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Post by BBQ Butcher on Mar 4, 2007 15:04:00 GMT -5
"What type of meat do you ask a butcher for when you want to smoke brisket or pulled pork?"
Don, a few choices here. Ask for a USDA Choice, or higher, whole (will be cheaper) untrimmed beef brisket. This is sometimes called a 'packer trim' brisket. This will weigh 10-14 lbs, normally. If you do not want that much, just ask for a piece of 'flat cut' brisket, preferably trimmed to ¼"-½" of fat.
As far as the pulled pork goes, you have a couple more choices, again. The number one cut is called pork shoulder "Boston Butt" and is around 8 lbs whole untrimmed. You can buy these, two to a pack, at Sam's Club or Costco at a reasonable price. The next best cut is the pork shoulder "Picnic". The picnic has more bone and fat then the butt, however the meat is still from the shoulder and makes excellent pulled pork.
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Post by glshanks on May 1, 2007 14:14:10 GMT -5
I smoked 2 Boston butts for 10 hours and was disappointed in the results. I started with a mustard coating and store bought rub. The smoker temp was 275 for first 2 hours than down to 225 for next 8 hours. When the internal temp was 151 degrees I pulled them and then I foiled wrapped them for an hour. They were very gristley and hard to cut with a serrated knife. Should I have smoked them longer?
Thanks for any suggestions.
Gary S.
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Post by BBQ Butcher on May 1, 2007 16:26:17 GMT -5
I smoked 2 Boston butts for 10 hours and was disappointed in the results. I started with a mustard coating and store bought rub. The smoker temp was 275 for first 2 hours than down to 225 for next 8 hours. When the internal temp was 151 degrees I pulled them and then I foiled wrapped them for an hour. They were very gristley and hard to cut with a serrated knife. Should I have smoked them longer?
Thanks for any suggestions.
Gary S. Gary....YES, longer cooking. The meat has to get through the "Plateau" of the temps between 155° and 170°, this is where the tough fibrous tissues are breaking down and it might take any where fro 1 to 2 hours or more to do this. See this excerpt from my book which is now in printing (I hope!) It should help you a bit.
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Post by glshanks on May 2, 2007 13:17:30 GMT -5
Thank you for your response. I will try again and get past the plateau temps.
Gary S.
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