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Shoulder?
Posted: 11 Jan 2011, 19:59
by mcdodge
I was in Asda today and saw they had quite a few shoulders, some with bone and some without.
Prices weren't too bad, although I guess quality will probably not be best, but has anyone tried one of these joints before?
Re: Shoulder?
Posted: 11 Jan 2011, 21:22
by All Weather Griller
I have bought shoulders from the butchers in Morrissons and they we're fine, just as good as what I got from my local butcher. Although to be honest the best Butts I have had have come direct from the Farmer.
Give it a go, for what its worth, you can have a practice and with your injections, rubs and smoke I'm sure you will be adding flavour to that bad boy.
Cheerz
Adie
Re: Shoulder?
Posted: 17 Jan 2011, 07:27
by philnewts
I have used this one myself (bone in) and as Adie says they are great for practice etc.
- ASDA Pork
- Pork
If you have a local pork butcher it is worth asking for Boston Butt, it surprises me how few butchers do this cut here in the UK.
Re: Shoulder?
Posted: 17 Jan 2011, 07:29
by philnewts
It pulled great too....
- Asda Pork
Re: Shoulder?
Posted: 22 Jan 2011, 12:45
by mcdodge
Update on this, they had some on offer at my Asda for £5! Bought one and have frozen it for when I next want to do a butt
Re: Shoulder?
Posted: 23 Jan 2011, 19:56
by LM600
DrSweetsmoke wrote:The important thing here to remember is smoking is based around using cheaper or sub par meat that generally was the last choice for the table, the magic is being able to take a fat filled or tough hunk of meat and make it beautiful.
The game as with the times has moved on to CAB, Kobe etc for the big players because the competition is fierce in the states but I can almost guarantee these guys are not cooking them at home on a daily basis. Get what you can at the best prices and just have fun with it, doing so will vastly improve your understand of the cuts and how they react under changing conditions. I would imagine you could get several butts or briskets for the price of a top dollar grade. I would rather try new things on some good ol over the counter meat than turn out a poorly cooked Kobe.
JMHO
Doc
Now, to me that says it all, this is why we Q...there's no secret to good Q...it's about understanding how meat and heat and smoke work together.
And Kobe or Wagyu beef....OK, I haven't had any but I refuse to pay crazy money for a marketing campaign...sure, I will bet my shirt that the meat is tender and can be 'cut' with a fork or the back of a spoon, but I want taste, I want texture, I want to chew!
I restrain myself from saying that a serving of good pulled pork or a perfectly grilled cote de boeuf is better that Kobe or Wagyu purely because I have not tried these variants...but good pulled pork or a perfectly grilled cote de boeuf are things that make you smile and happy and all is sunny and good in the World!
Re: Shoulder?
Posted: 23 Jan 2011, 20:58
by Steve
I have to admit I try not to buy any meat from the supermarket. This is not about meat quality for me but rather about the buying practices of the supermarkets and the fact that its always the suppliers who get squeezed to keep prices down but preserve their margins.
I'm lucky enough to have a good butcher who charges sensible prices for his meat but I probably pay a little more for similar quality in some cases.