ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-19-2014, 09:11 AM   #1
StanDaMan79
On the road to being a farker

 
Join Date: 09-27-13
Location: Murphys, Calif
Downloads: 0
Uploads: 0
Default Pork Shoulder? Pork butt?

Is there a regional difference is what these cuts of meat are called? I buy pork shoulder, our local market had them for .99 er lb, so I bought 5. Each weighed about 20 pounds. That's a pretty big piece of meat, even for my big family, so I'm wondering how I can cut these to best utilize the shoulder. I'd like to be able to identify "money muscle" portion they talk about on the "Boston Butt", but I don't know if I have the right cut of meat?

I don't mind carving one up to learn how to ID the tastiest parts, Just need a little direction, but in the meanwhile, I cut one in half, and rubbed up the bone end to cook yesterday in anticipation of today's NFL playoffs.

Real simple always works for me, light coat of yellow mustard, then some sea salt black pepper, garlic powder then some brown sugar.


Wrapped and in the fridge overnight. Lit off my UDF at around 7am, outdoor temp a balmy 34 degrees. Using Kingsford with a very generous amount of apple. In at about 8:15-8:30, ran just one intake open, as I had to make a road trip of 4 or 5 hours, and I was in no hurry for the Pork to get finished.
Got home at about 4, pulled it out and wrapped it. Temp was 165. Opened up the other 2 intakes, temp went to 300 and the pork came off at 205. Just for the heck of it, I probe it like a brisket. It was "probe tender", so does this method also act as a good indicator for pork, or do i need to stick with the remote temp thermo?

Anyway, here's a pic before the wrap, shredded part of it for pulled pork sandwiches, added my seasoning at that time. Really like the "Simply Marvelous" rub, it was sprinkled over the shredded meat, along with a couple squirts of some basic Carolina Red. Man, oh Man, I'm in Hog Heaven. Any help with the ID of the best parts, and your thoughts on probe tender would be most helpful. Thanks!

StanDaMan79 is offline   Reply With Quote


Unread 01-19-2014, 09:18 AM   #2
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

First off that looks real good

Now the butt and shoulder are the same cuts, so no worries there.

As to the Money Muscle the best way I can describe to find it is the bone points to it.
Look to where the thin point of the bone points and at the other end of the butt you'll see a round piece of muscle, that's the money!

Let me see if I can find you a pic or thread that'll help you a bit more


HERE is a great thread with pics for you
__________________
HELP BIGMISTA GET HIS DREAM

IMBAS Certified MOINK baller
WWGALD

Michigan Custom Que "Serving those that have served US"

There is NO Secret Squirrel Society
Diesel Dave is online now   Reply With Quote


Unread 01-19-2014, 09:20 AM   #3
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

You have a whole shoulder.A Butt is the top half/portion of that cut and the picnic is the bottom/leg portion.I prefer the whole shoulder mixed together.Good eats and yours looks great.
Hoss is offline   Reply With Quote


Thanks from: --->
Unread 01-19-2014, 09:36 AM   #4
joeyrowe1
Is lookin for wood to cook with.

 
joeyrowe1's Avatar
 
Join Date: 01-13-14
Location: Barnwell, SC
Downloads: 10
Uploads: 0
Default

I like the simple rub. I agree with HOSS, that appears to be the whole shoulder. I have never cooked the whole shoulder, only butts. Looks great!
__________________
Oklahoma Joe Smoker

SC BBQ Association
--------------
You're in no position to disagree with me, boy. I got a loaded .45 here. You got pimples.
joeyrowe1 is offline   Reply With Quote


Unread 01-19-2014, 09:54 AM   #5
StanDaMan79
On the road to being a farker

 
Join Date: 09-27-13
Location: Murphys, Calif
Downloads: 0
Uploads: 0
Default

That's half of one, the bone is at the top of the picture. That flap of meat is where I was trying to cut thru the shoulder. I like the bark that develops with the brown sugar, I kept eating it as I was shredding and mixing up the meat for the sandowiches

We had a house fire last month, and every good knife I own is buried somewhere in 1 of the 4 mini storage units we have all our worldly goods in. Living at the daughters house, got my UDS, my boat, and fishing poles. My best knife right now is a Rapala filet knife LOL.

Thanks for help with the meat ID, its funny how here in Central Calif, we do lots of tri tips, but you have to ask for brisket. I see pork shoulder, but not Boston Butt. I thought it came from the back half of the big. I didn't think they would call it a butt, if it came of the front of a hog.
StanDaMan79 is offline   Reply With Quote


Unread 01-19-2014, 10:04 AM   #6
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Wow.....
Your pic is showing a pork butt, NOT a shoulder.
The money muscle is the rounded area at the right.
The butt & shoulder are not the same cut.
You should absolutely be probing for tenderness.
That is not a 20# butt.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-19-2014, 10:21 AM   #7
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Just saw boneless shoulders at Costco...those things are 20 lbs.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Unread 01-19-2014, 10:46 AM   #8
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fwismoker View Post
Just saw boneless shoulders at Costco...those things are 20 lbs.
Theres 2 in a pack.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-19-2014, 10:53 AM   #9
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Theres 2 in a pack.
That makes sense because i was thinking... holy crap!

It looked like a single piece of meat.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Unread 01-19-2014, 05:29 PM   #10
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Nice looking shoulder.
__________________
Custom Offset/OTG/Electric Vertical/Rocket Roaster/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is offline   Reply With Quote


Unread 01-19-2014, 05:45 PM   #11
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

As Bubba said, the shoulder and the butt are not the same. A shoulder is made up of two cuts, the butt (Boston butt or a variety of other names) and the picnic.

__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 01-19-2014, 07:58 PM   #12
Firefighter
Full Fledged Farker

 
Firefighter's Avatar
 
Join Date: 03-12-12
Location: Pickford, Michigan
Downloads: 1
Uploads: 0
Default

__________________
Assassin 28
Lang 60 Deluxe sold
Firefighter is offline   Reply With Quote


Unread 01-19-2014, 08:21 PM   #13
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Here's another aid...
FYI - What they're calling Blade Pork Steaks from the butt are also called Country Style Ribs.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Thanks from:--->
Unread 01-19-2014, 09:24 PM   #14
StanDaMan79
On the road to being a farker

 
Join Date: 09-27-13
Location: Murphys, Calif
Downloads: 0
Uploads: 0
Default

Thank you all, for the help and diagrams. What I bought was tagged Pork Shoulder, they weigh about 20 lbs, one piece. No skin, nice fat cap on one side. Fairly symmetrical, doesn't look like a picnic.
I cut them just below the bone, hard to tell the split shoulder pieces apart,but I'm not a butcher.

I did take a look at what remained of the roast. I used the area around the bone last night, today I broke down what was left. I saw the 3 "tubes' of meat, one was much more pink then the surrounding meat. I was tasting as I worked my way through. I admit to a less then stellar palate, but, it all tasted good to me.
StanDaMan79 is offline   Reply With Quote


Unread 01-19-2014, 09:27 PM   #15
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by StanDaMan79 View Post
Thank you all, for the help and diagrams. What I bought was tagged Pork Shoulder, they weigh about 20 lbs, one piece. No skin, nice fat cap on one side. Fairly symmetrical, doesn't look like a picnic.
I cut them just below the bone, hard to tell the split shoulder pieces apart,but I'm not a butcher.

I did take a look at what remained of the roast. I used the area around the bone last night, today I broke down what was left. I saw the 3 "tubes' of meat, one was much more pink then the surrounding meat. I was tasting as I worked my way through. I admit to a less then stellar palate, but, it all tasted good to me.
And that's all that really matters!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:47 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts