Should I do A Picnic or Butt for Pulled Pork?

Unknown

Greetings all,[p]I have cook several butts in my egg. On New Years Eve we are having some friends over; ten adults and 4 kids, I was wondering if a butt or picnic would be better for pulled pork. Pros and Cons of either would be appreciated and a good marinade or rub would be Greatly Appreciated!!![p]TIA[p]Dan[p]PS Happy New Year!

LasVegasMac

Daniel,[p]
I can't offer any advice, new egger - just curious at the replies from the guru's that will follow.[p]
I have also done several butts - all shredded with fork as the experts say, and tasted sooooo good.[p]
While at the store last night I cruised by the meat section to see what was on sale (find myself doing that a lot since the Egg'n started!) and they had Pork Shoulder (blade in) roasts on sale - is this the same cut as a Picnic roast?[p]
Anyway, bought a 5 lb'er. Put a layer of JJ's rub on it, then smothered in mustard and coated again in the rub -
in fridge for about 20 hrs. - now on the BGE at 220. Have every intention of treating this like a Boston Butt for pulled 'heaven'.[p][p]LVM

Spin

Daniel,[p]The picnic has a very slight "hammier" taste vs. the butt.[p]When cooking for company, stick with what works. Experiment later.[p]Spin

Spin

LasVegasMac,[p]The picnic is from the upper front leg of the pig - from just above the knee joint to the shoulder joint. Your cut is from the meat just above the shoulder joint and includes a portion of the shoulder blade bone. A low and slow cook using the bone is very nice.[p]You will enjoy the result.[p]Spin

LasVegasMac

Spin,
Thanks for the info. Mind if I ask a couple questions?
This was the third pork roast I've done and the first time I felt really comfortable with having a handle on the fire. First two times it seemed that it would hit turbo after 2 or 3 hours - banging 300 F. or over. Went back through the archives looking for info - think I found the problem. Don't let it get too hot initially. I had minimum problems this time - solid 220 - 230. Spiked to 250 once but recovered ok.
This was a 4.75 lb roast, cooked for 12 hours before internal temp hit 170. Nice long plateau at 155 - 160, about 4 hours. After it hit 170 I opened the vents up and brought the dome temp up to about 350 for one hour. When the meat temp hit 185 I closed the vents and went back to sleep for another hour and a half (20 years ago, Friday night was party time - now it's Eggin!).
After some coffee I brought the critter in and pulled it. Almost asked the wife to do some eggs - it sure did taste good! Question: while the meat was tender and juicy, seems like there was a lot of fat remaining. Was it the cut of meat or should I have cooked it longer (not cranked the temp up) to render out more fat?
Sorry, didn't mean to ramble, eggcited, I guess.[p]Thanks for your help.[p]LVM