Pork Butt

Unknown

I hate to keep asking this question but I'm going to try my first butt this week end.Do you have them boned or cook bone in ?

Car Wash Mike

lionel,[p]Bone-in is going to give you more flavor.[p]CWM

Salmon

<p />lionel,[p]In my opinion I would cook bone in. Reason #1.........better flavor.[p]Reason #2........you can tell when they are done whe you can slide the bone out without any resistance.[p]Reason #3....with the bone in you can easily locate the cartalidge (however you spell that) and remove it.[p]Rick

Nature Boy

Yowza Salmonmeister! That there is a really cool treatment for a pork box. [p]Alls I need as a judge is one easy-to-grab piece.....and I betchya it's good.[p]Inspiring dude. Thanks for posting that. You is gettin purty good with that camera too.[p]Beers
Chris

Salmon

Nature Boy,[p]Thanks Chris, Import beers are next on my list of subjects to photograph ;-)[p]Working in a busy bbq joint we pull between 140 and 180 butts a week, one quickly learns the where abouts of all the muscles and can remove them intact with ease.[p]Rick

Unknown

Yo Rick,[p]I agree with Nature Dewd about that being a Great looking box-o-pork. Simply outstanding.[p]Thanks for sharing,
Matt.

Car Wash Mike

Salmon,[p]You know I can't prepare every box of pulled pork for Kaleigh's walk and roll a thon. That looks great.[p]Look forward to seeing you at the Woodlands, I'll give plenty of notice on Kaleigh's walk and roll a thon to help me cook if you are still on board. If nothing else we can cook during the middle of the week and use food savers.[p]Thanks a bunch Rick,[p]Mike

Nature Boy

Salmon,
Nothing like experience my mang. Nothing like experience.[p]One day I will cook with you....if you will have me. Okay? Lots to be learnt from a salty ol' fart such as yoseff. I promise to only speak if solicited![p]Augusteinerbraus and Paulaner Heffeweissens to you.
Chris

Salmon

Nature Boy,[p]Well, I know it's a fir piece for ya, butt, if all goes as planned, at the Great American Barbeque contest, I will be cooking with Juggy and Car Wash Mike, you are more than welcome to join in, that is if you are not gonna cook it yourself.[p]Rick

Nature Boy

Salmon,
That is a bad weekend for me, but we'll keep talkin!
Nighty night.
Chris

wdan

lionel,
YES...
imho, both taste pretty much the same to me, as long as you don't over- or under-cook one of them (Pretty hard to do either way, but I have gone on the over-side more than once...gets only a bit dry. But that's what sauces are for.[p]There are also concerns about boneless from the standpoint of somebody slit that sucker open to extract that bone, and in doing so, exposed the internal flesh to all kinds of air-born bacteria, molds, yeasts and whatnots. These guys can flair up on you if your internal temp lingers in the danger zone too long.[p]As long as you got your meat from a reputable butcher (including at your local grocer),and you promptly put in in your fridge without keeping it in the trunk while you went to your son's ballgame in the 90+ heat, you have very little to worry about. If you are the worrying type, just keep your meat out of that 4hrs @ 40 - 140F danger zone and think about more likely events that may occur... like that next airplane crash you're going to be in.

WooDoggies

Salmon,[p]Very Nice! I'd grab the one on the bottom and the barked one on the far right and stuff them both in my mouth at the same time.[p]Any hushpuppies and sweet tea to go with that?[p]John

WooDoggies

forgot to mention... if you have spelling issues and want to appear smarter to your peers, go here and download this.[p]But, for some reason, it doesn't seem to recognize 'mang' or 'sammich'.[p]John
[ul][li]spelz reel goode[/ul]