The Pulled Pork Thread

[Joe Public]

I asked the guy in the meat dept at Costco if they could sell me some with bone in before they package them and he said that they get them pre-boned from the supplier.

I have gotten used to cooking them this way. Not that big of a deal.

I've always used kitchen twine to tie my boneless shoulders. How do you like the skewer method?

[Jeff Lebowski]

I've always used kitchen twine to tie my boneless shoulders. How do you like the skewer method?

I like it. I bought a bunch of cheap 4-5" skewers on Amazon and I can stitch it up nicely with four or so skewers very quickly.

[Drunk Tank]

If your butt is turning to mush after 4 hours of FTC then A. You are FTC'ing in an oven and the temp is too high, B. You did not let the meat sit un-foiled for at least 5 minutes to stop the cooking process before wrapping in foil for FTC'ing, C. you have the butt sitting in a foil pan with too much juice in the bottom, or D. a combination of all of the above.

[Jeff Lebowski]

Was meaning to post these. From a big cook last month. I wish I would have taken a pic of the finished product. A big pile of pork!

Fed ~120 people with plenty of leftovers.

[Lost Student]

Was meaning to post these. From a big cook last month. I wish I would have taken a pic of the finished product. A big pile of pork!

Fed ~120 people with plenty of leftovers.

I have that same shirt!

[Pelado]

I have that same shirt!

Why would that shirt make you drool?

[The_Douger]

So I asked this earlier without response, but I remember reading about a removing a gland from the shoulder or something. I have two shoulders at home that weigh about 8 pounds each and will be cooking them both.

Is this necessary?

[Moliere]

I've never removed a gland from a shoulder

[mtnbiker]

So I asked this earlier without response, but I remember reading about a removing a gland from the shoulder or something. I have two shoulders at home that weigh about 8 pounds each and will be cooking them both.

Is this necessary?

I've seen reference to that, but have not had an issue the de-boned butts from Costco. Although with the last butt I cooked, there was some funky looking thing in the area where the bone had been, so I just removed it. I don't know if it was the gland they talk about, but it was definitely different-looking from the rest of the meat.

[Joe Public]

So I asked this earlier without response, but I remember reading about a removing a gland from the shoulder or something. I have two shoulders at home that weigh about 8 pounds each and will be cooking them both.

Is this necessary?

Just check your meat when you're trimming it. If you see a lymph node or something, cut it off and discard it. It isn't common but can happen.

[Jeff Lebowski]

Tons of threads out there on how to remove the gland. Should be pre-removed on all Costco butts. Not sure about Sam's Club.

This is what it looks like. Yuck.



http://forum.cookshack.com/eve/forum...3/m/9951063983

[cowboy]

I know this sounds like a dumb question, but I've always smoked and wrapped my butts. I'm cooking for 150 people Monday, and don't feel like wrapping. How much longer do I have to cook at 200-300 to get them finished if I don't wrap them in foil? Also, most of you have seen my setup, which isn't exactly precise with temp. My temp will vary 100 degrees back and forth as I add wood and adjust, so will that mess things up with a non-foil cook?

[Drunk Tank]

Not foiling isn't a problem. Not sure what to tell you about the increased time. Could be 1-2 hours, maybe more. If you did want to wrap, get the full size steam pans and just cover with foil. Should be able to get 2-3 butts per pan. Just check your meat temps and when the probe tender they are done. 195-197°.

[Surfah]

Tons of threads out there on how to remove the gland. Should be pre-removed on all Costco butts. Not sure about Sam's Club.

This is what it looks like. Yuck.



http://forum.cookshack.com/eve/forum...3/m/9951063983

Yes, I posted about it a couple of years ago in this very thread. Never knew about it until I went to a sausage making class at the local butcher.

[Jeff Lebowski]

I know this sounds like a dumb question, but I've always smoked and wrapped my butts. I'm cooking for 150 people Monday, and don't feel like wrapping. How much longer do I have to cook at 200-300 to get them finished if I don't wrap them in foil? Also, most of you have seen my setup, which isn't exactly precise with temp. My temp will vary 100 degrees back and forth as I add wood and adjust, so will that mess things up with a non-foil cook?

I have done a lot of successful cooks without wrapping. I find wrapping gives me more consistently good results, but you can still turn out a great product without it.