How to Choose the Best Pork Butt at the Store

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Choosing the right pork butt is the first step to great barbecue. A good cut makes everything easier. A poor one forces you to fight the meat the entire cook.

Here is exactly what to look for when you are standing at the meat case.

Start With the Right Cut

Make sure you are buying pork butt, sometimes labeled Boston butt or pork shoulder butt.

This is the upper portion of the shoulder and it has the fat and connective tissue that make it ideal for low and slow cooking.

If you are unsure what separates pork butt from other shoulder cuts, read my guide on what pork butt really is and why it is called that.

Look for Good Marbling

Marbling is the thin white streaks of fat inside the muscle.

This is what you want.

Good marbling means:

• More moisture
• Better flavor
• More forgiving cook
• Richer pulled pork texture

Avoid cuts that look dry or have very little internal fat. Exterior fat is helpful, but interior marbling is what really matters.

Choose the Right Size

Most pork butts weigh between 6 and 10 pounds.

Here is a general rule:

• 6 to 8 pounds is perfect for most backyard cooks
• 8 to 10 pounds is great for gatherings
• Under 5 pounds can cook too quickly and dry out

Larger cuts handle long cooks better and produce better bark.

If you are cooking for a crowd, you may want to read my guide on how much pork butt per person.

Bone In or Boneless?

Both work, but bone in has advantages.

Bone in benefits:

• Slightly better moisture retention
• More even cooking
• The bone wiggle test helps determine doneness

Boneless benefits:

• Easier slicing
• Slightly faster cooking
• Sometimes easier to find

For pulled pork, bone in is usually preferred.

Later in the cook, the bone should slide out clean when the meat is done. If you want to know how to check for proper doneness, see my guide on how to know when pork butt is done.

Check the Fat Cap

Look for a firm white fat cap, not yellow or greasy looking.

You do not need an extremely thick layer of fat. In fact, overly thick fat will need trimming later.

A moderate fat cap with good internal marbling is ideal.

If you are unsure how much fat to remove before cooking, see my guide on how to trim a pork butt.

Avoid These Common Mistakes

When selecting pork butt, avoid:

• Pale meat with little marbling
• Strong odor or excessive liquid in the package
• Very thin or oddly shaped cuts
• Deep gashes from processing

Uniform shape helps it cook evenly.

Fresh vs Previously Frozen

Previously frozen pork butt is fine for smoking.

If buying frozen:

• Thaw slowly in the refrigerator
• Allow extra time before cooking
• Pat dry before seasoning

Proper prep matters more than whether it was frozen.

Prime, Choice, or Standard?

Unlike beef, pork is not usually labeled with clear grading in most grocery stores.

Instead of focusing on grade, focus on:

• Color
• Marbling
• Firm texture
• Reasonable weight

Those factors matter more than labels.

Final Thoughts

Choosing the right pork butt makes the entire cook smoother and more predictable.

Look for good marbling, a firm fat cap, and a consistent shape. When you start with quality meat, you are already ahead.

Once you have chosen your cut, the next step is proper preparation.

Read my guide on how to trim a pork butt for smoking.

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