pork butt

[jaymaxruby]

hey guys what is a pork butt over here called coz when i go in a butchers and ask for butt i get real bad vibes, thanks and kind regards andy.

[All Weather Griller]

If you go to your butcher and ask for a Full Shoulder with the hock end cut off, squared with the blade bone in. That should get you a traditional Pork Butt.

Let me know if you have any problems. Failing this Speak to Paul at Trotters Pig Farm Scarborough,

t: 01944 710 721

Address:

Gladvic Farm
Potter Brompton
Scarborough
Yorkshire
YO124PF

and he will Kill and cut to measure. Postage may be an issue.

[Blazing]

In England the English language is bad enough on its own to understand. Where meat is concerned, you may be up against regional terms for varying cuts of meat. If you were to ask a butcher in England for pork butt, you are likely to get a leg of pork (from the rear). This is NOT what you need. What you need is pork shoulder (from the front of the animal). The shoulder in England is usually prepared in a couple of ways 1) boned and rolled - this is when all the bones have been removed & tied with string or 2) sold on the bone. When the shoulder is sold on the bone it is normally split into two halves 1) the HAND 2) the SPRING. The whole shoulder is termed as Hand & Spring. What you need is the SPRING part. This is the thick end with the eye muscle. It is sometimes known as Ashens too. If you would like to learn more about British catering cuts of meat, take a look at The Meat Buyers Guide for Caterers. I hope this helps you.

Warmest Regards,

Andy Annat (Blazing)

[jaymaxruby]

thanks all i only just joined the bbbqs and didnt think id get a reply so quick, so thank you all, butchers are a knightmare even just to get ribs is a mare for me, been in 3 butchers this weekend and they all said its the wrong time of year for ribs and 1 even showed me a full side of pork with the ribs in and couldnt understand what i wanted, JUST CUT THEM RIBS OUT AND SELL THEM ME, WHAT A MARE, IF I WAS A BUTCHER ID CUT OUT WHAT THE CUSTOMER ASKED FOR. can anyone find me a real butcher LOL.

[All Weather Griller]

I know how you feel. If you have a Costco nearby, they sell prepacked ribs, they're not the best you can buy but they are baby backs, and they do taste good. -Just not as meaty as a butchers cut.

I'm quite lucky where I am, I can get decent briskets and butts now from my local butcher whom I've trained, he still struggles with the baby backs so I get them from Costco. To be honest the best Pork Butts I have ever had are from Scarborough but I have to plan these when I'm in the area.

Where are you based Andy, its likely that someone here may know a butcher nearby.

[jaymaxruby]

im in witney oxfordshire and ive been smokin meat for about 12 years ever since i visited my cousins in arkensol i got a brinkmann smoke and grill shipped home for 80 dollars, when it got here the guy in the store had packed it with wood chips for me and i havent looked back since, i have replaced it wiv a pro q excel last week after the brinkmann rotted out but am strugglin wiv it to be honest i spend all my time fillin it wiv hot coals but hey ho the tenderloins are great, im gettin away from the original question.

[Steve]

If you are having problems with the Excel, please post a detailed question. There's a few of us who use Excels a lot on here, we'll be able to help you.

There's a great Butcher in Henley On Thames, that's probably a good 40 miles from you, but if you're ever down that way...

There's also a decent one in Tilehurst just west of Reading, and one in Shiplake. Sorry these aren't closer to you but these are the ones that i use.

[jaymaxruby]

WOOHOO, found a fantastic butcher in the covered market in oxford called david jon butchers, explained what i wanted and he grabbed a full shoulder out and cut exactly what i think i want, 7lb in weight for a mere £11.22p. cut off at the hock squared with the blade bone still in, it has some skin on tho, do ineed to cut that off i wonder.

[Steve]

sounds like you've got a pork butt there.

Trim off the rind (slow cooking won't give you crackling). I also trim the fat cap off because I think that there's enough fat and collagen marbling the meat to keep it moist. I prefer to get more bark, but how you trim it is your choice.

[jaymaxruby]

I went and cut all that skin off and most the fat, im gonna fire her up about 2am, will try and post some pics 2moz if i can work out how, the pro q hasnt even cooled down since the trout this alvo, IM AN ADDICT TO THE SMOKE, Thanks for the advice.

Regards Andy.