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Arm vs Butt
Comments
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jfol,
Well, a pork shoulder consists of a "Butt" and a "Picnic". The butt is the butt end, while the picnic is the shank end, if I understand porcine anatomy correctly. So, if she bought you whole shoulder then you would cook it like a butt. Otherwise, it may be a butt or a picnic that is sorta' mislabled as a shoulder. Good luck.[p]TNW
The Naked Whiz -
jfol,
I cookem just the same
indirect 225-250 16-18 hours or to 190 deg internal wit a good size cunk of oak or hickory ( I dont like mesquite on pork) and since the hurricanes Oak is plentiful and free here in central fla.
it wont taste quite the same as a boston butt
but very good.
probably the bigest differance is the skin
butts dont have it picknics do
I usualy score the skin before I slather it with mustard and dump the pig rub on it[p]hope this helps
Glenn
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jfol,
hopefully this link will give you an idea/photo evidence of what piece you have and what it will yield. Regardless, cook it like a butt and it will be fine.
Qfan
[ul][li]Pork Shoulder: Butt + Picnic[/ul] -
jfol,
I would recommend that you inject if cooking a whole shoulder, a good injection would be 1 cup og vinegar, 3/4 cup of apple juice, tbsp or two of worc sauce, 1/4 cup of sugar. Some of best eating is that section just under the skin portion where the butt and picnic meet.
Jim
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