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Shoulder instead of Butt

SlapshotSlapshot Posts: 11
edited 7:30AM in EggHead Forum
Well... somehow we managed to pick up a pork shoulder instead of a boston butt. If I remember correctly, the shoulder will still work fine for pulled pork - correct?

Also, now that I've hauled it out of the fridge, I found it's in 2 pieces and has had the bone removed. I"m guessing each piece is 6-8 lbs. apiece. Other than losing some goodness by not having the bone, will anything else suffer from each piece being open in the middle (somewhat butterflied)?

Any adjustment to cooking times I'll need to make having both puppies on the rack cooking at the same time? I'm figuring each still cooks at around 1.5-2 hrs/lb @ 250 dome - correct?

Thanks !!!


  • TuckTuck Posts: 54
    The Boston Butt comes from the shoulder. Your temps and times look correct though. If you are planning on pulling, I'd go for an internal temp of 200-205.
  • SlapshotSlapshot Posts: 11
    Thanks. Since the package said "pork shoulder" - is it likely that I have a butt and something else with it?

    Yep, planning on pulling. Weather permitting, cooking starts tonight, slaw gets made tonight and sauce starts cooking tomorrow morning and we're hoping for PP sandwiches tomorrow night before heading out for the school play - M*A*S*H :)
  • stikestike Posts: 15,597
    don't lay it flat and open. rather bunch it into a compact mass. you don't want it to cook to quickly. minimize the surface area
    ed egli avea del cul fatto trombetta -Dante
  • FidelFidel Posts: 10,172
    It is probably the same cut, just labeled differently. That particular is named several things depending on the geographical region.

    I would cook it just like you describe.
  • fishlessmanfishlessman Posts: 23,002
    ive never seen them put both the butt and picnic together in one package as 2 pieces, nor have i seen a bonelss picnic. im betting you have 2 butts. i ctually like the taste of the picnic better, but there is more cleanup required when pulling them. fold the loose unds inder it when putting it on the grill so it looks like one big piece
  • RascalRascal Posts: 3,802
    I recently had a butt that was undone a bit and I used some skewers to hold it together in the EGG. Worked great!


  • sprintersprinter Posts: 1,188
    You sure its not a double pack of butts? Its not uncommon for packers to cryo 2 of them together, total package about 15-20 pounds. Do both pieces have a blade bone in them? If so, you have two butts. If not, disregard.

  • RRPRRP Posts: 22,050
    Welcome back Troy - you've been AWOL for a couple years! Stay around now, ya hear?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • KrustyKrusty Posts: 77
    That is exaclty how my last one came. Did you happen to buy it from Costco?

    One of the two pieces will be smaller than the other. Mine was 6 pounds for one and 8 pounds for the other. I cooked the 6 pounder at 250 dome and it took about 14 hours. I read on here that it would cook faster since it was boneless, but that wasn't my experience.

    If you cook them together keep in mind that the cook time will be based on each piece, not the combined weight of both pieces together.

    I also used the bamboo skewers to try to keep all of the flaps together and in one compact mass. It worked out pretty good.
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