What Is The Best Cut Of Meat

Grandpas Grub

For Pulled Pork?

gg

Bob-O

Just had this discussion with my butcher tonight. We were both in agreement that you just cannot beat a flat iron steak for flavor and texture.

thirdeye

I would say......

Full shoulder because of the mass and a mixture of all the muscles. But they are hard to come by, especially one small enough to fit on your Egg.

Next would be the butt section of the shoulder, I like the bone-in ones around 6 or 8 pounds.

Last would be a picnic.

Bob-O

Sorry didn't read the pulled pork part. For pulled pork, I always use bone in Boston Butt Roast.

BENTE

i love to do boston butts they come in all sizes i like the 8-10lb range

Firetruck

So far I don't think you can beat the butt. However I have a picnic in the freezer and when I cook it i'll let ya know.

Beanie-Bean

I like the Boston Butt, blade in.

The Naked Whiz

Don't feel bad. Before I read the test, my answer was going to be flat iron, LOL!

Bob-O

I have two flat iron's in the frig for tomorrow night's supper. Can't wait. One of mine neighbors was over a little while ago and I told him about how excited I was about cooking flat iron and he thought I was nuts. Next time I have them I will invite him over and then he will understand.

Basscat

I prefer Picnics when I can get them





They have a little more flavor and variety of texture, but butts work just fine.

Grandpas Grub

I can order full shoulder, but I didn't think I could get one in the large...

Doesn't the picnic have a closer tast to that of a cooked ham?

Last year or so when I was new to the egg I thought I read that one of the shoulder pieces was more moist.

gg

PapaDoug

Cook a Boston Butt and a Shoulder then mix the two together. It works real well.

thirdeye

I'm jealous, I can't get them anymore, shy of going in on a whole hog deal with someone.....



Some of the muscles in a picnic have a texture that resembles the tighter grain that a ham has. Likewise, some of the muscles have a stronger flavor, that could be called "ham-like", but remember that a ham is cured and the picnic is still fresh. One of the muscles has noticeably darker meat, but that is typical the closer you get to the ground (like a drumstick verses a breast). You need to do a side-by-side, sampling each one when pulling them, then mixing the meat together and sampling again.



I can get picnic's at $.99 a pound, so the price is right...

Grandpas Grub

Thank you for the explination.

Kent

Grandpas Grub

Thank you very much for the input and suggestions.

GG