which is better for pulled pork

Discussion in 'Pork' started by suhidevilsmoker, Jan 4, 2012.

  1. we want to make pulled pork but unsure which is better butt or hams anyone got a answer or suggestions:sausage:
  2. sprky

    sprky Master of the Pit OTBS Member

    I use Butts, cheaper then hams as well
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Butts are the best cut in my opinion and I prefer bone in.
  4. so how long last time tried a butt was on our grill went wrong somewhere now we gave a smoker how long would you saying would take brine or not :yahoo:y
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I don't brine butts personally sometimes I will inject them but usually I just use a good rub and throw them in the smoker. We go by internal temp and for pulling you'll want an internal temp of 200-205 with a smoker temp of 225-250 and figure 1.5 to 2 hours per pound as a general rule
  6. thank you so much I say this Sunday looks like a pulled pork day I'll let ya know how fireworks out
  7. zimq

    zimq Smoke Blower

    Spot On! 

    I agree with Pineywoods!
  8. tom c

    tom c Smoking Fanatic

    Here is my conclusion


    My conclusions are they are both delicious.

    They both took the almost same time to cook, both were just over 8 pounds, the IT stay within 2 degrees until I foiled then. I foiled the shoulder first and it finished 20 mins faster. 

    After pulling and removing the remaining fat they were both moist and tender.

    Shoulder, the meat is leaner, with multiple bones with cartilage.

    Butt, heavily fat marbled, with one bone. Needed to spend more time removing extra fat when pulling.

    If I was doing a blind taste test I couldn't tell the difference.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have done Butt and Ham at the same time...The butt was cheaper and MUCH more moist and tender...JJ
  10. berninga87

    berninga87 Smoking Fanatic

    Cannot lie, I like butts
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Butts here too!
  12. thank ya'll so much I'll post pics and let ya'll know how it came out on Sunday nite were gonna start early :sausage::yahoo:
  13. venture

    venture Smoking Guru OTBS Member

    The hind leg, sometimes called ham even when not cured, is too lean for good pulling meat in my opinion.

    If I was going to pull, I would definitely go for the front shoulder or what we call the Boston Butt.

    Good luck and good smoking.
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    I like big butts [​IMG]
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    The pork butt is the most preferred for pulled pork because of the variegated fat interspersed in it, being above the harder-working shoulder; the pork shoulder is a more - worked muscle and has leaner sections driving the fore legs.  The ham or hind leg provides the most locomotion and has finer fat marbling and is harder to pull and can be dry.
    Last edited: Jan 6, 2012
  16. Haven't had a problem with either. I use the picnic, around here it's cheaper!

    As a matter of fact, I found a couple marked down yesterday, and here they are today:

  17. [​IMG]thank you all so much this pork but bwas a success we have tried before but nothing came out this great it  was moit tender and juicy we had 8lbs gone in no time i rubbed it then we smoked it for 9 hrs then finished in the oven our elctric smoker doent get to 200 internal but it was great thank you so much
  18. posted pics of the but and a post itll soon be on here so hope yall like it thank you for the great advice hubby and i are very greatful
  19. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    That's some good information their.....
  20. gonna smoke a turkey breast all on my own hubby has a elbow injury so I'll post pics and tell ya'll how it comes out wish me luck gonna do burgers and steaks this week too

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