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Topic History of: Question - Shoulder versus butt
Max. showing the last 6 posts - (Last post first)

Author	Message
Steve in Maryland	I do them all the time -- in fact I have a pack on the egg right now that I put on last night at 10PM (163* internal). I've done bone in butts in the past and I really haven't notice any real discernible difference in flavor. Slap 'em with some Dijon and dry rub, throw 'em on the egg with some hickory chunks and let 'em low slow. No difference between the two in my opinion.
fishlessman	allTheKingsMen, a shoulder is a butt and picnic, both make pulled pork. i actually prefer the cheaper picnic for pull as it seems more flavorful. if it bothers you to cook such a large piece, just cut it in half. like others have said, there is a good chance there is 2 butts in there, but either way its fine.
AZRP	Poolman, Wow, that is fast. Are you going to hang around Atlanta after the Bio Labs thing for Eggtoberfest? -RP
Poolman	allTheKingsMen, I have purchased the same cryopak in Maryland and had the same confusion. The butcher at Costco explained that it truely is a pork shoulder... the boston butt and the picnic together in each package. I prefer the butt, but the two smoked and pulled together make excellent pulled pork. In my experience, you are looking at a much faster cook. My 21 pound \"boneless pork shoulder\" hit 205 after 11.5 hours at a steady 225 degrees. Hope this helps, Poolman
BobS	allTheKingsMen, The butt is part of a shoulder, but not the same thing as a shoulder. When they separate the two pieces, I think that the other piece is called a picnic, but I could be wrong on that. Usually, when you get a shoulder, the skin is still on. I like the skin when it gets crispy!!!, but you can remove it if you want.
allTheKingsMen	thirdeye, well, I've examined the cryopak closely without opening, and if there are two pieces in there they are having a really intimate relationship ;-) looks like one big piece o' pig to me

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