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pork butt emergency

Unknown
Unknown
edited November -0001 in EggHead Forum
got a butt from a really good butcher (they're closed now or i'd ask them). the rind is still on. i've never seen this on other butts i've gotten elsewhere. do i smoke it with the rind still on or do i trim it. i'm leaning towards just leaving it. any help would be great. thanks
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Comments

  • Yazoo
    Yazoo Posts: 145
    goldencoop,[p]By rind, do you mean a layer of fat or skin? The butt is not "butt" at all, it's the part of the shoulder above the leg-shoulder joint. I've never seen a layer of fat all the way around a butt. If it's skin, then you have a "fresh picnic" shoulder. It's the part of the shoulder below the leg-shoulder joint. It's still called the shoulder and you can BBQ it too, just a little different texture in the meat.
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  • Yazoo
    Yazoo Posts: 145
    goldencoop,[p]Uh, leave the skin on. When it's done cooking, take it off and crisp it up on the egg. Mmm good.
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  • RRP
    RRP Posts: 26,133
    goldencoop,
    I always score that rind (fat cap)in cross hatch pattern with a sharp knife before I rub the butt. That enhances the flavor and also allows the meat to cook underneath the rind. Also I always cook with the rind on top so that the fat bathes the meat in the process for added flavor.
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
    goldencoop,
    it sounds like you have a pork shoulder picnic, not a boston butt...but leave the skin/rind on when you cook it
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  • Unknown
    Unknown
    RRP, how long do you figure for a 11.5#'r?

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  • Yazoo
    Yazoo Posts: 145
    goldencoop,[p]If you have a 11.5#'r, I'd bet it's a picnic with skin around it. I've never seen an 11# butt. If it is a picnic, you'll have to score the skin all the way around it, to the meat, to get any rub in. Otherwise, the rub won't get past the skin. The skin will come off after the cook. You can chop it up into the rest of it though.
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  • Yazoo
    Yazoo Posts: 145
    Same time estimates as a butt, 1.5-2 hours per pound.

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  • RRP
    RRP Posts: 26,133
    goldencoop, I was engrained with the rule of thumb at 225 - 240 of 2.5 to 3 hr per pound however the 10 pounder I did this weekend worked out to a mere 2 hrs/# although that was using a BBQ Guru set at 240, with means it was 240 PERIOD. Otherwise it was indirect using a foil lined pan with a grate. PP rules!

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