Pork Butt info

[Dirty Ron]

well, I might as well add another useful thread... :roll:

did pork butts today for some upcoming graduation parties (just meat)

84# raw weight

51# net product

or....a 61% yield

I always "guesstimated" and I weighed this batch out to confirm where I really was at.

got some juices to de-fat, and a little for our freezer also

Net costs:

pork - $90.00
Rub - $7.00 ish
mustard - $1.59
Misc supplies - $15.00 (pans/gloves/foil)
wood - minimal ...$5.00 (I get it REAL cheap)
sauce - $20.00

Net expenses - $138.59

so .... it cost ME $2.71 per pound to make (not including labor)

sell at $8/lb (which is damn cheap)...$408

net of $269.41


whew.. :roll: hope it helped somebody

[burnt food dude]

That was one big butt at 84 pounds :lol: .

OK the real question, did you do all the butts on a time basis? EX: All the butts on the smoker for 10 hours.

Or did you take the temp of each individual butt and pulled it when ready?

[Woodman]

Yeah, that 61% net is VERY useful! I always was using 50% to be safe!

[Dirty Ron]

all at once, pulled one after another

[txpgapro]

I've never had or done a pork butt for pulling. I've always done loins for slicing. Is the pulled butt kinda like shredded beef in texture? Do you use a sweet sauce on it or a vinegar sauce? Is it ok to still plop my cole slaw on the the sandwich or not? Is it strictly for sandwiches?