Picnic Shoulder vs Boston Butt

MeatyOakerSmoker · 06-21-2011, 04:14 PM

Hello

I've always used "pork shoulder" aka "pork butt", "Boston butt", or whatever the heck you want to call it, for making my pulled pork. It's the only should cut I've really ever used mainly because I'm not even sure how people cook picnic shoulder.

I got the anatomy thing down but I was wondering what people's cooking experiences are with the two and what they use for what recipes.

Hopefully this isn't against the forum bylaws but this link might help kickoff the discussion:
http://www.virtualweberbullet.com/porkbuttselect.html

Thanks
Sam

Lake Dogs · 06-21-2011, 04:24 PM

Welcome. Simply, cook them exactly the same. Picnics will render a little less meat by weight than a butt. They're both part of the "whole shoulder"; I tend to cook them still attached. Same / same.

deguerre · 06-21-2011, 04:28 PM

I trim off the skin (make some chicarones) of the picnic prior to smoking otherwise it's the same.

The_Kapn · 06-21-2011, 04:31 PM

Quote:

Originally Posted by Lake Dogs

Welcome. Simply, cook them exactly the same. Picnics will render a little less meat by weight than a butt. They're both part of the "whole shoulder"; I tend to cook them still attached. Same / same.

Right on.

At home, I like to cook picnics rather than butts.

Could be my imagination, but the picnic seems a bit "sweeter" and has a different texture than the butt portion.
Not better, just different and a nice change up from all the comp butts we cook.

TIM

kingsnob · 06-21-2011, 04:32 PM

I would agree that the shoulder and the picnic will both yield great pulled pork. I have used both, and done them both exactly the same way, and ended up with pork that I can't tell apart.

The only difference that I know of is the picnic, will ussually yeild slightly less meat, since there is more bone, and usually some skin. The good part, is if done right the skin is farking great, just great strips of greasy, fatty, flavorfull goodness.

John

Johnny_Crunch · 06-21-2011, 04:33 PM

I have used them both and don't trim either. Both work just fine for pulled pork.

Lake Dogs · 06-21-2011, 04:55 PM

Quote:

Originally Posted by The_Kapn

Right on.

At home, I like to cook picnics rather than butts.

Could be my imagination, but the picnic seems a bit "sweeter" and has a different texture than the butt portion.
Not better, just different and a nice change up from all the comp butts we cook.

TIM

It definitely has a slightly different texture to most of the meat, and it does have (perhaps just my imagination) a slightly different taste, perhaps it's sweeter...

I prefer the butts, but that's nothing against the picnic portions... It's ALL good!!!

jestridge · 06-21-2011, 07:02 PM

I don't cook them very often , but the flavor is good and they look pretty

BBQ Bros · 01-01-2012, 03:02 PM

A buddy brought over a picnic (upper portion, no skin) for a New Year's Eve party last night and I swear it had more flavor than a butt. It also seemed to have a slightly different texture than pulled pork from a butt: it was a little bit more greasy, but that wasn't a bad thing... When comparing butts and picnics, generally speaking, is one more expensive than the other?

SirPorkaLot · 01-01-2012, 03:08 PM

I buy and cook what is on sale.

I prefer picnics. There is more meat/bone ratio which equals sweeter meat.

MeatyOakerSmoker · 01-01-2012, 03:43 PM

At least around me butts are more expense. I always see picnics on sale but never shoulders. I've never cooked a picnic but I think I'm going to try.

SirPorkaLot · 01-01-2012, 03:47 PM

Quote:

Originally Posted by IbrahimSS

At least around me butts are more expense. I always see picnics on sale but never shoulders. I've never cooked a picnic but I think I'm going to try.

Do it. You won't be disappointed.

Let us know how it turns out.

txschutte · 01-01-2012, 03:51 PM

I prefer the sweeter meat on a shoulder/picnic rather than a butt. However, when cooking for the masses, I use the butt for the higher yields of edible meat.

NorthwestBBQ · 01-01-2012, 04:42 PM

El Ropo · 01-01-2012, 05:07 PM

One of my best picnics ever!

Trimmed and rubbed:

Off the ECB Gourmet:

Pulled:

That was some awesome tasting PP.

06-21-2011, 04:14 PM	#1
MeatyOakerSmoker is One Chatty Farker Join Date: 11-15-10 Location: NJ	Picnic Shoulder vs Boston Butt Hello I've always used "pork shoulder" aka "pork butt", "Boston butt", or whatever the heck you want to call it, for making my pulled pork. It's the only should cut I've really ever used mainly because I'm not even sure how people cook picnic shoulder. I got the anatomy thing down but I was wondering what people's cooking experiences are with the two and what they use for what recipes. Hopefully this isn't against the forum bylaws but this link might help kickoff the discussion: http://www.virtualweberbullet.com/porkbuttselect.html Thanks Sam __________________ 18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS

06-21-2011, 04:24 PM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Welcome. Simply, cook them exactly the same. Picnics will render a little less meat by weight than a butt. They're both part of the "whole shoulder"; I tend to cook them still attached. Same / same. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

06-21-2011, 04:28 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I trim off the skin (make some chicarones) of the picnic prior to smoking otherwise it's the same. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-21-2011, 04:32 PM	#5
kingsnob Knows what a fatty is. Join Date: 04-12-10 Location: Bay Village OH	I would agree that the shoulder and the picnic will both yield great pulled pork. I have used both, and done them both exactly the same way, and ended up with pork that I can't tell apart. The only difference that I know of is the picnic, will ussually yeild slightly less meat, since there is more bone, and usually some skin. The good part, is if done right the skin is farking great, just great strips of greasy, fatty, flavorfull goodness. John __________________ Soon to be up to my arms in Peppers! Now if I can only find that pork plant.:mrgreen: 350 Gallon Converted Fuel Oil tank Pig Roaster UDS Kenmore 5 Burner Gasser 18" Weber Charcoal Grill.

06-21-2011, 04:33 PM	#6
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I have used them both and don't trim either. Both work just fine for pulled pork. __________________ J Crunch

06-21-2011, 07:02 PM	#8
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I don't cook them very often , but the flavor is good and they look pretty

01-01-2012, 03:02 PM	#9
BBQ Bros On the road to being a farker Join Date: 01-01-12 Location: Newberry, FL	A buddy brought over a picnic (upper portion, no skin) for a New Year's Eve party last night and I swear it had more flavor than a butt. It also seemed to have a slightly different texture than pulled pork from a butt: it was a little bit more greasy, but that wasn't a bad thing... When comparing butts and picnics, generally speaking, is one more expensive than the other? __________________ Steve [URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL] [URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL] [URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL] [URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]

01-01-2012, 03:08 PM	#10
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	I buy and cook what is on sale. I prefer picnics. There is more meat/bone ratio which equals sweeter meat. __________________ John

01-01-2012, 03:43 PM	#11
MeatyOakerSmoker is One Chatty Farker Join Date: 11-15-10 Location: NJ	At least around me butts are more expense. I always see picnics on sale but never shoulders. I've never cooked a picnic but I think I'm going to try. __________________ 18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS

01-01-2012, 03:51 PM	#13
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	I prefer the sweeter meat on a shoulder/picnic rather than a butt. However, when cooking for the masses, I use the butt for the higher yields of edible meat. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

01-01-2012, 04:42 PM	#14
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA

01-01-2012, 05:07 PM	#15
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	One of my best picnics ever! Trimmed and rubbed: Off the ECB Gourmet: Pulled: That was some awesome tasting PP. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

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