Smoking a picnic vs. a butt

[BigFella]

Ok, so I caved this week and bought a picnic at my local grocer as they were super cheap.  Now I'm reading up and wondering if that was the right thing to do...

A few questions:

1.  Can I cook a picnic the same way I would a butt? Same temps, time, etc?
2.  Is a picnic better to make ham out of instead of pulled pork?
3.  Am I going to have a more "hammy" flavor with a picnic than a butt?

Thanks everybody, you've been a HUGE help so far and I really appreciate all of you and this forum!

Looking forward to everyone's responses.

[sherlock]

BF

Others will be along to help you out. What I can tell you is:

1. I the butt and the picnic are both parts of the front shoulder.
2. The "hammy" taste you talk about comes from the curing of the meat, not the cut of meat.
3. I have read of others making pulled pork from picnics so I feel you will be ok.

Good luck. Let us know how it comes out.

Sherlock

[Caneyscud]

Rest easy BigFella - ya dun good!  Your biggest decision will be skin on or skin off.  Do you want the protection and moistness enhancement of the skin, or do you want more bark.  I usually leave the skin on.  Seems to make the meat somehow more succulent!

1.  Can I cook a picnic the same way I would a butt? Same temps, time, etc? Yep, but be sure it is slow - 200 to 225.  Needs it to baste those heavily used muscles into succulent tenderness!

2.  Is a picnic better to make ham out of instead of pulled pork?  Both are great

3.  Am I going to have a more "hammy" flavor with a picnic than a butt?  As Sherlock said - not if you don't brine and cure.  It will have a slightly different texture and taste than the butt - the muscles (meat) are different. 

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[Tenpoint5]

Agree with what has been posted.

[WhiteSmoke]

I can't say for smoking in the Bradley, but I have smoked picnic many a time on the BBQ until it becomes pulled pork almost by gravity.

Low and slow is key, just like the folks above me said.  On the BBQ I would bank on an hour a pound for a 10 pounder at 205-210 but am curious what the experts think the time would be.  (Just because it could save me from making a terrible mistake and making yummy meat into a protien brick...)

[Habanero Smoker]

To me picnics have a fresh ham (not cured ham) flavor. My preference is to only bring picnics up to 165°F, break them apart in large chunks and then slice.

Though you can cure both the butt, and picnic, cured ham is generally made for the ham portion (leg - rear) of the pig.

[Roadking]

My two cents

Picnic is the lower part of the shoulder near the shank, where as the butt is upper portion (think of it as the thigh area). The picnic cut tends to be tougher and has more fat and connective tissue. However, if it's cooked slowly to internal temp of 195, it will pull easily and comes out very tender and juicy. It usually takes 10-12 hours for a 6-8 pounder cooked at 225 degrees to reach 195.
When the price is right buy it.

[Ka Honu]

There's a good diagram of retail pork cuts and where they come from here.

[Roadking]

There's a good diagram of retail pork cuts and where they come from here.

Got that one saved....

[FLBentRider]

I concur.

The picnic has larger muscle groups than the butt, better for slicing than pulling.

I think I'll do a picnic next time I do butts.

[Buck36]

I am in the same boat as Big Fella. I will buy a picnic cut when the price is too good to pass.

I do mine the same as Road King and I remove the skin.....love the bark!