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Old 08-31-2006, 03:13 PM   #21
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I have no idea what a Boston Butt is but I have tears running down my face as I read this. Someone had better burst my bubble and clarify.

I would normally type ROFLMAO but maybe it better be ROFLM "B B" O!
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Old 08-31-2006, 03:20 PM   #22
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Sorry to burst your evil bubble, Boston Butt is a cut of meat from the front shoulder of a hog.
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Old 08-31-2006, 03:25 PM   #23
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Quote:
Originally Posted by lulu
I have no idea what a Boston Butt is but I have tears running down my face as I read this. Someone had better burst my bubble and clarify.

I would normally type ROFLMAO but maybe it better be ROFLM "B B" O!
Now you have me laughing -- too cool !!!
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Old 08-07-2007, 12:12 AM   #24
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I like the wrap in plastic and foil route my pork all ways comes out juicy and so tender a baby could eat it . I have done this commercially for years with no complaints.
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Old 08-07-2007, 12:28 AM   #25
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Quote:
Originally Posted by Dave Hutchins
I like the wrap in plastic and foil route my pork all ways comes out juicy and so tender a baby could eat it . I have done this commercially for years with no complaints.
Just a question - have you ever smoked/cooked it NOT wrapped? It still comes out juicy, tender, and almost butter-like. Then there is the "bark" that is the REAL treat for those standing first in line! OR, are you talking about in the oven. I have also placed mine on a rack in the oven (not in a pan), placed a pan of apple juice below, set the oven at 225. Cooked to an internal temp of about 190-something and it was awesome. Of course, it was a rather huge piece of meat and took 20 hours to cook. But boy, was it good.
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Old 08-07-2007, 12:54 AM   #26
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Pork Butt

I smoke mine first for 3-4 hours then wrap and finish in the oven
sorry if I mis led you
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Old 08-07-2007, 12:55 AM   #27
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I'm so easily lead astray too! OK, got it now!
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Old 08-07-2007, 03:50 AM   #28
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I mostly am a fat cap remover on Boston butts! I also remove what is known as the "false cap" that lies underneath the fat cap. Sometimes this is where you find a hidden lymp node. There is plenty of fat in the butt muscle to keep it moist and tender. Rubs/mops/sauces on the fat cap are wasted! Smoke flavor laid on the fat cap is wasted (unless you eat fat) Also, you create more surface area for bark!!!!

That being said, do what makes you happy! I do!!

Beef brisket is another story.

Fun, and enjoy!!!
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