Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
Can I still make pulled pork with them?? One is 1.2 killos and the other is
1.5 kilos. Any advice would be apprieciated. Thanks.

"Dirty Harry" > wrote in message
news:GOpZc.295858$gE.32780@pd7tw3no...
> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other
is
> 1.5 kilos. Any advice would be apprieciated. Thanks.
>
My plan was to brine it and then inject some apple juice (maybe with
some onion powder and garlic powder?) into it. Someone talk to me! :-D
I'm getting antsy.

On Wed, 01 Sep 2004 20:40:46 GMT, "Dirty Harry" > wrote:

>
>"Dirty Harry" > wrote in message
>news:GOpZc.295858$gE.32780@pd7tw3no...
>> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
>> Can I still make pulled pork with them?? One is 1.2 killos and the other
>is
>> 1.5 kilos. Any advice would be apprieciated. Thanks.
>>
> My plan was to brine it and then inject some apple juice (maybe with
>some onion powder and garlic powder?) into it. Someone talk to me! :-D
>I'm getting antsy.
>
Sure, you can make pulled pork out of them. They're just small, is
all, so they'll probably get done more quickly than whole butts.
Inject it with apple juice if you want, but I don't see any reason to
brine them. There should be plenty of fat and connective tissue to
keep them moist.

Cook them to 190, and be prepared for them to hang at 165 as the
connective tissue begins to break down.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

There should be plenty of fat and connective tissue to
> keep them moist.
>
Yea I didn't realize how much marbling these thing have! I put it on at
4:45, hoping I can be snaking on a bun with Dijon by 10 or 11 (am I
dreaming?).

There should be plenty of fat and connective tissue to
> keep them moist.
>
Yea I didn't realize how much marbling these thing have! I put it on at
4:45, hoping I can be snaking on a bun with Dijon by 10 or 11 (am I
dreaming?).

> Can I still make pulled pork with them??

Sure you can. I did one about that size yesterday.

Don't know about the brining, though.
I just use some dry rub and cook fat side up at 215 degrees 'till 195 internal.

"Steve S" > wrote in message
...
> > Can I still make pulled pork with them??
>
> Sure you can. I did one about that size yesterday.
>
> Don't know about the brining, though.
> I just use some dry rub and cook fat side up at 215 degrees 'till 195
internal.

Awesome, no brining it is. How long did yours take?

>Awesome, no brining it is. How long did yours take?
>

12 hours ... but my temp dropped to around 200 during the night.

"Steve S" > wrote in message
...
> > Can I still make pulled pork with them??
>
> Sure you can. I did one about that size yesterday.
>
> Don't know about the brining, though.
> I just use some dry rub and cook fat side up at 215 degrees 'till 195
internal.

Awesome, no brining it is. How long did yours take?

On Wed, 01 Sep 2004 20:40:46 GMT, "Dirty Harry" > wrote:

>
>"Dirty Harry" > wrote in message
>news:GOpZc.295858$gE.32780@pd7tw3no...
>> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
>> Can I still make pulled pork with them?? One is 1.2 killos and the other
>is
>> 1.5 kilos. Any advice would be apprieciated. Thanks.
>>
> My plan was to brine it and then inject some apple juice (maybe with
>some onion powder and garlic powder?) into it. Someone talk to me! :-D
>I'm getting antsy.
>
Sure, you can make pulled pork out of them. They're just small, is
all, so they'll probably get done more quickly than whole butts.
Inject it with apple juice if you want, but I don't see any reason to
brine them. There should be plenty of fat and connective tissue to
keep them moist.

Cook them to 190, and be prepared for them to hang at 165 as the
connective tissue begins to break down.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

> Can I still make pulled pork with them??

Sure you can. I did one about that size yesterday.

Don't know about the brining, though.
I just use some dry rub and cook fat side up at 215 degrees 'till 195 internal.

On 1-Sep-2004, "Dirty Harry" > wrote:

> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other is
> 1.5 kilos. Any advice would be apprieciated. Thanks.

No worries mate, but they'll cook pretty fast due to the smaller size. A
probe thermometer would be nice. Don't want to stick any forks in them.
The juice will run out. If there's any bone showing anywhere, look for the
shrinkage. Don't sweat the small shit and remember, it's all small shit.

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

"M&M" > wrote in message
...
>
> On 1-Sep-2004, "Dirty Harry" > wrote:
>
> > Ok, so they had them for 2 for 1 at safeway today. But its a half a
butt?
> > Can I still make pulled pork with them?? One is 1.2 killos and the
other is
> > 1.5 kilos. Any advice would be apprieciated. Thanks.
>
> No worries mate, but they'll cook pretty fast due to the smaller size. A
> probe thermometer would be nice. Don't want to stick any forks in them.
> The juice will run out. If there's any bone showing anywhere, look for the
> shrinkage. Don't sweat the small shit and remember, it's all small shit.
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

Yea started it at 4:30, its resting now, at 1:30 am LOL, oh well it was
worth it, it almost fell appart when i tried to pick it up! 10 more mins of
resting and then I chow down!

"Dirty Harry" > wrote in message
news:GOpZc.295858$gE.32780@pd7tw3no...
> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other is
> 1.5 kilos. Any advice would be apprieciated. Thanks.

Came in late on this but I've had recent experience with boneless butt. When it
gets deboned they also remove a lot of the fat. So you have to take a little
more care that they don't dry out.

"Tyler Hopper" > wrote in message
...
> "Dirty Harry" > wrote in message
> news:GOpZc.295858$gE.32780@pd7tw3no...
> > Ok, so they had them for 2 for 1 at safeway today. But its a half a
butt?
> > Can I still make pulled pork with them?? One is 1.2 killos and the
other is
> > 1.5 kilos. Any advice would be apprieciated. Thanks.
>
> Came in late on this but I've had recent experience with boneless butt.
When it
> gets deboned they also remove a lot of the fat. So you have to take a
little
> more care that they don't dry out.
>

Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
my safeways meat department really blows in general, you never know if they
are going to have what you want or not...but 2 for 1 is a nice price so what
the heck. Think bacon on top would help or would that mess up the flavor
too much?

Dirty Harry wrote:
> Think bacon on top would help or
> would that mess up the flavor too much?

Pork's pork.

--
frohe
Life is too short to be in a hurry

On Fri, 03 Sep 2004 18:06:47 GMT, "Dirty Harry" > wrote:

>
>"Tyler Hopper" > wrote in message
...
>> "Dirty Harry" > wrote in message
>> news:GOpZc.295858$gE.32780@pd7tw3no...
>> > Ok, so they had them for 2 for 1 at safeway today. But its a half a
>butt?
>> > Can I still make pulled pork with them?? One is 1.2 killos and the
>other is
>> > 1.5 kilos. Any advice would be apprieciated. Thanks.
>>
>> Came in late on this but I've had recent experience with boneless butt.
>When it
>> gets deboned they also remove a lot of the fat. So you have to take a
>little
>> more care that they don't dry out.
>>
>
> Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
>other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
>my safeways meat department really blows in general, you never know if they
>are going to have what you want or not...but 2 for 1 is a nice price so what
>the heck. Think bacon on top would help or would that mess up the flavor
>too much?
>
It should work OK, but why not ask the Safeways guys for some fat.
They do have it.

Harry

"Dirty Harry" > wrote in message
news:Xo2_c.310423$J06.276336@pd7tw2no...
> Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
> other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
> my safeways meat department really blows in general, you never know if they
> are going to have what you want or not...but 2 for 1 is a nice price so what
> the heck. Think bacon on top would help or would that mess up the flavor
> too much?

I wouldn't have a problem using bacon personally. But you could go get some fat
back and slice it up.

On 5-Sep-2004, "Tyler Hopper" > wrote:

> "Dirty Harry" > wrote in message
> news:Xo2_c.310423$J06.276336@pd7tw2no...
> > Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
> > other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
> > my safeways meat department really blows in general, you never know if they
> > are going to have what you want or not...but 2 for 1 is a nice price so what
> > the heck. Think bacon on top would help or would that mess up the flavor
> > too much?
>
> I wouldn't have a problem using bacon personally. But you could go get some fat
> back and slice it up.

Half a butt isn't very big, probably only 3 to 4 lbs. I wouldn't try to BBQ that by
itself. In my pit the fuel would cost more then the meat. If you have a verticle
smoker, I'd run the heat up close to 300° or so and take that puppy out when
it's done in 3 hours or so. It ain't rocket science and you aren't talking about
big bucks, so don't try to get cute with it. Just cook it and eat it. (Forget about
the bacon unless you're going to serve breakfast)

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

On 5-Sep-2004, "Tyler Hopper" > wrote:

> "Dirty Harry" > wrote in message
> news:Xo2_c.310423$J06.276336@pd7tw2no...
> > Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
> > other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
> > my safeways meat department really blows in general, you never know if they
> > are going to have what you want or not...but 2 for 1 is a nice price so what
> > the heck. Think bacon on top would help or would that mess up the flavor
> > too much?
>
> I wouldn't have a problem using bacon personally. But you could go get some fat
> back and slice it up.

Half a butt isn't very big, probably only 3 to 4 lbs. I wouldn't try to BBQ that by
itself. In my pit the fuel would cost more then the meat. If you have a verticle
smoker, I'd run the heat up close to 300° or so and take that puppy out when
it's done in 3 hours or so. It ain't rocket science and you aren't talking about
big bucks, so don't try to get cute with it. Just cook it and eat it. (Forget about
the bacon unless you're going to serve breakfast)

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

Dirty Harry wrote:
> Think bacon on top would help or
> would that mess up the flavor too much?

Pork's pork.

--
frohe
Life is too short to be in a hurry

On Fri, 03 Sep 2004 18:06:47 GMT, "Dirty Harry" > wrote:

>
>"Tyler Hopper" > wrote in message
...
>> "Dirty Harry" > wrote in message
>> news:GOpZc.295858$gE.32780@pd7tw3no...
>> > Ok, so they had them for 2 for 1 at safeway today. But its a half a
>butt?
>> > Can I still make pulled pork with them?? One is 1.2 killos and the
>other is
>> > 1.5 kilos. Any advice would be apprieciated. Thanks.
>>
>> Came in late on this but I've had recent experience with boneless butt.
>When it
>> gets deboned they also remove a lot of the fat. So you have to take a
>little
>> more care that they don't dry out.
>>
>
> Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
>other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
>my safeways meat department really blows in general, you never know if they
>are going to have what you want or not...but 2 for 1 is a nice price so what
>the heck. Think bacon on top would help or would that mess up the flavor
>too much?
>
It should work OK, but why not ask the Safeways guys for some fat.
They do have it.

Harry

"Dirty Harry" > wrote in message
news:Xo2_c.310423$J06.276336@pd7tw2no...
> Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
> other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
> my safeways meat department really blows in general, you never know if they
> are going to have what you want or not...but 2 for 1 is a nice price so what
> the heck. Think bacon on top would help or would that mess up the flavor
> too much?

I wouldn't have a problem using bacon personally. But you could go get some fat
back and slice it up.

"Dirty Harry" > wrote in message
news:Xo2_c.310423$J06.276336@pd7tw2no...
> Yea its was 2 for 1 and only 2 left, I cooked the fatty one first, the
> other one has almost no cap, gggrrrr. Safeway butchers suck big time. And
> my safeways meat department really blows in general, you never know if they
> are going to have what you want or not...but 2 for 1 is a nice price so what
> the heck. Think bacon on top would help or would that mess up the flavor
> too much?

I wouldn't have a problem using bacon personally. But you could go get some fat
back and slice it up.

"Dirty Harry" > wrote in message
news:GOpZc.295858$gE.32780@pd7tw3no...
> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other
is
> 1.5 kilos. Any advice would be apprieciated. Thanks.
>
My plan was to brine it and then inject some apple juice (maybe with
some onion powder and garlic powder?) into it. Someone talk to me! :-D
I'm getting antsy.

On 1-Sep-2004, "Dirty Harry" > wrote:

> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other is
> 1.5 kilos. Any advice would be apprieciated. Thanks.

No worries mate, but they'll cook pretty fast due to the smaller size. A
probe thermometer would be nice. Don't want to stick any forks in them.
The juice will run out. If there's any bone showing anywhere, look for the
shrinkage. Don't sweat the small shit and remember, it's all small shit.

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

"Dirty Harry" > wrote in message
news:GOpZc.295858$gE.32780@pd7tw3no...
> Ok, so they had them for 2 for 1 at safeway today. But its a half a butt?
> Can I still make pulled pork with them?? One is 1.2 killos and the other is
> 1.5 kilos. Any advice would be apprieciated. Thanks.

Came in late on this but I've had recent experience with boneless butt. When it
gets deboned they also remove a lot of the fat. So you have to take a little
more care that they don't dry out.