Butt or Shoulder

Discussion in 'Pork' started by cseymour, May 10, 2007.

  1. cseymour

    cseymour Fire Starter

    Hi All,
    I have done a couple of butts on my Char-griller and thanks to these boards the wife and kids are calling for more (though the wife likes to tease about how long it takes).

    Well I was in Wally world the other night (I have gotten the other butts here as well) and noticed on the packaged it said something about percentage solution. Now the other ones were delicious, but in a grocery store across town they have fresh pork shoulders.

    Was just curious as to flavor of butt vs shoulder. I have seen the posts about removing the skin on the shoulder as well.

    Any thoughts? Also, was going to try some ribs, do you guys use racks at all or just right on the grates?

    Thanks.

    Chris
     
  2. mrgrumpy

    mrgrumpy Smoking Fanatic OTBS Member

    NC
    Hey Chris,

    I tend to use fresh butts, as the shoulders are usually injected with enhancements. Some times, that will change the outcome of the meat. So, try them both, and go with what is better for you.

    As far as ribs on the CharGriller, I do not use rib racks. I will put my butts on the main chamber racks, and lay my ribs on the upper rack, and on the left side of the butts. Keep on eye on the ones on the upper rack, as they will cook a little faster than the ones on the main chamber rack on the left side away from the heat. You will want to move them around a little more often. As you cook, you will get the hang of it for timing.

    Keep us posted and feel free to ask any questions.

    Bill
     
  3. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    My .02....I think the "solution" meats are basically pre-brined and I think they do it to soften the meat and increase the weight (profit). I don't detect any flavor difference between shoulders or butts. The hide on shoulders, in my opinion, needs to be cut off so your rub can do its work.
     
  4. cheech

    cheech Master of the Pit OTBS Member

    Not sure of the solution I always get mine fresh from the butcher. I just found a new source for my pork. Silly me never bothered to ask my cousin what type of a farmer he was turns out he raises hogs .
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Chris -

    Jus watch the lables make sure they're not smoked. The soultion is usually a 10% salt brine more to preserve then brine but they don't all have it and they are not usually injected. I don't find a detectable difference.

    If I am making a "Mini Ham" I always use shoulders if I am making pulled pork I like butts best. Truth be told I buy whatever is cheapest that week and smoke it accordingly!


    Cheech -

    You have a hog farmer in the family and didn't know it? Maybe he'll deal with you - home raised piggies are the best!
     
  6. cheech

    cheech Master of the Pit OTBS Member

    What I was told if that hogs have a blemish they do not get as much $ for them so they sell the blemished hogs off of the farm for less. They are about a 45 minute drive away so sounds like I will have to pay them many future visits.
     

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