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Picnic shoulder vs Boston Butt

Old 05-22-2020, 02:20 PM
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Default Picnic shoulder vs Boston Butt

Smoking my first picnic shoulder tomorrow. Any tips or tricks for this? Are they done any differently than a BB? Different prep?
Old 05-22-2020, 02:47 PM
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Meat temp 205 fall apart tender.
Old 05-22-2020, 02:50 PM
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Do I need to trim it before I cook it?
Old 05-22-2020, 02:54 PM
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I prefer the Butt over the shoulder. Long cook times around 225 makes for tender meat. Smoke will only infuse into the meat for a short time so I have found there is no need to smoke the entire cooking process. I inject my pork the night before,.
Old 05-22-2020, 02:57 PM
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Catch those Boston Butts on sale for 11 or 12 dollars. have the meat guy cut them up in 1.25 inch steaks, you will get about 6 slabs of meat. Take them home cut off what fat you can off them, cut each slab in half you just created 12 > 18 to 20 OZ steaks that are awesome on the grill. Grilling pork, you cook it till it stops smoking on the high rack. Let it burn a little on the outside. Pork is not like beef. Beef will dry out pork won't. I much rather have a BB steak than a regular steak. By the way you just got 12 steaks for 12 dollars. Beat that. Sweet baby rays is awesome on them. Great way to feed a family or just enjoy grilling out at a very very low price.
Old 05-22-2020, 03:24 PM
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Originally Posted by JiNative888 View Post
Smoking my first picnic shoulder tomorrow. Any tips or tricks for this? Are they done any differently than a BB? Different prep?
Shoulder takes longer IMO.....
Old 05-22-2020, 03:27 PM
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Pork is the easiest. Check out some BBQ videos on YouTube. We like Kosmo and How To BBQ Right. Pork is really forgiving no major trimming necessary but you can take some off the bottom and any loose stuff. I prefer to smoke closer to 275, doesnít effect the final product but allows you to finish faster. I also wrap with butcher paper but foil will work.
Old 05-22-2020, 03:32 PM
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Picnic seems to have less fat/connective tissue and seems to take longer and come out drier than bb.
keeping it in some braising liquid helps. Skin crisps up nicely.
Old 05-22-2020, 03:47 PM
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195 for pork.

203-205 for beef/brisket
Old 05-22-2020, 04:18 PM
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Thank you for the replies so far. However, main question is, is there any difference between smoking a pork butt and a picnic shoulder? Iíve done a Boston butt many times with good success but never attempted a picnic shoulder. Anything I should be aware of that makes it different than a Boston butt?
Old 05-22-2020, 04:24 PM
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Butt. Nuff said
Old 05-22-2020, 04:25 PM
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Originally Posted by scottdd1 View Post
Butt. Nuff said
Already bought the picnic...thatís all the two grocery stores I went to had. Well one had a boneless butt...but Iím not a communist.
Old 05-22-2020, 04:27 PM
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I would get a butt , have the butcher take out the bone and tie it up . Then season and on grill . Taking it to the 140's is more porkchop like , the 190/200 is shredded where all the connective tissue dissolves and it just falls apart . If they are on sale and you have a couple for a quicky you can season , wrap in alum foil , run up to 190/200 in a couple hours , then shred . I always plan on smoking it a bit after its shredded but never have . Season or mix in bbq sauce and have sandwich meat for a couple days .

oops I see your post . I never tried a shoulder .
Old 05-22-2020, 04:29 PM
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Originally Posted by JiNative888 View Post
Already bought the picnic...thatís all the two grocery stores I went to had. Well one had a boneless butt...but Iím not a communist.
LOL Pickings are getting slim. We went to the store today but its a holiday weekend and everyone is so fricking fed up sitting at home. Pork next time. You'll see the difference.
Old 05-22-2020, 04:41 PM
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Originally Posted by liveaboard74 View Post
LOL Pickings are getting slim. We went to the store today but its a holiday weekend and everyone is so fricking fed up sitting at home. Pork next time. You'll see the difference.
You arenít kidding. Pickings are very slim. The picnic shoulder is still pork...itís just lower on shoulder/hock of the pig.
Old 05-22-2020, 04:42 PM
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No difference. Smoke like you would the butt.

I trim mine.
Old 05-22-2020, 04:47 PM
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Originally Posted by JiNative888 View Post
Smoking my first picnic shoulder tomorrow. Any tips or tricks for this? Are they done any differently than a BB? Different prep?
Same prep and cook; keep the fat from sparking flame.
Old 05-22-2020, 05:00 PM
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Originally Posted by UCF View Post
No difference. Smoke like you would the butt.

I trim mine.
Thats the info I needed and assumed. Skin up or down?
Old 05-22-2020, 05:01 PM
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Originally Posted by Qb1rdman View Post
Same prep and cook; keep the fat from sparking flame.
Offset smoker so no issues with sparking a fire.
Old 05-22-2020, 05:38 PM
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Originally Posted by JiNative888 View Post
You arenít kidding. Pickings are very slim. The picnic shoulder is still pork...itís just lower on shoulder/hock of the pig.
Yep. Won't any today at the store. I keep one cut and froze but it don't last long in the freezer. Gona get worse. Meats already going sky high.

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