Questions for all
 

> Here in New England, we are pretty much given the choice of picnics and
> butts, never saw a whole shoulder here. I prefer butts, my wife
> prefers picnics. Butts are more readily available boneless too. They
> are a good choice for sausage as well.
>
> I trim no fat. What is available is the Cryopacked meat that has been
> trimmed a bit already.
>
> When not doing barbecue, we do every other cut of pork at times. Roasts
> from loins, grilled chops, smoked country ribs, spares, and the
> occasional baby back if the price is not too high.


I do 8# butts and cut most of the fat off. I like the bark
on the outside rubbed areas cooked in a medium sized Weber
over lump. 185 and sliced.

I helped my brother understand/learn this method I learned
on ABF. Up in Mass, he had a tough time finding any butts.
He ended up special ordering them and they weren't cheap. He
is close to Cape Cod. Any suggestions on where to find butts
up there?

Craig in butt land NC

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On 1/15/2011 6:15 PM, Sqwertz wrote:
> On Sat, 15 Jan 2011 16:58:05 -0500, Craig Watts wrote:
>
>> I helped my brother understand/learn this method I learned
>> on ABF. Up in Mass, he had a tough time finding any butts.
>
> That's ironic since they're known as "Boston Butts".
>
> I guess it's kinda like "California Style Pizza". It doesn't exist in
> California. Next I'll find out there are no chicken wings in Buffalo.
>
> -sw


LoL

BBQ