h2o
Is lookin for wood to cook with.
what is the difference if any from a shoulder compared to a boston butt.
do you prepare the same?
do you prepare the same?
thanks mac
which one has the bone in?
I've found the "picnic" to taste "gamey", not bad, just different from a boston butt. Just my $ .02...I like the butt better
Both have a bone and are from the front leg of a hog.
A "shoulder" (meaning whole shoulder) is divided into 2 portions.
The "butt" is the top section, usually squareish in shape. (Boston butt, pork butt, shoulder butt ect. are all the same thing) It's a bad name because it gives the impression that it comes from the hind leg of a hog but it doesn't. Ham comes from the hind leg.
The "picnic" section is the bottom section of the shoulder and has a tapered shape. Sometimes it comes with the skin still on it.
The same bone (shoulder) runs through both the butt and the picnic.
Both the butt and picnic can be boneless if the butcher has removed it.
Hope this helps.
I have noticed that myself and I recently learned about a stink nerve on the picnics that some folks trim out before cooking. I personally like the boston's butts a lot better than the picnic's. They seem to fit better in the BWS and yield a lot more meat than the picnic cuts.I've noticed that the picnic smells like chit. Has anyone else noticed that? If so, does the vinigar wash (as described in another thread) make a difference?
I have noticed that myself and I recently learned about a stink nerve on the picnics that some folks trim out before cooking. I personally like the boston's butts a lot better than the picnic's. They seem to fit better in the BWS and yield a lot more meat than the picnic cuts.
Thanks for the input BBS, I just learned about it. I usually get my boston butts from Sams and have never seen the gland on them.The stink nerve/gland should be removed to improve the quality of the finished product.
BBS, what does this look like, and how do you go about getting it out?The stink nerve/gland should be removed to improve the quality of the finished product.