Forum Thread
(Cossayuna Lake Specific)
0 messages
Updated
Lakes Online Forum
63,740 messages
Updated 11/19/2019 1:50:53 PM
Lakes Online Forum
5,014 messages
Updated 10/28/2019 11:39:26 PM
(Cossayuna Lake Specific)
0 messages
Updated
Lakes Online Forum
3,928 messages
Updated 11/1/2019 2:04:17 PM
Lakes Online Forum
4,170 messages
Updated 11/17/2019 4:54:08 AM
Lakes Online Forum
2,911 messages
Updated 11/14/2019 9:31:06 AM
Lakes Online Forum
77 messages
Updated 4/15/2019 10:08:33 AM
Cossayuna Lake Photo Gallery

    
Name:   Talullahhound - Email Member
Subject:   Of Butts and Shoulders
Date:   3/22/2010 9:46:54 AM

I need some advice. I've (actually Feb) has smoked a couple of pork shoulders with very good results. But this weekend we did a butt, which seemed very fatty. I'm wondering if I just didn't know what to look for in a good piece of pork butt.
Are pork butts usually fattier than pork shoulder?

Can anyone give me some advice?



Name:   Tall Cotton - Email Member
Subject:   Of Butts and Shoulders
Date:   3/22/2010 2:49:20 PM

h is correct. Butts are just the top part of the shoulder. Did you smoke a picnic shoulder before? That would be the lower part of the shoulder and should be less "fatty". Overall the butt should have more flavor and be more tender than the shank or picnic and be a better value, but it will have more fat.



Name:   Talullahhound - Email Member
Subject:   Of Butts and Shoulders
Date:   3/22/2010 5:24:14 PM

I didn't know that -- I've never butchered a pig, so that is really helpful.
Are some butts just fattier than others? I realize that some of these questions sound pretty dumb, but I really don't know a lot about these kinds of meat. Also, I'm used to boneless shoulders, but the butt I prepared this weekend had a bone. I was thinking this wasn't necessarily a bad thing, since the presence of a bone in meat to add flavor and moistness.



Name:   Mack - Email Member
Subject:   Of Butts and Shoulders
Date:   3/22/2010 5:46:58 PM

Part of the reason for smoking a butt slowly at a low temp is to allow that fat to drip away and at the same time flavor the meat and keep it moist. Never seen a butt without a good bit of fat, outside and inside. Cook it too fast or hot, you'll get pockets of fat for sure.



Name:   Ulysses E. McGill - Email Member
Subject:   Of Butts and Shoulders
Date:   3/24/2010 4:55:43 PM

The fat is what makes it taste great when cooked right....but I don't eat it.



Name:   lakngulf - Email Member
Subject:   Of Butts and Shoulders
Date:   3/24/2010 5:25:24 PM

Marbling is the political correct word to use:

Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. Marbling has a strong benefical effect on juciness and flavor and may also have a positive effect on tenderness. Meat which has little marbling may be dry and flavorless. Excessive amounts of marbling will not necessarily increase the juciness and flavor over those cuts of meat with modest marbling.





Name:   Mack - Email Member
Subject:   Hey, Lakngulf>>
Date:   3/24/2010 7:57:00 PM

Marbling in a butt? Hard to look for it under the layer of fat on the outside, right? Makes shopping tough.
Kinda' reminds me of the problems with dating after middle age.



Name:   lakngulf - Email Member
Subject:   Hey, Lakngulf>>
Date:   3/24/2010 8:43:10 PM

You are right about that.

I tried your collard recipe a few days ago. Cooked the greens according to your instructions (almost) and some cornbread. They were good except that I did cook them a little too long.

Tonight my wife cooked some with your recipe (she is more apt to follow it correctly). They were fantastic.





Name:   Mack - Email Member
Subject:   Hey, Lakngulf>>
Date:   3/25/2010 12:33:31 PM

Did ya have a fat pork chop and onions and pepper sauce to go with them greens??



Name:   lakngulf - Email Member
Subject:   Simple is Better
Date:   3/26/2010 1:31:21 PM

Onion and hot sauce yes, but nothing else but hot, buttered cornbread.

When I was growing up there were some foods that just did not need side dishes, or main dishes. Greens (collard greens, turnip greens--hopefully with the turnips, curly mustard greens) needed only a large plate with a lip, a big piece of cornbread, greens and potlicker, hot sauce and onion.

Another food in that category was the baked sweet potato. Cover with crisco, bake in the oven til the bottom of each potato was burned just a bit, peel (HOT), add butter, and enjoy. Nothing else needed except maybe a COLD glass of milk.



Name:   John C - Email Member
Subject:   prepping a boston Butt
Date:   4/1/2010 10:21:48 PM

Before I put the rub on it, I take a knife and cut away all of the slabs of fat from the outside of the butt. Usually there is a layer on the bottom side that is like 1/4 in think. I saw that off, plus any tags of fat that are hanging on. There is usually plenty of marbling inside, so IMO the taste is not affeted but it makes the butt less fatty and easier to heat up.

I take it out of the fridge wrap it thoroughly in saran (vs microbes), and let it sit out and warm up a bit, so I am not putting 40 degree meat on the smoker.

I also slather cheap yellow mustard all over it, then put on the rub. You can't taste it, and it makes the rub stick so much better. Plus when the butt has warmed up a bit, it allows me to really push the rub into all nooks and crannies.



Name:   water_watcher - Email Member
Subject:   Most definitely ...
Date:   5/1/2010 8:11:33 AM

some butts are fattier than others. :)







Quick Links
Cossayuna Lake News
Cossayuna Lake Photos
Cossayuna Lake Videos

About Us
Contact Us
Site Map
Search Site
Advertise With Us
   
Cossayuna.LakesOnline.com
THE COSSAYUNA LAKE WEBSITE

Copyright 2019, Lakes Online
Privacy    |    Legal