Pork Butt vs. Pork Shoulder...Help - Big Green Egg Forum
Matty,[p]The 'whole' pork shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above.
Pork shoulder vs Pork butt? - Smoking Meat Forums
Sep 3, 2015 · When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Pork Shoulder for making sausage??? Decided on Butts help …
Mar 2, 2012 · The Pork butt moves less when the animal is alive, the less movement the more tender it will be.I prefer the pork butts because it is less work to clean them up. I also grind the leanest part of the pork butts through a coarser plate and the fatty pork though a finer plate, this gives a different texture to the sausage.
Pork shoulder vs Pork Butt - Smoking Meat Forums
Apr 21, 2017 · The reason I ask is that my grocery store used to carry Hormel Pork Butts and they were sort of squares cut and meatier looking. They no longer carry Hormel Pork Butts and carry Smithfield Pork Butt Shoulders and the Smithfield ones are different shape than the Hormel ones were plus they have a huge visible bone in them.
Difference Between Pork Shoulder and Butt? — Big Green Egg …
The boston butt is from higher up on the animal and contains the shoulder blade bone. The picnic is from the upper arm and is the lower half of the entire shoulder cut. Either can be used for pulled pork and are usually cooked the same way. A picnic will normally have the skin left on one side, the butt will be sold with a fat cap only, skin ...
To Wrap a Pork Butt or To Not Wrap A Pork Butt - Smoking Meat …
Feb 8, 2012 · The last one I did turned out to be my best one yet. I cooked it at 225 for about 6 or 7 hours before I even opened the smoker, was real close to 165 degrees and a solid bark. let it go for about a hour more and wrapped it dry, no juice or beer at all.
Butt vs. Shoulder — Big Green Egg Forum
I do both bone in pork butts and whole shoulders My first choice and when I have the time, is the whole shoulder because it has two kinds of meat, the butt end and the picnic end when the meat is pulled and mixed together, it is awesome The whole shoulder takes much longer but with my Stoker for controlling the temp, it is no problem I put a rub on the meat side and cook it skin down.
How much does the bone in a pork shoulder weigh?
Jul 22, 2015 · To answer the question I think you might really be asking, generally count on about a 55-60% yield when smoking pork butts. in other words, 5.5-6 pounds of pulled pork from a 10 pound butt. The bone is only part of the story. There is fat loss due to trimming as well as cooking, and overall moisture loss.
Boneless vs. bone-in pork butt smoke times - Smoking Meat Forums
Jan 7, 2011 · Internal temps are the best indications, but probing with a small blunt object to check tenderness is the best final check. 200* plus for pulled pork from a shoulder cut such as the boston. The best part about pulled pork is when you foil/wrap/rest, you can build-in a time cushion with the resting period before pulling.
Pork butt vs. Pork butt shoulder - Smoking Meat Forums
Apr 1, 2019 · AND is there some difference in a butt (like the ones I've seen at Krogers) that are packaged as a "shoulder Boston butt" and a regular old boston butt. These "shoulder boston butts" look like every other butt I've smoked but the end results seem slightly different. The picture explained it perfectly.