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motoeric
03-02-2012, 07:35 PM
Hi,

Has anyone used pork shoulder in competitions as opposed to butts or picnics?

What were your results?

Thanks,

Eric

bmanMA
03-02-2012, 08:00 PM
jeez i thought those were synonyms!

Jaskew82
03-02-2012, 08:01 PM
I could be wrong but I believe this is a somewhat common practice. I thought Lily and Mixon used these almost exclusively... but I could be wrong.

rawtalent
03-03-2012, 08:24 AM
MBA category is for whole shoulder. I have cooked them in KCBS also. Did as well as butts only but more meat than you need.

motoeric
03-03-2012, 01:30 PM
So, if the extra meat wasn't a problem and the price was right, you wouldn't have a problem using shoulder in a KCBS event?

Thanks,

Eric

Lake Dogs
03-03-2012, 05:50 PM
Me, no. Not at all. It's just a butt and a picnic. Why would anyone have a problem?

Q-Dat
03-03-2012, 06:18 PM
My only concern with KCBS would be the increased cooking time, but in MBN you don't get a choice.

dmprantz
03-03-2012, 08:20 PM
There may be more work involved since a whole shoulder will often, if not always, have skin all they up the fat side. It will also take up about twice as much space in your cooker, so be sure to account for that in addition to the extra time. It's almost worth having the butcher part it and trim the skin before you leave, but then it's out of the cryovac, which has it's own issues. Can you really get a shoulder for less than a butt?

dmp

motoeric
03-03-2012, 09:44 PM
It's 89 cents a pound at a local store. I'm pretty sure I can get it still cryovaced.

Is that good deal?

Eric

CBQ
03-03-2012, 09:52 PM
There is nothing wrong with a shoulder or a picnic, but there is more premium stuff to turn in on a butt.

rawtalent
03-04-2012, 06:06 AM
So, if the extra meat wasn't a problem and the price was right, you wouldn't have a problem using shoulder in a KCBS event?

Thanks,

Eric
I would go for it. The cooking time isn't alot longer than a butt because the shoulder is longer but not thicker. I always trimmed some skin for more bark.

Lake Dogs
03-04-2012, 08:23 AM
It's 89 cents a pound at a local store. I'm pretty sure I can get it still cryovaced.

Is that good deal?

Eric


That's an awesome price!!!

Also, at least on my smoker, they dont take any longer to cook than a good 9# butt. I think it has to do with it's no more dense, and is just elongated.

dmprantz
03-04-2012, 09:10 AM
http://www.yourdiscovery.com/science/kitchen_chemistry/kitchen_myths/index.shtml