Pulled pork starting out bad.......


 
J

JSMcdowell

TVWBB All-Star
A very VERY long story short, my butcher's moron employees end up screwing me. My order for 2 bone in pork butts 9-10 lbs end up being something I have never seen (too disgusted too take pics) before. Imagine a butts sliced opened and split from the bottom, bones removed, bones added back in, and tied back together.

I show up and my butcher hands me the box and I pay, not thinking anything of it, because they are normally so incredibly great.

Get home, flip out, drive back and drop them on the counter. It's 6pm and I have no idea what to do. I have to have PP for 30 people Saturday at lunch. WM only has enhanced. Both grocery stores cut theirs in half and sell them. Even my farmer's market only sells halfs.

After 20 minutes of convincing of the non-English speaking worker at the farmer's market, I get 2 bone in pork butts at total weight of almost 18 lbs. I am used to paying $2 - $3 (of HIGH quality, exact weight requested) per lb. I just paid $3.79 / lb for not the greatest cuts. At least it's good quality. I am sure other here might have paid this, but I remember when I used too pay $0.75 / lb (**** transportation).

Thanks for looking and listening to me vent.

Here are the pics of it starting, will follow up with more FRI & SAT.

Paying too much....

http://i1223.photobucket.com/a...0-09-17/DSC02520.jpg

BUTT #1

DSC02521.jpg


DSC02523.jpg


DSC02524.jpg



BUTT #2

http://i1223.photobucket.com/a...0-09-17/DSC02522.jpg

http://i1223.photobucket.com/a...0-09-17/DSC02525.jpg

http://i1223.photobucket.com/a...0-09-17/DSC02526.jpg

Note from Moderator: Changed inline photos to links due to large filesizes. See "Posting Photos" link on BB homepage for guidelines. Thanks!
 
Sucks that you had to go through all that mess to get them, but they really do look like some quality butts. I'm interested to see and hear how they come out.
 
Howdy hi JS,

I'm glad you finally got the meat you wanted, albeit at a price!

Don't forget that cooking smaller chunks of Boston butt roasts works too! Certainly, there is something satisfying and impressive about cooking large pieces of meat. However, smoking several smaller chunks can produce great taste and, even, a reduced cook time. With smaller chunks, you have more rub, bark and smoke adherence per portion of meat. That means more flavor per portion. Just something to think about.

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Thanks everyone! They looked great, but I still can't believe the price. Take what you can get in an emergency.

Normally I would have cooked what I had originally received, after going and getting some money back from the butcher. This cook is to feed our disaster relief / response team at church on a habitat build. Since I will be working on the build, I really need to get some sleep Friday night as we have to leave at 6 am. I wouldn't be able to get up every hour and check on the meet. With 8 lb butts, I know exactly when to start them to have them done.

I will take some pics as I cook tonight.
 
Well, both of them turned out great. I left my camera at home this morning, I will upload the pics tonight.

Started MM with a bowl of charcoal and about 30 lit briqs. Meat went on at 4:55 PM, temp ran 220 for four hours with the vents at 50/50/50.

At 9:15 temp started to creep up to 240, cut the vents to 25/25/0 for about 30 minutes, then it was at 220 at 25/25/25. I ran this way until 4:45 AM. When I went to sleep at 10:15, the meat was at 158 & 161.

After the way this started out, I figured something bad was going to happen. I woke up at 2 AM and went and checked on them, everything was great. The meat was at 173 & 172.

So at 4:45, cooker is at 225 and the meat is only at 179 & 177. 2.5 hours and only 6 & 5 degrees.... this usually only happens to me in the 160s. So I foiled them, opened the vents to 100/100/100. At 5:15 the cooker was at 260, so I cut the vents to 50/50/50 for an hour. The cooker stayed at 270 or so, meat got to 191 & 189 at 6:15.

I took them off, wrapped them a little better, and tossed them in the cooler to keep warm till lunch. At lunch, I pulled 1 butt and put the other on ice to chill it to reheat and pull on Sunday. When I pulled the 1 at lunch, it had to be at 160 still, burned my hands with 2 pairs of latex gloves on. To reheat, I cut the cold butt into large chunks, foiled, and into the oven at 220 for 4 hours. Came out perfect.

Both of them turned out great. Pics to come this evening. I was really shocked how smoothly the cook went after how it started.
 
If I happen to get a butt with the bone removed,I just fold the meat back together and tie it up with kitchen string 2 or 3 ways. Then it cooks and makes good PP.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill W. Michigan:
The Butts look good but $3.79 is a little pricey for me glad they turned out can't wait to see the pictures. </div></BLOCKQUOTE>

Fortunately they came out great, even at that price. Hopefully I will never be in this situation again. About to post the pics.
 
Here are the pictures.

Putting them on:
DSC02536.jpg


3+ hours in:
DSC02538.jpg


DSC02540.jpg


4+ hours in:
http://i1223.photobucket.com/a...0-09-17/DSC02541.jpg

http://i1223.photobucket.com/a...0-09-17/DSC02542.jpg

http://i1223.photobucket.com/a...0-09-17/DSC02543.jpg

Suace ready to go:

http://i1223.photobucket.com/a...0-09-17/DSC02547.jpg

~2 AM, 9+ hours in:
http://i1223.photobucket.com/a...0-09-17/DSC02549.jpg

Now, at 4:45 in the morning when I reliazed I needed to foil them, I was in a hurry only got a pic of the bottom butt, #2

4:45 am, 12 hours in:
http://i1223.photobucket.com/a...0-09-17/DSC02552.jpg

Pulled and ready for lunch:
http://i1223.photobucket.com/a...0-09-17/DSC02573.jpg

http://i1223.photobucket.com/a...0-09-17/DSC02574.jpg

Thank you for checking these out!
 
I saw this thread when you first posted, and I was really curious how it would turn out. The pictures were worth the wait! Beautiful looking PP! I gotta get a butt on the smoker soon--it's been too long. Thanks for the inspiration!
 
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