How to Trim a Boston Butt Pork Shoulder | Tips & Techniques
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- čas přidán 19. 03. 2020
- Chef Tom takes us back to barbecue basics with this Tips & Techniques video on how to trim a Boston butt pork shoulder for smoking.
Full blog: www.atbbq.com/thesauce/how-to...
My dad has been a professional butcher for 35yrs. And he approved of all this. Well done, sir!
Thanks so much for explaining not only what you’re doing but WHY you’re doing it! Great video!
This really helped. I tried to emulate this trim for pulled pork today and, among other things, helped the pork butt cook more evenly. I have had trouble with the middle muscle getting tender slower than the rest of the meat, and this trim helped with that.
You did a similar video last year where you showed the entire seasoning & smoking process, I've done 3 pork butts now using that method, & they have turned out amazing every time. So much flavor! And less cooking time is a plus too! Thanks
Someone should put together a compilation of Tom rubbing his hands over different meats.
Chef Tom my Dude! I searched for HOURS looking for a decent pork shoulder trimming video, can you believe it's HARD to find a decent one? (I know, right?) And when I came upon yours it was a GODSEND. Thank you so much for being real and right to the point, great directions, great tips, great education about how to approach this big piece of me. You totally helped a rookie feel comfortable tackling it the first time. TWO THUMBS UP!
Excellent. I've smoked plenty of pork butts and this is the best trimming video I've seen. Going to make some improvements in my prep.
Brilliant! I always buy pork shoulder to cut up and portion out and grind or use for pulled pork. It usually takes me like an hour cuz I haven't known what I'm doing. Cutting out the bone is the toughest, but now my process should be pretty streamlined. Thanks!
I have been learning so much on this channel. Thank you Chef Tom for your great Job 👍 👍👍
Hey Chef Tom, I’ve been using your trimming techniques now for a couple years and it’s literally taking my pork butts to the next level. Thanks!!!
Use ATBBQ to help my cooks all the time. Doing some pulled pork for my Daughters birthday today and y'all helped. Appreciate the knowledge, you guys rock!
Good morning Matt! We appreciate the great feedback, thank you for being a part of the ATBBQ community!
This was awesome. I have a 10lb butt I trimmed tonight and followed your instructions. I've cooked many shoulders before and always left the fat cap every time. Looking forward to tomorrow.
How was it compared to the rest you've made? Tried it for the first time today myself and, not sure if it was me or the trim, it was very dry. Ive never had a dry shoulder. Ever.
I've watched several videos today on trimming a pork butt this is by far the best and easiest one to follow I have found. Thanks!!
Thanks for watching!
I didn't expect to find a pork butt fat trimming video on youtube. Most people just cook it as is. But most of the pork fat doesn't render well enough. Thank you for making this video.
Great demonstration!! Very informative and I plan to apply all this to my first carving!
Awesome method for trimming a pork shoulder! I will never go back to leaving the fat cap on or not trimming the fat out of the crease. This makes for a better finished product!
found same method on his comp video for preparing butt for the smoker. tried this today, and it was my best smoke ever, thanks!
Thanks for helping with our 1st dinner party since Covid hit. Dinner was a HIT thanks to you & the recipe!
Needed a pork trim technique and this came up, so I did it for Labor Day weekend and I must say I’m satisfied with the results. Special Thanks! Chef Tom
Glad to hear. Thanks for watching!
I've never done a butt this well trimmed...however it's makes perfectly good sense...Thanks a Bushel for sharing.
Thanks. Your advice is always so good. Love your recipes and products. Thanks for sharing your advice...and making great products available.
Very detailed informative breakdown in the do’s & don’ts to make a good cut of meat, great..... Thankyou 🙏🏼
This might be the best pork shoulder videos on the internet. Hopefully you can do a part 2 video showing how to remove the blade bone and truss the meat.
Great job Chef!🤘
Chef Tom thanks for the lesson.
Excellent video. I watched a few and yours was the best.
Man! I was looking for a video like this. Something to show how to cut butt. This was the first one I came across. Amazing video. Easy to follow and understand. I have the utmost confidence for when I go and cut the butt I have. Much appreciation!
Great video Chief Tom.
You're the man Chef Tom!
Thank you so much for another great lesson...!
Awesome!!! I bought two huge ones for my smoker during this city lockdown.
Thx again I njoyed the "this is how and why" I do it this way...👍😊
You are the man, Chef Tom! Nice job on that trimming video. I will be doing a butt soon.
Great, simple video on trimming a pork butt! It’s my new brisket!
Great lesson. I just bought 2 shoulders and will try smoking them for the first time. I really needed this lesson as I would have just smoked them as they are. Thanks!
Excellent presentation!
thank you chef! really appreciate the details and science behind your cooking decisions. looking forward to tasting the results :D
Excellent tutorial. You know your stuff...thanks for sharing.
Great trimming video, thanks
Looks great I’ve never done that much trimming but might give my next Butt another look and maybe some extra trim
Nice video. Well done and informative. Thanks
Thank you for such a thorough, insightful and informative presentation.
I smoked my first real Boston Butt after I watched this video and it was really nice...
Thank you again ☺️
Awesome! Thanks for watching!
Great video, very informative. 10/10
Excellent knife technique!
great demo and explanation on this chef! very impressed!
Thanks for watching!
I’m trying to cook a pork butt today for the first time and your video was very helpful and easy to understand. Thanks!
Thanks for reaching out Amber! This is the exact reason why we produce this content!!! Hope it all went well 😎
Outstanding teaching here. Thanks for the lesson!
Thanks for watching!
good vid mate. keep up the good content
It looks like I’m late to the party. What an outstanding demonstration! Thank you Chef.
Thanks for watching!
so much for those recipe links in the description.
Thanks Chef Tom, by any chance do you have a good old Italian sausage recipe. Salt, pepper, fennel seed...
Thanks, great video!
Great teaching video. I need to trim mine more like this to get most of the heavy fat. Keep smoking and Merry Christmas
Thanks for watching! Merry Christmas!
Very good education!
Glad you enjoyed this video and as always ... thanks for watching!
tks love your channel.
Sir, the best breakdown video ever for pork butt
That's great to hear, we really appreciate your feedback. Thanks for watching!
Excellent video. Question, In wich case is this part called picnic?
Great video keep it up
Best tutorial on CZcams. Actually do-able! Ouestion: Is it necessary to remove the membrane from the crevice if I'm making pork chile verde? I'm using your technique for the trim, then another video for removing the bone so I can save it for a bone broth later. Thanks for the education!
We would remove the membrane. Thanks for the great feedback!
Thanks Tom!
This is soooo satisfying
Thanks for watching!
now, this is informative!
Hey Chef T, thanks for this video. I wanted to cook a pork butt that my wife would eat b/c she doesn’t like fat. Following this video, I had concerns too, but the butt turned out great. I’ll always follow this video.
Chef Tom, speaking of pork shoulder, can you make a video for making a pernil (picnic pork shoulder)?
Speaking of pork shoulder ... ha! Just passed Pernil pork on to the team, interesting history. Several years ago, we did a Mojo Pork Cubano - czcams.com/video/mbB5VaomdGI/video.html. Thanks for watching!
Can you use this trimming method for the slow cooker. Which takes 8hrs of cooking! Should some fat be left on?
I just threw mine on. It was good but waaayy too oily. Thanks for this
how does the cartilidge feel? he mentioned using your hands because i don't well for this (true), but what's the texture i'm feeling for then?
i butcher, and i know one way i've learned to tell tissue from fat is that fat you can score with your knife, but not only can you not mark the tissue, but it pushes back on your knife, you can stab fat, but the same force will only poke tissue
Hello chef Tom, once you trimmed the pork butt, do you, or can you tie it up? I'm a barrel type guy. I've been putting them on the grate fat side down. Would like to hang. Thanks, Rod
It's never dawned on me to trim a pork shoulder, butt, it makes a lot of sense. I always end up digging out all the nasty stringy stuff after pulling it apart so why not do it up front? Great idea. have two butts to do now so I'm going to try this.
I like to leave the fat cap on which I trim lightly and score in a checkerboard pattern. This way the seasoning and smoke can penetrate the fat, as I always include it in the pulled pork. Also in this video you never removed the gland that's opposite the bone.
Thanks for your insights. And as always ... thanks for watching!
Same, I like to trim that fat cap a little in checked style but I love that rendered fat mixed with the pork, that's what it's all about.
I, too, was hoping to see a bit about identifying and removing the dreaded butt gland. (Actually, it's the prescapular lymph node.) The USDA does not allow lymph nodes to be added to pork trimmings or other ground products.
What kind of knives do you use?
Hello My grocery store all of a sudden are selling pork uncut for cheap. According to my butcher. l got a 300 dollar pork for 50 buck but have to cut it up. All went well till l hit the bone. Do l cut around it or should l purchase a bone saw.
Could you show us the competition cut sometime? Thanks.
He's done competition BBQ videos before, can't remember if he did pulled pork though
Several times you mention how important it is to have a sharp knife. How about a video on knife sharpening?
Good call. Adding it to the list.
Buy sharp knifes loo
Plenty of good tutorials already. Search for them.
@@tperiodjackson did you ever do a knife sharpening video?
No because then everyone would be making supreme grade blades
My son is going to smoke his first butt, I am definitely sending him your way
Certyainly something to think about. I've been leaving the fat cap on.
You really had to do somethings for italians like me...we're in the middle of a storm...
All I wanted to make pulled pork for the first time..what a chore
but its so worth it in the end. Some of the things I hate about pulled pork from other places is that most dont trim this well and I always end up with at least one bad bite. But not when I trim and pull it myself.
what about making homemade spam ?
If you trim it up this much, would this reduce cook time?
I've used his trimming style and yes, it does reduce cook time. You also get a lot of wonderful bark in areas you normally don't if left untrimmed.
You should do a video on how to sharpen a knife razor sharp.
What if your pork butt comes with skin? What do you do with that?
Would you recommend this for commercial use or just backyard cooking?
Either way it makes the eating experience much better. I wouldn't want to serve a customer a mouthful of unrendered fat and connective tissue. If I'm at home I dont mind picking through.
I noticed you didn't remove any glands
Used this today! Being stuck at home means great time to smoke some pig.
Lately things have been a bit weird around wouldn't you say? I recently went to the store and saw most of the fresh meat gone. But what was left were 4 perfectly good 15 lb and up full packer briskets. There were a few pork butts and a large 20 lb beef roasts as well. My only guess why is people don't have the know-how or size oven to tackle such a piece of meat. We just uploaded a video to show folks that you can take a brisket and do a easy cook in the oven at home.
Feed your family for a week with this easy oven cooked brisket recipe!
czcams.com/video/zu_rj0D8EyY/video.html
Typo in title
I need to find a good recipe for a piece of pork with the skin still on.
only thing I would add is there are some glands in the shoulder that are worthwhile to remove. You should show where they are…
Do you have another spare knife you could send me, mine is dull as hell!!
There's a gland in that white stuff you will want to get out as wellt
What about the gland that you left in the butt, show us how to locate it without wasting alot of meat
"Boston"
I need to wash my hands after watching this video. Great job though.
1:00 After I remove all the crap from under that flap, and add rub, I layer strips of white pork fat into that void.
(I've always got a few pounds on hand because I make sausage) It's amazing how much more juicy and flavorful it is with this extra step.
7:05 Looks like you left some sliver skin there. _Just saying_ 😂
I always wonder, when i watched this video it had 1088 Views, 136 Likes and 1 Dislike.. Person who disliked it, why? Explain your dislike on Pork butts.
was probably either a vegan, or someone who didnt like the way he trimmed the butt
I BOUGHT THIS TODAY.. AND AFTER 5 MINS OF ME TRYING TO TRIM IT..IT WENT STRAIGHT INTO THE TRASH..LOL
ILL JUST STICK WITH RIBEYES FROM COSTCO...LOL
Chef Tom married to Chef Britt??
Have never done any of this and still have great pulled pork. This just seems a bit ridiculous.
Hell naw the fat the best part