is an 11lb Picnic any different than a basic Butt Roast?

[JohnMcD348]

My wife bought me a 10.xxlb Picnic in cryovac yesterday. I've done a few 5-6 lb butts but never a whole Picnic. Other than cook times, is there anything I need to do different than cooking a butt as far as rubbib, injecting, etc.

Thanks

[qman]

Jt, an 11 pound picnic is pretty big by todays standards. You may have a whole pork shoulder that has been mis-labled. The shoulder consists of the butt portion and the picnic portion-not seperated. There are differences in the the muscle groups, the connective tissue, etc, but as far as cooking is concerned, there is no difference in my opinion. Just take the size into consideration. If you are going to cook it to pullable temp, be sure you probe it in several places, to be sure it is cooking evenly.

[kcquer]

If it has skin on it, take it off. Other than that, treat just like you would a butt.

[JohnMcD348]

OK, good deal. I was a littlw worried that instead of pulled pork, I was going to end up with a little PP and a smoked ham. Which wouldn't be bad either.

[qman]

OK, good deal. I was a littlw worried that instead of pulled pork, I was going to end up with a little PP and a smoked ham. Which wouldn't be bad either.

The "picnic" cut of the shoulder only becomes a "pincic ham" after it has been cured. In the form you bought, it is just raw pork, same as any other cut. I think we sometimes get confused because many of us have never seen the "arm" or "picnic" cut UNLESS it has been cured like a ham.

[parrothead]

I was a littlw worried that instead of pulled pork, I was going to end up with a little PP and a smoked ham. Which wouldn't be bad either.

John says that ending up with a little PP wouldn't be bad. Pass it on.

[G$]

John says that ending up with a little PP wouldn't be bad. Pass it on.

I laughed.

[willkat98]

There are differences in the the muscle groups, the connective tissue, etc, but as far as cooking is concerned, there is no difference in my opinion.

Let me just add, that on nearly every picnic I cook (I'll do 3 for every 1 Boston Butt I can get) qman hits the nail on the head as far as muscle groups.

Put on you pulling gloves and start just like you would a regular shoulder butt.

But you'll come to this one or two pieces closer to the bone, you'll know it when you get to it, that it's not too pullable. This is the piece that in a picnic ham is kinda round and close to the bone (as your cutting a ham slice-wise).

Take this longer piece, and possible a second smaller one you find, and set it aside. When done pulling the "pullable" portion, just take the pieces that are not so pullable and chop them, and add back into your pulled pork.

I was bitching on the phone to Phil a few years back how one portion of the picnic was always a PITA to pull. He said thats the part your supposed to chop.

Doh!