RE: [CH] Smoker

T. Matthew Evans (tmattevans@yahoo.com)
Mon, 9 Jun 2003 13:17:25 -0700 (PDT) 

Gordon --

The pork butt actually comes from the front shoulder
of the pig.  I have no idea why it is called the butt.
 Fresh ham and pork shoulder come from the hind
quarter of the pig.

Many (most?) people who do not have the facilities to
smoke a whole pig (always the preferred option) will
smoke pork butts to make barbeque.  The butt is
extremely flavorful, has a high fat content, a uniform
cut, and a nice chunk of bone, making it an ideal
piece of meat for slow and low cooking.

On topic -- I have Early Manchurian Yellow chiles in
the garden that are nearly the size of Anaheims
already....wish everything else was doing as well. 
Rain has been relentless.

Matt


--- "PITCAIRN, Gordon" <pitcairng@npdc.govt.nz> wrote:
> Just a question...what the Hell is a pork-butt??? Is
> it as it sounds, the arse of a pig???
> A confused and bemused New Zealand Chilifreak
> 
> gordon
> 
> -----Original Message-----
> From: T. Matthew Evans [mailto:tmattevans@yahoo.com]
> Sent: Tuesday, 10 June 2003 3:51 a.m.
> To: Cuchulain Libby; chile-heads@globalgarden.com
> Subject: Re: [CH] Smoker
> 
> 
> I agree, it will do just fine without brining. 
> However, I like to brine the butts prior to smoking
> so
> that I can add some flavor (read:  heat) all the way
> through the meat.  Also, I have cooked hundreds of
> pork butts to an internal temperature of 180 F, and
> have never had a problem pulling one.
> 
> Happy smoking....
> 
> Matt
> 
> --- Cuchulain Libby <clibby@satx.rr.com> wrote:
> > 
> > From: "T. Matthew Evans" <tmattevans@yahoo.com>
> > Subject: Re: [CH] Smoker
> > 
> > 
> > > Tom --
> > >
> > > Can you fit a pork butt into it?  That's the
> most
> > > foolproof piece of meat that there is.  Brine it
> > for a
> > > few days (time permitting) in a heavily spiced
> > liquid.
> > >  Pull it out of the brine, pack the outside with
> > some
> > > salt, pepper, and red chile, then smoke away.  I
> > would
> > > go for a smoker temp around 225 F and an
> internal
> > meat
> > > temp of 180 F.
> > 
> > Not to bicker but butt is fatty enough it don't
> need
> > brining and if you go
> > to 190-195 it'll pull, i.e. shred into strands,
> > giving you pulled pork
> > sandwiches...
> > 
> > -Hound
> > 
> 
> 
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