Other than cost, can anyone tell me the difference between a "pork butt roast", a "half picnic roast", and a "picnic roast"? The last two had the skin still attached. Do they come from different parts of the front leg? The butt was the highest $/lb and the picnic was the least.
And now on to brisket. The ones I saw in the vac pak was nearly 2 feet long. One end was about 2" thick and it thickened to about 5-6". Would this be a point and the flat all connected together? If you purchased this, would it be preferable to cut this in half and cook them as two separate cuts?
That's all I have for now........
ed
The Brisket is what they call a Packer Cut.
THAT is the best way to cook a Brisket. It has some fat in it to help
keep brisket moist during a long low and slow cook.
The Butt is the front shoulder of the pig and the picnic is the next
lower part.
You can make pulled pork from a picnic and the meat is a little sweeter.
You have to remove the skin to make pulled pork.
Quote from: classicrockgriller on March 11, 2013, 07:28:51 PM
The Brisket is what they call a Packer Cut.
THAT is the best way to cook a Brisket. It has some fat in it to help
keep brisket moist during a long low and slow cook.
The Butt is the front shoulder of the pig and the picnic is the next
lower part.
You can make pulled pork from a picnic and the meat is a little sweeter.
You have to remove the skin to make pulled pork.
x2
Thanks guys!! After I made the post, I kept reading deep into the section, and got some real good info on the difference B/T the three.