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jcofkc54 10-26-2003 09:56 AM

Pork shoulder picnic vs. Boston Butt
Did a pork shoulder picnic last weekend and had some good pulled pork. Only fat on it was the outside skin. At 6AM this morning I pulled a Boston Butt out when it was at 195. Wrapped in foil and let set for couple of hours. Then chopped it up. The Boston had a lot of fat running thru it and the meat sure seems greasy. Haven't put any sauce on it yet as still have pulled shoulder from last weekend.

Is it normal for Boston butt to have a lot of fat running thru it compared to the picnic shoulder?

Knock on wood, so far everything I've done it the Bandera has come out good.

bamasmoker 10-30-2003 07:58 AM

Yeah, I think a butt is a little fatter piece of meat than a shoulder. The butt is used for BBQ by most people because of that. It is hard to fark up. It won't dry out and is moist and juicy, what some call greasy. That's my opinion anywho.

BBQchef33 10-30-2003 08:54 AM

Im not quite sure here, and I know there is an extended thread discussing butts, picnics and shoulders that ran within the past 2 weeks. See if yopu can find that(use the search tool at he top of the forum). I thought the shoulder was more like a ham, leaner than the butt. But all that stuff in the biutt is what makes is so tender when ya cook it for 16-18 hours and then pull it, but its also the reason I would not slice it up and served it sliced. Aint gonna be to appealing. Think Tk may be able to 'splain this best. Yo Yo.. Tommy Kendall!!!

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