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newbie_smoker 05-08-2013 11:32 PM

Sams only had "pork shoulder butt". differnet than regular?
My local Sam's was only carrying what they labelled as "Pork Shoulder Boston Butt Cov". The package itself is just labelled pork shoulder butt. Is this different than regular pork butt?

It is a 16 lb package and from what I can see/feel it is two separate pieces like sams normally sells. each piece has its own blade bone and I can't see any shanks in there. I was also able to discern the MM on one part. So is this just a standard butt just labelled differently than usual? Just want to make sure I didn't spend 20 bucks on something that will produce results other than what I'm used to. Thanks for any info you can provide!

thirdeye 05-08-2013 11:44 PM

Yep, you have a pair of regular butts. Shoulder Butt, Boston Butt, Shoulder Blade Roast are all the same. Sometimes you see boneless butts, but most are bone-in. Even though the name butt leads some folks to think they are from the rear end, butts come from the front shoulder. (Hams come from the rear legs).

A whole shoulder would have the picnic end still attached (it's the lower section of a shoulder) and weigh in around 15 to 20 pounds. Here is a visual... whole shoulders on top, picnic on lower left, 2-butts with bone-in on lower right.

newbie_smoker 05-08-2013 11:52 PM

See I feel as though these are just standard butts as I can't see any part of any shank in the pack. Each piece has an easily identifiable blade bone. Also, there isn't much more fat than normal and I dont have any thick skin or anything like that. I've done about 4 butts before but never had them labelled "pork shoulder butt". I'm hoping these are just normal butts.

I have some pics that I will upload tomorrow. Thanks!

thirdeye 05-09-2013 12:04 AM

I guess there are abnormal, sub-standard and irregular butts..... :biggrin1:

Joking aside.... You should be fine. The butt end is not close to the shank/hock end....The fat cap won't be real heavy 1/4" at most, and most always butts are skinless.

Picnics on the other hand usually come with skin, and include the shank and sometimes some of the hock. Although most hocks you see in the stores are from a rear leg. It's not as confusing as it sounds.

BTW, I buy all my butts from Sam's. They used to be from Excel and now I believe they come from IBP,.. both are good quality.

captndan 05-09-2013 07:42 AM

The best pulled pork is a mix of light, dark, middlins, and Mr. Brown. Eack has a different flavor.

nolesfan954 05-09-2013 08:38 AM

Wait til ALL the names change!

K-Train 05-09-2013 10:04 AM


Originally Posted by nolesfan954 (Post 2475330)

Yup, it's just a renaming of meat. Still the same thing.

thirdeye 05-09-2013 10:18 AM


Originally Posted by captndan (Post 2475268)
The best pulled pork is a mix of light, dark, middlins, and Mr. Brown. Eack has a different flavor.

You got that right,... Mr Brown and Miss White are a perfect paring. :mrgreen:

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