Last weekend I made some pulled pork. My favorite cut to use is the picnic roast, another part of the shoulder. Unfortunately, the only thing I could get was a 6.2 lb butt roast (bone-in of course). The first time I learned what a butt roast (or boston butt or blade roast) was, an energetic butcher placed both hands on my latissimus dorsi to describe exactly where the butt and picnic roast were. I was quite happy the butt roast was a misnomer. I used the same rub I use for ribs and smoked this using Royal Oak lump for 10 hours running at about 225F +/- 25F. I did one mop with cider vinegar and unlike past times, I smeared a bit of bbq sauce (just commercial stuff) over the exterior one hour prior to taking the roast off to rest an hour before pulling. I then mixed the meat with a bit of my own sauce composed of ketchup, cider vinegar and smokey rendered pork fat (5:1:1). It was quite a meal. We made sandwiches with pulled pork, colelsaw, pickles and sauce.
I posted this to remind me a 6.2 pound butt roast produced an adequate yield for 8 hungry adults with a bit leftover. Happy 'qing this weekend.
Oh man, my favorite is the boston butt bone-in. Makes me SMILE. I did a little smoking yesterday. Just a whole chicken and some fancy Spanish lamb sausages. I could have grilled the suckers, but I was lazy. Fire going, meat in, hang out.
ReplyDeleteBiggles
Hey Dr. B., About a year ago I tried smoking a bone-in picnic. I liked it a lot better than a butt. Seemed to have more meat and was just as tasty. Maybe it was just the particular cut I got. Picnics are a bit tougher to find too.
ReplyDeleteHey man,
ReplyDeleteYeah, the picnic area gets more muscle work, it'll be a little tougher. Just need to smoker the sucker a bit longer. Sometimes I'll lay some bacon over the top to help with the toughness ...
I am so happy that you put up the diagram of the pig; I was recently in a rather heated argument with a popular local chef who swore up down left & right that the butt came from the butt. It's the shoulder! I said. But I acquiesced to her because I knew I was right. Should have let her get her pork book out anyway, as she threatened...
ReplyDeleteHey Lisa,
ReplyDeleteI don't think there's a single cut with more names (Boston butt, blade roast, shoulder, etc.). Butcher's are a wealth of information but a good one's tough to find these days. Thanks for visiting.
Hey guys, great information. I am smoking a Boston butt (mine was labled top shoulder butt...best of both worlds I guess)and was wondering if I should smoke it fat side up or down? I had always heard fat side up so the fatty goodness would trikle down through the meat. Is that correct or is it just personal preferance?
ReplyDeleteThanks,
Alan
Hey Alan,
ReplyDeleteThanks for visiting. I personally don't think it matters. Boston butts are sufficiently fatty all the way through so you can't help but get some "internal basting" by the rendering of the fat. But, Dr. B. may have other arguments.
Way to go! Must be a pretty awesome looking rig.
ReplyDeleteKeep up the good work
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Question:
ReplyDeleteI got a Boston Butt Roast today. When I got it home, it looked red like beef. Is the Boston Butt only pork?
Thanks.
John Leonard
Hey John,
ReplyDeleteJust pork. They look pretty red and marbled though.
HEY GANG, I USE A STEEL (HEAVY) SMOKER AND HAVE SMOKED AS MUCH AS 60 LBS OF BUTTS AT ONE TIME.TAKES ABOUT 30 LBS OF CHARCOAL FOR 30 LBS AND 13 HRS, TAKES 45-50LBS FOR 60 LBS OF BUTTS AND ABOUT 14 HRS.I ALSO USE HARDWOOD ADDS, SMALL LOGS, TO ADD THE BIG SMOKE FLAVORING.A LAZY MANS WAY OF COOKING DINNER AND BEING ABLE TO DO YARDWORK AND BREAKS FOR BEER ALL AT THE SAME TIME. ITS THE BEST
ReplyDeleteWow I thought I cooked a Boston Butt Beef Roast last week, so now I am confused, on what did I cook because it tasted like roast beef. I wish I still would have the garbage because I would go through it to find the labile because I am so sure it read Boston Butt and I am so sure it was beef, it tasted like beef.
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