I'm sure this has been asked, but I can't find it doing a search......
What is the difference between Pork Butt & Pork Shoulder?
Here's why I ask.
I recently smoked an 8.5lb shoulder (bone in) for pulled pork and it came out a bit dry as some parts were a higher temp. when read with a Thermoworks digital. Once the juices were mixed back in it was fine, but still have no idea why. This is the second time this has happened with a bone in shoulder.
I have also done butts in the past that came out very juicy and very even in temp.
So I an trying to figure out the differences between the cuts and is one preferred over the other?
Note: All were rubbed and injected using the same technique and cooked at right around 225*