Too much grease?? - pork butt


 
D

David Simmons

New member
OK I had to be careful on that subject line.
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This time I had a ton of the yellow grease in the finished butt and hardly none in the drip pan. I just cooked one using the Mr. Brown method which makes a big bark crust. I liked it but if can't address the grease problem I will not repeat this recipe
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Any ideas on if this was from the crust not allowing gresae to drain during cooking? This was an 8lbr and all details and photos here:

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/4760008785

thanks!
 
I pretty much do Mr. Brown exclusively and have never had this issue so I don't think it's your rub. Was it grease or more like gelatin? Could it be that the collagen wasn't 100% broken down? Also, maybe you just had a butt with a lot of internal fat that was tough to break down. Any pictures of it pulled?

I'm sure other's will be able to provide more scientific reasons for this, but don't give-up on Mr. Brown
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It was an orange grease. All liquid that was pooled up in the bottom and all around the foil after I wrapped it.

All I got is beauty pics of some pull but the not the whole thing...I was toooo greasy to touch my wife's canon eos rebel
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Oh I probably won't but do plan on modifying a little such as adding garlic.
 
David,
If you liked the flavor of Mr. Brown, give it another try, it wasn't the rub, more than likely it was the butt. I've had a few butts over the years that were exactly as you described and they were tossed because they were too greasy to eat. I just toss it up to a 'bad butt'.
 
Well Larry, the MIL just called and said she has a butt in the freezer she wanted to know if I would cook this weekend....well, I guess I could (hehehe).

Will try it out!
 
I don't think I've experienced one like Larry is talking about, but I can attribute that in my experience to undercooked as LarryR is saying. Undercooked to mean not enough time for the fat to rend out and get shreadable. More cooking will help that aspect, main indicator would be difficult to pull.

Secondly could be a personal pref thing too. It took me some getting used to eating some Q ... coming from lean or xlean hamburger and trimmed medium well steaks and well done round roasts ... I came to enjoy some fat, though I won't eat the outside fat ring on a rib-eye yet.
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It comes to mind too perhaps pulled pork and pulled beef just aren't your thing if they are cooked enough and some of the suggestions below don't seem to help.

A few things you can try that will bring the fat level down if more cooking doesn't do it for you ... remove all external fat before cooking, cook even longer, cut in half (or a chuck roll in quarters), be more picky about removing fat when you pull the meat, eat it with a vinegar sauce, steam to reheat, allow it to drain while resting, don't foil while cooking.
 
All great suggestions. I do trim most everything from the butt all fat down to less than 1/4 inch. The bone came out easy and clean. The meat very done and shredable.

I'll try it again.

My ideal bbq is not greasy but extra tender.
 
Originally posted by Shawn W:
I don't think I've experienced one like Larry is talking about, but I can attribute that in my experience to undercooked as LarryR is saying. Undercooked to mean not enough time for the fat to rend out and get shreadable. More cooking will help that aspect, main indicator would be difficult to pull.
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Shawn in my experiences these butts were cooked thoroughly, but the meat was so fatty internally it was literally mush. Like it was poached in fat like duck confit.
 
Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
I don't think I've experienced one like Larry is talking about, but I can attribute that in my experience to undercooked as LarryR is saying. Undercooked to mean not enough time for the fat to rend out and get shreadable. More cooking will help that aspect, main indicator would be difficult to pull.
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Shawn in my experiences these butts were cooked thoroughly, but the meat was so fatty internally it was literally mush. Like it was poached in fat like duck confit. </div></BLOCKQUOTE>Wow. That animal sat at the trough and never moved his whole life or what? lol

Hope I don't come across one of those.
 
Originally posted by Shawn W:
Wow. That animal sat at the trough and never moved his whole life or what? lol

Hope I don't come across one of those.
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Beats me? Daggone lazy pig! LOL

If you get one you'll know it and when ya do think about me!
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It was an orange grease. All liquid that was pooled up in the bottom and all around the foil after I wrapped it.
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I think the coloring comes from the rub. Bark (crust) wouldn't hold in fat as it renders out. If you still had a lot of visible fat internally, it could be that you just needed to leave it on the smoker a little longer. As the others have said; some butts are fatter than others.

Paul
 
My 2 pennies...

Colour is rub... not to worry.

As for the fat... I have had more fat then usual in a couple butts recently that I had to cook at higher heat due to finish time.

Now I'm no pit master, but I would think that if you are cooking at higher heat, the meat will finish and be able to be pulled, however large chunks of fat and callogen might not have had time to liquify and leave the butt.
 
It was most likely a bad Butt as mentioned. A rub will not hold in grease, just not going to happen. Too many places for the grease to exit, and that soft spice rub is not going to hold it in. The orange colored grease is from the rub, as mentioned.
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Glad to hear it, thought there was something funky going on. Honestly I don't think it was a fat-up or down, just a funky butt.
 
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