Need a little "butcher" help

[MT-ED]

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

[classicrockgriller]

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.

[beefmann]

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

[MT-ED]

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.