Bone in Picnic

[car54]

I have always used a Boston butt for my pulled pork. I get it at Sams for about $1.40 per lbs. I came across a bone in picnic for $0.79 per pound. The picnic looks like it has less fat. How would this be for pulled pork?

Thanks, Brad

[HCT]

I had great results with the bone in. The meat stayed moister.

[acords]

I'd be really tempted to cure that bad boy and make a ham.

[Habanero Smoker]

I often find picnic shoulder for $.99/lb, as a matter of fact I have one that has been defrosting for a couple of days. I generally due them Cuban style. Marinade in Mojo, apply 4 hours of smoke, and finish in a hot oven to crisp the skin.

If I plan to just smoke it, I generally remove the skin, and trim the fat. I use the Perfect Picnic Rub in Smoke & Spice. Bring it to an internal temperature of 165°F-170°F, and break the meat off in chunks from the bone. Then I either slice or chop it. It has a different flavor than the butt, so I usually use a mustard base barbecue sauce for this.

[Kell]

This cut is the same that I buy boneless and skinless at Costco for $1.55/lb.  It is a little leaner but still makes a good pulled pork.

[NePaSmoKer]

Bone in for me too. Seems to stay moister like HCT said. Besides if you boil the bone after you get some killer pork base fer soups  ;D

nepas

[LilSmoker]

Same here, always prefer bone in, seems to improve flavour  ;)