Boston Butt vs shoulder

[Okiejoebronco25]

Hi all, I planned to smoke what I thought was a Boston butt tomorrow, however after pulling out of the freezer I Realized it’s a shoulder/ picnic ham. Goal was pulled pork. Should I be using all the information Ive gathered for butt cook applying same process? This obviously has a huge bone vs the blade bone. Pointer’s on how to proceed appreciated. It now is trimmed and seasoned with killer Hog bbq rub in fridge. Thanks for any input.
Using Oklahoma Joe Bronco 2.0 drum smoker.

 

[pc farmer]

I like them better. Just smoke like a butt.

 

[TimboBBQ!]

Hi all, I planned to smoke what I thought was a Boston butt tomorrow, however after pulling out of the freezer I Realized it’s a shoulder/ picnic ham. Goal was pulled pork. Should I be using all the information Ive gathered for butt cook applying same process? This obviously has a huge bone vs the blade bone. Pointer’s on how to proceed appreciated. It now is trimmed and seasoned with killer Hog bbq rub in fridge. Thanks for any input.
Using Oklahoma Joe Bronco 2.0 drum smoker.

Smoke it the same way is what I do. Then I pull and eat the piggy!

 

[Okiejoebronco25]

Good to know? Was stressing a little.

 

[JckDanls 07]

If it's a shoulder, not an actual ham, You would cook it the same way you would a Butt ...

 

[voyager 663rd]

When done, the bone will pull out with almost zero effort.

 

[Okiejoebronco25]

If it's a shoulder, not an actual ham, You would cook it the same way you would a Butt ...

Definitely a shoulder. On at 6am. Appreciate input

 

[Okiejoebronco25]

When done, the bone will pull out with almost zero effort.

Thank you. On smoker at 6. Hopefully done in 9ish hrs. But. It’s done when it’s done

 

[JckDanls 07]

If your planning on it for dinner tonight... I would wrap about 3/3.5 hrs before serving time... Usually gets done in a couple of hours after wrapping and then you'll have an hour or so of rest time in a cooler

 

[Okiejoebronco25]

If your planning on it for dinner tonight... I would wrap about 3/3.5 hrs before serving time... Usually gets done in a couple of hours after wrapping and then you'll have an hour or so of rest time in a cooler

Thank you. I see some prefer wrapping tightly in double foil, and some tin foil covered tin pan. Per some minimize steam. Some steam is good? Or am I overthinking it lol.

 

[JckDanls 07]

Either way is fine... I use triple foil...

 

[Okiejoebronco25]

Coming right along, 4 hr 50 minutes in. Internal 162. Ambient steady at 265.

 

[JckDanls 07]

Steady as she goes ..

 

[processhead]

That shoulder will be de-lish.
Pork shoulder meat is a little different texture than pork butt, but makes great pulled pork.

Try roasting one in the oven sometime. The outer skin crisps up and is also delicious.

 

[Elf@shore]

I have done both !
Shoulder and Butt for pulled pork.
Did it the same way for both !
Looks like its coming along very well !

 

[Okiejoebronco25]

Shoulder turned out good. Probably could’ve wrapped sooner. Was slightly dry until incorporating drippings. Then fantastic

 

[voyager 663rd]

Shoulder turned out good. Probably could’ve wrapped sooner. Was slightly dry until incorporating drippings. Then fantastic

AND that's how we learn

TIP==>start some sort of diary and...write down what you did, what you SHOULD do and how it turned out and review it next cook.

 

[Okiejoebronco25]

Made for some tasty sandwiches

 

[Elf@shore]

Dry Pork Shoulder ?
Did you have a liquid dish in the pit ?
Did you bath it with any liquid ?
Both will help alot !
Apple juice would be good, Pineapple has some good stuff to help break down tissue.
Hope it helps ?
ELF

 

[Okiejoebronco25]

Dry Pork Shoulder ?
Did you have a liquid dish in the pit ?
Did you bath it with any liquid ?
Both will help alot !
Apple juice would be good, Pineapple has some good stuff to help break down tissue.
Hope it helps ?
ELF

I did not use a water pan, I Did spray every 30 minutes after 1st 3 hours. I kinda followed Mad Scientist recommendations ( however he uses offset) cook to 170( or when fatcap gelled) roughly 3 hrs. Wrap and cook till tender roughly additional 6 hours. Rest minimum 1 hour. Shoulder didn’t have fatcap so I wrapped at 167(bark set) after wrapping it was at 207 at 3 additional hours. I rested 1 hour. After chopping it was find once mixed in drippings