Which is better for pulled pork

Discussion in 'Pork' started by geigs, Nov 14, 2006.

  1. geigs

    geigs Fire Starter

    Looking to do a shoulder/Butt to pull along with my Brisket this weekend - any opinions on which is better?

    I am also assuming that Brisket and Pork will be smoked in the same way (as far as heat and lenght of time...allowing for more time because of more meat)

    Thoughts?
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Geigs,

    Shoulder and Butt are the same cut of meat. Just two different names. Confusing - yes! The rear end of a pig is the ham.

    Be sure to cook both the brisket and butt/shoulder by temperature. That is the best was to be sure of doneness. Depending on the weight of your pieces of meat one could take hours longer than the other.

    Post pics if you can. We love food p0rn.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. geigs

    geigs Fire Starter

    I guess I didn't know that entirely - I just see them posted as seperate. I went onto read that there are two parts to a pork shoulder, the Boston Butt and the Picnic shoulder.

    I will smoke by temp and try and post pictures!

    Thanks for the reply!
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Right, the picnic shoulder is a larger piece of meat that includes the butt. I prefer to use the butt for pulled pork. The picnic will also make good pulled pork, it's just that there is a little more work pulling it and getting out all of the extra connective tissue. You also need to remove some of the skin from a picnic so the smoke can get to the meat.

    Good luck with your smoke. Enjoy!

    Meowey
     
  5. ultramag

    ultramag SMF Events Planning Committee

    Hey Geigs, check out this link. I like a pork butt much better for pulled pork and it seems most agree.

    Pulled Pork Preferences
     
  6. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Large Picnics are usually referred to as Fresh Ham's. I don't recommend them for Pulled Pork, stick with the Butt's. If you plan on doing a Full Packer Brisket, I would start the Brisket a few hours earlier than the Butt's.

    Jeff
     
  7. geigs

    geigs Fire Starter

    Here is the finish of the Butt - didn't do the Brisket, saving for next week!

    [​IMG]

    And after pulling half...
    [​IMG]
     
  8. geigs

    geigs Fire Starter

    I can't figure out this posting a picture deal - anyone help a guy out?
     
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    which image host are you using?
     
  10. geigs

    geigs Fire Starter

    I tried using the album here in the forum...is there a post somewhere that I can't find on properly posing an image?
     
  11. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Sorry, I post mine through image shack. I did look at your pics in your album and the pork looks great :D .
     

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