Notices

Picnic shoulder vs Boston Butt

Old 05-22-2020, 06:28 PM
  #21  
Admirals Club Admiral's Club Member
 
Join Date: Mar 2013
Location: East Coast
Posts: 446
Received 184 Likes on 79 Posts
Default

There is no difference in cooking, although I prefer butts as well. I cook mine "turbo" at 225 until 205F and then ftc.
Old 05-22-2020, 06:36 PM
  #22  
Senior Member
 
Join Date: Mar 2013
Posts: 605
Likes: 0
Received 711 Likes on 439 Posts
Default

Originally Posted by JiNative888 View Post
Thats the info I needed and assumed. Skin up or down?
when they said trim, I thought they meant to trim the skin and some fat off, to let the smoke get in there better
Old 05-22-2020, 07:02 PM
  #23  
Admirals Club Admiral's Club Member
 
Join Date: Jul 2017
Location: South Carolina
Posts: 454
Received 1,410 Likes on 681 Posts
Default

Put it on the smoker. Do it like a butt.
Old 05-23-2020, 06:01 AM
  #24  
Admirals ClubCaptains Club Member Admiral's Club Member
 
Join Date: Jan 2005
Location: Fuquay Varnia, NC Beaufort NC
Posts: 1,979
Received 280 Likes on 158 Posts
Default

Fat up.
Old 05-23-2020, 07:09 AM
  #25  
Senior MemberCaptains Club Member
 
Join Date: Jul 2003
Location: Oregon
Posts: 1,044
Received 256 Likes on 155 Posts
Default

Cook it the same way. There is a difference in flavor and texture due to the lack of marbling. Itís still good though.
Old 05-23-2020, 07:59 AM
  #26  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Started this morning at 7:30, fat side down to crisp the skin @ 225 with a pecan/oak mix. Just flipped it to skin up. Looking good so far.




Old 05-23-2020, 09:20 AM
  #27  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Just wrapped it in an apple juice/apple cider vinegar hot tub of tin foil to finish it off. Internal temp is around 150. Looking good.
Old 05-23-2020, 09:28 AM
  #28  
Senior Member
 
Join Date: Aug 2009
Location: CT
Posts: 5,131
Received 3,117 Likes on 1,494 Posts
Default

Originally Posted by JiNative888 View Post
Just wrapped it in an apple juice/apple cider vinegar hot tub of tin foil to finish it off. Internal temp is around 150. Looking good.

That looks like a lot higher cooking temperature then F225.

You sure your cooker temperature is accurate?
Old 05-23-2020, 09:36 AM
  #29  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Originally Posted by Mpellet View Post
That looks like a lot higher cooking temperature then F225.

You sure your cooker temperature is accurate?
Between 225 and 250 for 4.5 hours. Iím using a digital thermometer which hasnít let me down yet
Old 05-23-2020, 10:00 AM
  #30  
Senior Member
 
Join Date: Aug 2009
Location: CT
Posts: 5,131
Received 3,117 Likes on 1,494 Posts
Default

Originally Posted by JiNative888 View Post
Between 225 and 250 for 4.5 hours. Iím using a digital thermometer which hasnít let me down yet
Maybe just picture. I know you said offset smoker so it wasnít open flame exposure but that skin looks kinda charred for F225, maybe a lot of sugar in the rub?
Old 05-23-2020, 10:02 AM
  #31  
Junior Member
 
Join Date: Apr 2020
Location: The Suwannee Valley
Posts: 19
Received 6 Likes on 6 Posts
Default

Throwing a butt on tomorrow and am still a nuub when it comes to smoking (mines a pellet smoker)
Just smoke it or do I wrap it in tin foil?
If wrapping it do you wrap it first then finish or cook a bit then wrap?
Old 05-23-2020, 10:08 AM
  #32  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Originally Posted by Mpellet View Post
Maybe just picture. I know you said offset smoker so it wasnít open flame exposure but that skin looks kinda charred for F225, maybe a lot of sugar in the rub?
It was probably a little north of 225 for most of the smoke but the internal temp was less than 150 when I wrapped it. I was sorta going for a crispy bark. Itís been wrapped for about a hour and the internal temp has only risen 10 degrees.
Old 05-23-2020, 10:12 AM
  #33  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Originally Posted by Cole Medina View Post
Throwing a butt on tomorrow and am still a nuub when it comes to smoking (mines a pellet smoker)
Just smoke it or do I wrap it in tin foil?
If wrapping it do you wrap it first then finish or cook a bit then wrap?
I have a stick burner. I usually smoke first for ~4 hours and then finish with a wrap until the internal temp is ~205. I usually add apple cider vinegar and apple juice to the tinfoil when I wrap it.
Old 05-23-2020, 10:14 AM
  #34  
Admirals Club Admiral's Club Member
 
Join Date: Dec 2016
Location: Apollo Beach, FL
Posts: 1,173
Received 503 Likes on 252 Posts
Default

That’ll eat fine. Don’t sweat the color. As said, probably sugar in the rub darkening.
Old 05-23-2020, 10:21 AM
  #35  
Senior Member
 
Join Date: Aug 2009
Location: CT
Posts: 5,131
Received 3,117 Likes on 1,494 Posts
Default

Originally Posted by JiNative888 View Post
It was probably a little north of 225 for most of the smoke but the internal temp was less than 150 when I wrapped it. I was sorta going for a crispy bark. Itís been wrapped for about a hour and the internal temp has only risen 10 degrees.

Nice, I am sure end result will be good.

I did 2 butts last weekend and they vanished quickly.

I make up a foil package of whole onions and peeled but whole garlic cloves with a good amount of olive oil. They cook along with the meat and get real soft, when I pull the meat I cut up the now smoked & cooked onions and garlic and mix them in. Not traditional and probably wrong on many levels of barbecue etiquette but I like the end results.....
Old 05-23-2020, 10:25 AM
  #36  
Junior Member
Thread Starter
 
Join Date: Jul 2019
Posts: 21
Likes: 0
Received 30 Likes on 10 Posts
Default

Originally Posted by Mpellet View Post
Nice, I am sure end result will be good.

I did 2 butts last weekend and they vanished quickly.

I make up a foil package of whole onions and peeled but whole garlic cloves with a good amount of olive oil. They cook along with the meat and get real soft, when I pull the meat I cut up the now smoked & cooked onions and garlic and mix them in. Not traditional and probably wrong on many levels of barbecue etiquette but I like the end results.....
As long as it makes you happy and you enjoy doing it...there is no wrong way.
Old 05-23-2020, 11:09 AM
  #37  
Admirals Club Admiral's Club Member
 
Join Date: Dec 2016
Location: Apollo Beach, FL
Posts: 1,173
Received 503 Likes on 252 Posts
Default

Originally Posted by Mpellet View Post
Nice, I am sure end result will be good.

I did 2 butts last weekend and they vanished quickly.

I make up a foil package of whole onions and peeled but whole garlic cloves with a good amount of olive oil. They cook along with the meat and get real soft, when I pull the meat I cut up the now smoked & cooked onions and garlic and mix them in. Not traditional and probably wrong on many levels of barbecue etiquette but I like the end results.....
My (Cuban) wife does onions and peeled garlic cloves in her slow cooker pork and itís outstanding. Her take on Cuban roast pork. Serve that over jasmine rice and Iíll eat until it hurts. Nothing wrong with that!
Old 05-23-2020, 12:32 PM
  #38  
Senior Member
 
Join Date: Aug 2009
Location: CT
Posts: 5,131
Received 3,117 Likes on 1,494 Posts
Default

Originally Posted by Burgmane View Post
My (Cuban) wife does onions and peeled garlic cloves in her slow cooker pork and itís outstanding. Her take on Cuban roast pork. Serve that over jasmine rice and Iíll eat until it hurts. Nothing wrong with that!
When we are planning a Mexican Food themed night I will cook a butt on my komodo with a rub heavy on the chili powder and cumin. I do the onion & garlic foil pack but also add fresh jalapeŮos peppers into the package. When pulling the pork, mix in the vegetables and squeeze in some fresh lime juice. Tell ya what served on white corn tortillas and topped with crumbled queso blanco and cilantro, well itís kind of amazing how much pork and tortillas disappear.......
Old 05-23-2020, 12:44 PM
  #39  
Senior Member
 
Join Date: Jan 2015
Location: South Central Ohio
Posts: 585
Likes: 0
Received 632 Likes on 301 Posts
Default

I've done dozens of butts, but only one picnic shoulder. It tasted a lot "hammier" which I really didn't like, so I haven't done another.
Old 05-23-2020, 01:20 PM
  #40  
Member
 
Join Date: Mar 2018
Location: Mid Atlantic
Posts: 87
Received 295 Likes on 173 Posts
Default

Originally Posted by Mpellet View Post
When we are planning a Mexican Food themed night I will cook a butt on my komodo with a rub heavy on the chili powder and cumin. I do the onion & garlic foil pack but also add fresh jalapeŮos peppers into the package. When pulling the pork, mix in the vegetables and squeeze in some fresh lime juice. Tell ya what served on white corn tortillas and topped with crumbled queso blanco and cilantro, well itís kind of amazing how much pork and tortillas disappear.......
That sounds amazing!!

Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell My Personal Information

Copyright © 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.