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View Full Version : Help - at store - need pulled pork


CenTech
07-03-2011, 03:58 PM
So I'm a noob to the BBQ world. I'd like to make pulled pork and keep bearing everyone talk about "Boston butt". I'm at kroger with 2 options --- a massive "pork shoulder picnic - blade Boston whole" which is 10 lbs. The other is 4 pounds and says "bone-in pork shoulder butt roast."

What am I looking for here?

Bamabuzzard
07-03-2011, 03:59 PM
If I'm guessing the blade boston whole is the Boston Butt. My sister lives in Lubbock and they do not call the cut normally called "Boston Butt", Boston Butt. I think the Blade Boston Whole is the same thing.

Bamabuzzard
07-03-2011, 04:00 PM
Can you take a pic and post it?

CenTech
07-03-2011, 04:01 PM
I could take a pic and text it to somebody but I don't know that I can post it from my phone.

caseydog
07-03-2011, 04:03 PM
Which Kroger are you at in Frisco? I'm a couple miles from two of them. LOL

Kroger has picnics and blades. If it says blade in the name, that's your butt -- that's what you want.

CD

LMAJ
07-03-2011, 04:05 PM
Pick one - you will do fine with either. I would get picnic shoulder - more leftovers...

jimithing78
07-03-2011, 04:05 PM
The shoulder butt roast is the boston butt but it's probably a half butt if it only weighs 4 pounds. Still should cook the same. The picnic is a butt that includes part of the leg.

CenTech
07-03-2011, 04:07 PM
I'm at Preston and Stonebrook/Rolater. I'm gonna get a few more things so I'll be here a while. Looks like I'll be getting the pork shoulder picnic.

caseydog
07-03-2011, 04:08 PM
Oh, yeah, the blade Boston whole and the bone-in pork shoulder butt roast are the same meat, just different sizes.

CD

landarc
07-03-2011, 04:09 PM
Get the ten pounder, it will be fine.

caseydog
07-03-2011, 04:10 PM
I'm at Preston and Stonebrook/Rolater. I'm gonna get a few more things so I'll be here a while. Looks like I'll be getting the pork shoulder picnic.

That's the one where I shop, most of the time.

I've never used a picnic for pulled pork, I always use the butt. They are right next to each other on the pig, with the picnic being upper leg shoulder area and the butt being higher up on the shoulder area.

Both will work -- I just always use the butt, myself.

CD

caseydog
07-03-2011, 04:16 PM
Here is a good explanation... http://www.virtualweberbullet.com/porkbuttselect.html

landarc
07-03-2011, 04:17 PM
I have used both, and they will both work fine with some potential minor differences. The shoulder can have a little more variation in meat texture, the smaller butt rarely has variation (other than the money muscle, which is pretty minor). A shoulder, due to bone size and shape, can take longer to cook, but, not significantly so. I think the picnic/lower shoulder makes a fine pulled pork.

LMAJ
07-03-2011, 04:19 PM
The picnic will have skin and a good layer of fat. I used to cut the skin off but now I just leave it on and put it skin down on the Egg.

CenTech
07-03-2011, 04:30 PM
Thanks. Ended up with the smaller one mainly bc it was $9 or $17 and I'm only trying to feed 3 people.

caseydog
07-03-2011, 04:34 PM
That'll work! I've used the smaller butts before, and they taste just the same.

CD

landarc
07-03-2011, 04:42 PM
That makes sense, I am cooking a 4 pounder myself, cause I am going hermit today.

El Ropo
07-03-2011, 05:58 PM
For a butt or shoulder cook, I'd look for something larger than 4 lbs, you're paying for mostly bone at that point. I'd look for a minimum 6.5lb butt, or 7.5lb picnic. That way, you're getting a hunk of meat, not just a hunk of bone with a bit of meat.

If it's a boneless butt, then it'd be fine, but I'd still look for a bone in roast, as the bone helps a bit with the cooking process.

CenTech
07-03-2011, 06:05 PM
The 4.15 lb one that I got was the biggest of the 3 they had left. The picnic was the only one left and I really didn't want to pay ~$17.

El Ropo
07-03-2011, 06:55 PM
I hope it turns out fantastic, then we'll have another one hooked!

RevZiLLa
07-03-2011, 06:59 PM
Either one will make you a hero

azken
07-03-2011, 08:33 PM
Here is a good explanation... http://www.virtualweberbullet.com/porkbuttselect.html

I appreciate the link...lots of information...especially like the diagram and pictures. Not having done one yet it answered some of my questions. Thanks!

landarc
07-03-2011, 08:38 PM
3.5lb butt, bone was the blade end, not a bad value, overall, this was some very good pulled pork, I better go back and test it again to be sure :heh:
http://i166.photobucket.com/albums/u105/landarc/pork-messo.jpg

El Ropo
07-03-2011, 09:51 PM
FYI, if your grocer is carrying cryovac picnics, they should also have cryovac butts, which will be much larger, from the 6.5 to 9 lb range, and should be all natural, with no sodium enhancement crap.

Ask them for a whole cryovac boston butt (before they cut them in half and repackage as 4 lb roasts). Don't forget to ask for the cryovac price as they always charge more for trimming and repackaging (basically ruining the cut of meat lol).

Vince B
07-03-2011, 10:07 PM
Keep in mind that you normally loose 40-60% when making butts/shoulders plus whatever the bone weights if it is a bone in. I have been making boneless the last few cooks I've done and tied them with kitchen twine. I find that they cook more consistent throughout the cut and have been working great for me. HTH Vince