Boston Butt or Picnic??

[classicrockgriller]

Last week a local store had picnics on for .58c/lb so I bought 4 and smoked them. The end result was that even at 195F they didn't want to pull easily and I had to use a knife. The "chunks" of meat are bigger so the strands are longer when they pull.

Other than that, the taste was pretty good.

Rich

If you want to pull them , just give them a little more IT (200 to 205) and

a long FTC.

[Smokeville]

Hey CRG;

I learned that on Thursday... After what seemed like 2 years in the smoker, I put the picnics in the oven at 250F with some cider vinegar. And, sometime later, as I neared despair, after checking them and almost giving up, I let them sit for a while, then looked in at them and with almost one touch they fell apart.

Tasted excellent!

Rich

[Quarlow]

 I just had a chat with the new butcher at our local grocery store. He's a young guy but seems to know his stuff. I was still confused as what I was looking for in this matter, and I know you guys have told me and shown me charts and I still was unsure.
The confusion comes in the name of this thing. Boston Butt,shoulder, blade aargh. Cause here we are looking for what is called a "Shoulder blade roast Bone-in". Which he doesn't get very often to almost never. They did however have a "boneless shoulder blade roast". Ok fine but I what to do the real thing. I want to give a slight tug on that bone and have it slide out like in was never there and the whole thing fall apart when I touch it. Now I am not complaining about my "Mock pulled pork", and hell I don't really even know if what I have made has been a reasonable facsimile of pulled pork cause they just don't do pulled pork around here, so I have never had it before and I just don't know what real down south pulled pork is, but if when I get an actual butt roast and it is that much better than what I have done you all are going to have to pray that I make it cause if it is that much better I am going have an orgasmia heart attack.  ;D ;D And I will die a happy man.  :D :D :D

[KyNola]

Hey Q,
"Shoulder blade roast Bone-in" sounds like the Canadian dialect for Boston Butt to me.  I could be totally wrong but if it's coming from the shoulder and has that blade bone in it, sure sounds like a butt to me.

I'll yield to the guys who probably know otherwise. 

For the record, my opinion is you're not smoking "mock pulled pork" at all.  You're smoking a boneless butt and making 100% genuine down South pulled pork.  Especially if you smoke it with hickory! :)

[ArnieM]

Hi cuz'

I agree with Ky.  The blade bone in a butt is kinda strange looking.  The picnic (lower part of the leg) has mostly round bone.

If it's boneless, it's likely tied up to hold it together.  You can untie it, slather the inside with some good stuff and tie it back up again.

The boneless variety is great for making sausage; less work then trying to bone it.

And yes, of course, hickory  :D

[classicrockgriller]

This is just a guess but due to the fact no one does pulled pork up there they probably removed the bone

for people to make a roasted type pork and to be able to slice it with out hitting the bone.

If he is buying his front shoulder pork roast boneless and you can't find any with bone in it ....

Smoke What You Got

[Quarlow]

Well the first one I did was a fresh ham (bought the wrong thing not knowing) and the second was picnic (knew it was wrong but figured it would do and it was cheap) hence calling them mock pork butt. But the next one I do will be a blade roast (bone-in).  ;D the other ones were so darn tasty I can only imagine what a blade will be like. My family loved the others so they should be blow'n away with the real deal.