when the Chinese bought Smithfield in 2014.
Package said nothing about enhancement. They did finish 3 hours sooner than what I anticipated.
Soleman - you didn't say what you were cooking. "Three hours sooner" I'm assuming butts. Was the temp reached sooner, or pulling tenderness? Just wondering.
4 pork butts. total weight of 35#.
Finished at 200 degrees IT and passed the skewer test.
Finished at 200 degrees IT and passed the skewer test.
quote:Originally posted by Soleman:
I have always gotten good results with Excel pork from SAMs Club. It appears they are now carrying Smithfield instead.
Anyone have experience with Smithfield?
Excel/IBP is Tyson brand. I've cooked some of the Smithfield primes at comps. Haven't noticed a lot of difference between the two brands.
I just today saw and bought a Smithfield "Premium" package of country style ribs at Albertsons that explicitly said "all natural" so I'm assuming this is not enhanced. I guess this means you need to inspect the label on everything you buy.
Regular Smithfield products are HORRIBLE.The ribs are often inedible. Way too fat, from old hogs and poorly butchered.The new premium line is a bit better but not great. it is impossible to consistently buy good, restaurant quality , cut ribs at the retail level.I assume the restaurants get the good ones.
Smithfield is the ONLY butt I use!!
Nice Fatcap, no need to trim it.
Always consistant results.
Nice Fatcap, no need to trim it.
Always consistant results.
Since my original post, I have stopped using Smithfield ribs. Pork butts are ok. The ribs are fatty, tough and I don't care for the flavor.
I repeat that Smithfield pork ribs are horrible.
I'll keep buying them (the Prime without the additive) as long as I like the result. Just my opinion. BBQ is supposed to be about fun and about enjoying what you cook.
Yesterday I went over to our local Smithfield outlet.
The labels on all the pork products said enhanced, so I didn't even look at the actual product.
Just not my cup of tea :-)
The labels on all the pork products said enhanced, so I didn't even look at the actual product.
Just not my cup of tea :-)
If you look through the meat case at the Prime line by SField maybe 20% are acceptable.
I think I'll keep using Smithfield Prime as long as I like the outcome. To each his own. Actually, these days, I also use BJ's loin backs when I can.
I just moved to SE Virginia and Smithfield is the only product sold down here (go figure, haha). My last 2 butts were Smithfield and I had the two worst outcomes yet. Both were dry even though temps were 205 when finished. I made sure the butts were not pre-brined, however neither were prime either (I can't find the prime butts anywhere down here (again, go figure). I ran to a Sam's Club about an hour away to buy their butts, which I always liked, but to my dismay they were Smithfield also. Uggh.
quote:Originally posted by RockySmoke:
I just moved to SE Virginia and Smithfield is the only product sold down here (go figure, haha). My last 2 butts were Smithfield and I had the two worst outcomes yet. Both were dry even though temps were 205 when finished. I made sure the butts were not pre-brined, however neither were prime either (I can't find the prime butts anywhere down here (again, go figure). I ran to a Sam's Club about an hour away to buy their butts, which I always liked, but to my dismay they were Smithfield also. Uggh.
Sam's around here only carry the Smithfield prime butts. They are also individually wrapped as single butts, which I like. Last comp I was 7th place PB out of 65 teams with them.