Has anyone sliced a B.Butt up before cooking it? I'm thinking like slabs of cake about 2" thick. Why? Primarily not to reduce the cooking time but to be able to get a more even distribution of the spices through out the meat and, more importantly, to have much more bark. Possibly the reduced cooking time will not allow the bark to grow, unless jacking the temp up at the end but 250 probably won't be enough before the meat would be dried out. just guessing. Comments, thanks Mickey
Boston Butt deviation
- Thread starter Mickey
- Start date
I take it that you mean that leaving smaller pieces in for the same amount of time would produce burnt ends. I agree, obviously the cooking time would have to be reduced. After my first post I thought, really this would be no different than smoking thick pork chops not talking about the fat content difference.
Walt
New member
For burnt ends you would cook the shoulder whole until abiut 170 - 175 & then remove, cube, roll in sauce/rub, then put back in smoker to carmelize so you gets 6 times the amount of bark & the cube shouldnt be all dried out.
A quick search should produce a few receipes on this forum.
A quick search should produce a few receipes on this forum.
SuperDave, Yes, not so much the exact shape but rather than the whole butt in one piece just the smaller sizes to increase the exposure to the cooking process. I was thinking a size for 2 people for later distribution. I keep see the term "burnt ends", at first I thought he was implying that the meat would wind up being burnt, dried out. But now I get the impression that is a term for smaller pieces??
NDKoze
Moderator
Yes, that is the term for small pieces.
And it lends really well to smoking whole like Walt said, and then cutting up into chunks. You can then vacuum pack and freeze in smaller quantities, which can later be unthawed and finished off with the sauce.
Typically "Burnt Ends" are associated with cutting up the "Point" from a full packer brisket. But this sounds like a great idea and I am very interested to see how it turns out.
Here is a post that Tony posted on his latest Burnt Ends smoke:
http://smokinitforums.com/index.php?topic=2726.0
Let us know if you have any questions and most importantly how they run out along with the very important pics.
And it lends really well to smoking whole like Walt said, and then cutting up into chunks. You can then vacuum pack and freeze in smaller quantities, which can later be unthawed and finished off with the sauce.
Typically "Burnt Ends" are associated with cutting up the "Point" from a full packer brisket. But this sounds like a great idea and I am very interested to see how it turns out.
Here is a post that Tony posted on his latest Burnt Ends smoke:
http://smokinitforums.com/index.php?topic=2726.0
Let us know if you have any questions and most importantly how they run out along with the very important pics.
DivotMaker
New member
Mickey,
Around my parts, pork "country style" ribs are a bone-in Boston butt, sliced into chops on the saw. Here's an example of some:
http://smokinitforums.com/index.php?topic=1970.0
You won't get pulled pork out of them, but it's a darn tasty smoke!
Around my parts, pork "country style" ribs are a bone-in Boston butt, sliced into chops on the saw. Here's an example of some:
http://smokinitforums.com/index.php?topic=1970.0
You won't get pulled pork out of them, but it's a darn tasty smoke!
NDKoze
Moderator
We have both the blade steaks and the country style ribs. I love the blade steaks cooked in the grill just like a beef steak. Actually I love the beef blade steaks too. The are kind of a poor man's ribeye as they are pretty tender with nice marbling.
I have been meaning to try doing something with country style ribs, but haven't decided on a cooking method yet. I am interested to see how our burnt ends come out.
I have been meaning to try doing something with country style ribs, but haven't decided on a cooking method yet. I am interested to see how our burnt ends come out.
Tony, Thanks for the pics. " http://smokinitforums.com/index.php?topic=1970.0 " That shows what I was looking for perfectly. I had never given any thought to where country ribs came from, just knew I liked them as they came off my Charbroil Red [infrared]. I think I will dry brine, then Memphis dust, cook to 170 as yall suggested, then cut into 2" thick slabs, thicker just to keep the meat more moist. Then finish on the grill. I'm planning on pics but sometimes stuff gets in the way...
DivotMaker
New member
Mickey said:
Just a suggestion, but you may want to brine them after slicing. The brine period will only be a few hours, and you'll have better penetration. The main purpose of brining is to modify the protein molecules on the surface of the meat, which traps the moisture inside. If you brine after slicing, you'll hit all the surfaces. Slicing after brining may negate the effect. Not positive, that's just my guess.
