So, you want to know how to pick a good pork butt? Well, buckle up, buttercup, because I’m about to drop some knowledge on you. I’ve been smoking meat for a long time, and I’ve picked my fair share of pork butts. Some good, some bad, and some downright ugly. But that’s how you learn, right?

What the Heck is a Pork Butt Anyway?

First things first, let’s clear up this whole “butt” business. The short answer is that it is the same thing.

Here’s the deal: pork butt isn’t from a pig’s rear end. I know, shocker, right? It’s actually from the upper part of the shoulder. Why they call it butt, I have no clue. Who knows? The point is, don’t go looking for it near the ham, or you’ll be wandering the meat aisle all day.

Size Matters (Yeah, I Said It)

When it comes to how to pick a good pork butt, size is a big deal. You want something between 6 to 10 pounds. Why? Because it’ll shrink when you cook it. We’re talking about a 40% loss here, folks. That 8-pounder you’re eyeing? It’ll end up closer to 5 pounds when all’s said and done.

Now, if you’re feeding a small army, go bigger. If it’s just you and your cat, maybe stick to the smaller end. I saw some the other day at the Food Lion that was like, 5 pounds! Little bitty! But remember, leftover pulled pork is never a bad thing. I once made sandwiches, tacos, and even a weird pulled pork omelet (don’t judge) from the leftovers of one cook. Get creative!

Fat Is Your Friend

Let’s talk fat. When you’re figuring out how to pick a good pork butt, you want to see some white streaks running through that meat. It’s called marbling, and it’s your best friend when it comes to juicy pulled pork. And the fat on the bottom (Yeah, I know- Fat Bottom Pigs Make the World Go ‘Round) protects the butt from the fire.

I know what you’re thinking. “But isn’t fat bad for you?” Listen, if you’re worried about your diet, you probably shouldn’t be making pulled pork in the first place. This isn’t a salad we’re preparing here. Embrace the fat. Love the fat. The fat is what’s going to keep your meat moist during that long, slow cook.

The Color Code

Color is important too. You want your pork butt to be pinkish-red. If it’s pale or has dark spots, leave it alone. It’s like picking a girl at the bar – if something looks off, it probably is.

I remember this one time I ignored the color rule. Ended up with a pork butt that looked like it had been through a war. Tasted about as good as you’d expect, too. Learn from my mistakes, people. Stick to the pinkish-red.

Bone-In or Boneless: The Great Debate

Now, here’s where things get controversial. Bone-in or boneless? It’s like asking a Chevy guy if Ford makes good trucks. Everyone’s got an opinion.

Me? I go bone-in every time. It’s not really that big of a deal. The thing is, the only problem is small- sometimes the thermometer gets bumped up against it and you can get some weird readings- incorrect readings. But, it adds flavor and helps the meat cook more evenly. Plus, when that bone slides out easy, you know your pork is done. It’s like nature’s thermometer.

But hey, if you want to go boneless, I won’t judge. Much. Just know that you’re missing out on some of that good, good flavor.

Where to Buy: The Hunt for Good Pork

So, where do you find this magical meat? You’ve got options. There are the usual suspects like Smithfield, Hormel, and Tyson. You can find them at pretty much any grocery store. They’re fine. They’ll get the job done.

But if you really want to up your game, find a local butcher. These guys know their stuff and can probably tell you which farm the pig came from and what its favorite TV show was. Seriously, though, a good butcher is worth their weight in gold when it comes to how to pick a good pork butt. There is one close to me that will do that- I’m not kidding, dude can tell you the guy’s name that fed that thing every morning!

If you’re feeling fancy (or lazy), you can even order pork online these days. Places like Snake River Farms or Porter Road will ship it right to your door. Just don’t let it sit on your porch all day, okay? That’s a rookie mistake, and you’re better than that.

Storing Your Prized Pig

Once you’ve got your pork butt home, don’t just throw it in the freezer and forget about it. Treat it right. If you’re cooking it in the next few days, stick it in the fridge. Any longer, wrap it up tight and freeze it.

Just remember to thaw it out before you cook it. I know it sounds obvious, but trust me, in the excitement of cook day, people forget these things. Nothing kills the mood faster than realizing your pork butt is still a pork-sicle at 6 AM on smoking day.

Prepping for the Big Smoke

Alright, so you’ve picked out the perfect pork butt. You’ve stored it properly. Now what? Well, about an hour before you’re ready to start cooking, take it out of the fridge. Let it come up to room temperature. This helps it cook more evenly.

While you’re waiting, you can prep your rub. Everyone’s got their secret recipe, but if you’re just starting out, a simple mix of salt, pepper, paprika, and brown sugar will do you right. I have a pretty good recipe right here. Slather that pork with yellow mustard (trust me on this- you won’t taste it), then coat it with your rub. Get in there with your hands. Don’t be shy.

The Long Haul: Smoking Your Pork Butt

Now, I could go on about smoking techniques, but that’s a whole other article. Just know that low and slow is the name of the game here. We’re talking 225°F for a long time. How long? Well, plan on about 1.5 to 2 hours per pound.

But here’s the thing: don’t go by time alone. You want that pork butt to hit an internal temperature of 195°F to 205°F. That’s when the magic happens. That’s when that tough shoulder muscle breaks down into pullable, melt-in-your-mouth goodness. Pull the meat off at 175- then wrap it in foil or butcher paper- then head to 205!

The Payoff: Pulled Pork Paradise

Once your pork butt hits that magic temp, take it off the smoker and let it rest. I know, I know, you’re hungry. But trust me, this rest is important. It lets the juices redistribute. Give it at least 30 minutes, wrapped in foil and a towel- or better yet- stick it in an ice chest… works like a little oven.

Then, it’s pulling time. Get in there with a couple of forks (or your hands if you’re feeling brave) and start shredding. I actually have some of these things. Mix in some of the juices that have collected, maybe a little more of your rub, and you’re in business.

Congratulations, pit master. You’ve just turned a hunk of pork shoulder into a thing of beauty. Slap it on a bun, top it with some slaw, and enjoy the fruits of your labor.

Wrapping It Up (Pun Intended)

Look, at the end of the day, picking a good pork butt isn’t rocket science. Size, fat, color, bone-in if possible. Buy from a place you trust. Store it properly. That’s pretty much it.

And if it doesn’t turn out perfect the first time, don’t sweat it. Like those airplanes with their transponders (yeah, I read about that too), you can always make a course correction on your next cook. Just keep at it, focus on what you’re doing today, and before you know it, you’ll be the pork butt picking pro in your neighborhood.

Remember, it’s just pork. It’s not like you’re performing brain surgery or anything. So relax, have fun with it, and enjoy the process. That’s what good BBQ is all about anyway. Now get out there and make some pig proud!

FAQs (Because Apparently, We Need These Now)

1. How much pork butt do I need per person? Plan on about 1/3 to 1/2 pound raw weight per person. But hey, leftovers are never a bad thing, right? When in doubt, go bigger. You can always freeze the extras- if you can keep it that long!
2. Can I use pork shoulder instead of pork butt? Yeah, it’s basically the same thing. Pork butt, pork shoulder, Boston butt – they’re all from the pig’s shoulder. Don’t overthink it. Just pick a good one using the tips above and you’ll be fine.
3. How long does it take to smoke a pork butt? Depends on the size and your smoker, but plan for about 1.5 to 2 hours per pound at 225°F… I will say, I usually go a bit hotter. Can’t help it. But don’t go by time alone – cook it until it hits 175°F- wrap it in foil or butcher paper and head to 205°F internal temp. Patience is key here, folks. Good things come to those who wait, and all that jazz.