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12 replies

Where to buy pork butts in SE NY?

FM Former Member
Hello All,

I've been reading the forum for a couple weeks now and just received a new SM050 yesterday. I seasoned it for about 5 hours with 4 chunks of Hickory and am ready for my first cook. Pork Butt seems to be the way to go to break it in but I'm having trouble finding one around here. I checked Sams and Wallmart but didn't see any in the meat cases. Does anyone know of a good source for butts, brisket etc. in the Hudson Valley region of NY?
Thanks!
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FM Former Member
quote:
Originally posted by Smokin JD:
Hello All,

I've been reading the forum for a couple weeks now and just received a new SM050 yesterday. I seasoned it for about 5 hours with 4 chunks of Hickory and am ready for my first cook. Pork Butt seems to be the way to go to break it in but I'm having trouble finding one around here. I checked Sams and Wallmart but didn't see any in the meat cases. Does anyone know of a good source for butts, brisket etc. in the Hudson Valley region of NY?
Thanks!



Go ahead and push the buzzer button at the meat case department and ask the butcher for them.
There is more demand than supply . They only usaly get just a few in and put them out early in the morning they get scarfed up.
But if you visit with the butcher there in each store they can tell you the availability of those items.

earl
T tomMember
Look in any grocery store ad that sells pork steaks,country ribs,boneless country ribs,pork chunks,pork for stir fry,etc.

They are all cut from butts,by the case.

Chinese buffets go through them in big volume.

They should be thrilled to sell them to you,as
they don't have to cut,weigh,repack,etc.

Hope this helps a little.
FM Former Member
I went back to Sams yesterday. They had 2 packs of butts in the back. Pkg. weight is 16 lbs. The butts are both about the same size. I put some rub on one, foiled the smoker, put in 3.5 oz. of hickory and set to 225degrees at 10PM last night. My Maverick remote is showing an internal temp of 169 degrees at 6AM. I'm guessing it will be done sometime late this afternoon or early evening. Can't wait for dinner tonight!


JD
FM Former Member
It's almost 1PM. The 8 lb. butt has been in the CS for nearly 15 hours now. Internal temp is 190 deg. Smoker has been set at 225 deg. since I putt the butt in last night at 10PM.

We're not going to be eating it until 5PM. Should I pull it out at 195, wrap in foil and put it in a cooler until then?

Thanks!
JD
FM Former Member
Thanks for everyone's help.
The butt came out very tender and juicy. I used the recipe for Okie's finishing sauce and it gave the pork allot of flavor. My whole family loved it and one of my son's had 4 sadwiches for dinner then 4 more the next day! Now that it's all gone he's asking when I'm going to do the another one.

I'll be smoking 16lbs. of venison jerky this weekend. Then I'm going to take my first shot at ribs for Christmas Eve.

Happy Holidays to all!

JD

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