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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-13-2013, 12:49 PM   #1
K80Shooter
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Default Ham vs Butt

Lets hear it guy's. Do you prefer your q made with the ham or a butt?

For me I prefer a butt, it just taste's better to me.
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Unread 01-13-2013, 12:58 PM   #2
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I like big butts and I can not lie...


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Unread 01-13-2013, 01:10 PM   #3
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The leg has a different amount of fat and muscle arrangement than the shoulder does..... I prefer the shoulder. And if I had to choose between the butt end and the picnic end, the butt would win. That said if I was cooking 3 items, I would make it two butts and one picnic.... unless I could get a whole shoulder, then I would take that.

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Unread 01-13-2013, 01:56 PM   #4
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Butt/shoulder is my favorite, but nothing wrong with ham either, especially from a young hog. A hog cooked whole and everything pulled and mixed together is mighty hard to beat.
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Unread 01-13-2013, 04:12 PM   #5
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Quote:
Originally Posted by Gnaws on Pigs View Post
Butt/shoulder is my favorite, but nothing wrong with ham either, especially from a young hog. A hog cooked whole and everything pulled and mixed together is mighty hard to beat.
I agree, I have cooked several whole hogs and they are excellent!

73 views so far and 3 replies Come on guy's, don't be afraid to voice your opinion. Just trying to get a general idea of what most folks like.
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Unread 01-13-2013, 04:27 PM   #6
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I like butts over picnics but have never done fresh ham, but have been wanting to.

I have also done many more butts. At least monthly I do a double and freeze the second for later(things like Butt Gnarley soup, or enchiladas or??)

I was looking into a whole hog(butchered) and was wondering the same thing.
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Unread 01-13-2013, 05:37 PM   #7
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Quote:
Originally Posted by K80Shooter View Post
I agree, I have cooked several whole hogs and they are excellent!

73 views so far and 3 replies Come on guy's, don't be afraid to voice your opinion. Just trying to get a general idea of what most folks like.
We had a hog butchered up a few months ago...I left some of the hams fresh instead of cured. I tried to do pulled pork with one (these were 4-5) pounds, and it wasn't easy to pull. I don't think there was very much fat in it....I'm not a pro, you just said to not be afraid to voice my opinion lol I have cooked several butts and never had trouble with them pulling like that. Maybe it was the size of the ham???
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Unread 01-13-2013, 06:22 PM   #8
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I also have been curious about smoking a fresh ham?
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Unread 01-13-2013, 06:50 PM   #9
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I prefer the shoulder myself!

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Unread 01-13-2013, 09:49 PM   #10
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Quote:
Originally Posted by Mattmo View Post
We had a hog butchered up a few months ago...I left some of the hams fresh instead of cured. I tried to do pulled pork with one (these were 4-5) pounds, and it wasn't easy to pull. I don't think there was very much fat in it....I'm not a pro, you just said to not be afraid to voice my opinion lol I have cooked several butts and never had trouble with them pulling like that. Maybe it was the size of the ham???
4-5 lbs is aweful small for a ham. No there's not a lot of fat in a ham which is why I think it takes a little more practice/skill to cook one. They are not as forgiving as a butt or shoulder but tastes good.
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Unread 01-13-2013, 10:09 PM   #11
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I have cooked both and I prefer the butt. 7 to 8 pounds is perfect.
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Unread 01-13-2013, 10:14 PM   #12
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Quote:
Originally Posted by K80Shooter View Post
4-5 lbs is aweful small for a ham. No there's not a lot of fat in a ham which is why I think it takes a little more practice/skill to cook one. They are not as forgiving as a butt or shoulder but tastes good.
Yes it is small. It is the first hog we've ever butchered and it was a mistake getting them packaged that small... We've been using them for crock pot roast etc.
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Unread 01-13-2013, 10:38 PM   #13
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Allright so I am certainly not the expert here but I sure am interested. The shoulder has a really nice(high) fat content and hams (picnics?) don't. I have never cooked a ham, but it would seem to me that it needs to be cooked quite differently than a shoulder. Advice??
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Unread 01-13-2013, 11:33 PM   #14
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I've cured my own ham but never done one "fresh". Seems to me that if you're looking for a sliced product then a ham would be hard to beat. If you want pulled you've got to go with the butt. Not nearly enough fat and connective tissue in a ham for it to pull properly without being dry.
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Unread 01-14-2013, 05:21 AM   #15
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I'm not sure it's fair to even compare the 2. Ham's have a much lower fat to meat ration and the muscle groups run very different and have much less connective tissue than a butt. I only cook hams to slicing temp unless it's a whole hog cook, and then they're done when the butts are done. As far as preference...whole shoulder over a butt. But I can't get whole shoulders where I live right now, so when I want the taste and texture of the whole shoulder, I have to cook a butt and a picnic and mix after they're done.
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