What will cause a Boston Butt to be stringy?
- Thread starter Papa Rick
- Start date
gregbooras
Moderator
I agree with Ed make sure to use a water pan. But keep in mind that these smokers are well insulated and they really hold moisture well.
Also if you don't you should at least brine or inject your Butt's.
Greg
Also if you don't you should at least brine or inject your Butt's.
Greg
gregbooras
Moderator
es1025 said:
Hey Ed,
If they turn out great, simple is better. But since I have started to brine and inject my Butt's, I can really tell the difference. Not only juicy, but the flavor profile really improves.
Greg
smokeasaurus
Member
No two cuts of meat are alike. You might never have another one that will be stringy.
With all the fat in the shoulder.....injecting is just for flavor....no need to spike it cause the fat will keep the butt moist.
With all the fat in the shoulder.....injecting is just for flavor....no need to spike it cause the fat will keep the butt moist.
DivotMaker
New member
Rick, I'm glad to hear yours did not turn out that way! One thing to keep in mind is that many people confuse the various cuts of meat that are called a "pork shoulder." A true, bone-in Boston butt is by far the best cut for pulled pork. Only severely over-cooking it will make it dry and stringy. There is enough internal fat to be very forgiving, even for newbies at pulled pork. The Boston is taken from the upper shoulder muscles of the front leg, and includes part of the shoulder blade bone.
Two other cuts, that are (in my opinion) inferior, are the boneless Boston butt, and the picnic shoulder. First, I believe removing the bone from a Boston is sacrilege! The bone adds a lot of benefit to cooking. It helps stabilize the internal cooking speed of the meat through heat transmission, so bone-in meat helps cook from the inside-out. I hear complaints, all the time, about boneless Boston butts ending up dry.
The "picnic" cut of shoulder is the upper part of the front leg, not unlike the ham shank of the rear leg. The meat is a different texture, there is a lot more connective tissue and ligaments, and the finished meat is not nearly as good for pulled pork as the bone-in Boston butt. The picnics, however, are great for brining and slicing! Kind of a "poor man's" ham shank! But, if you take a picnic to "pulling" temp, you run the risk of a dry, stringy piece of pork.
Two other cuts, that are (in my opinion) inferior, are the boneless Boston butt, and the picnic shoulder. First, I believe removing the bone from a Boston is sacrilege! The bone adds a lot of benefit to cooking. It helps stabilize the internal cooking speed of the meat through heat transmission, so bone-in meat helps cook from the inside-out. I hear complaints, all the time, about boneless Boston butts ending up dry.
The "picnic" cut of shoulder is the upper part of the front leg, not unlike the ham shank of the rear leg. The meat is a different texture, there is a lot more connective tissue and ligaments, and the finished meat is not nearly as good for pulled pork as the bone-in Boston butt. The picnics, however, are great for brining and slicing! Kind of a "poor man's" ham shank! But, if you take a picnic to "pulling" temp, you run the risk of a dry, stringy piece of pork.
pargolfr2003
Member
+1 on Tony's comments. If you're wanting pulled pork the Boston Butt is the only way to go. Every smoke will be a little different than the last. Wood type and weight, temp and times are all subjective and everybody has their own take but IMO as long as you're taking it to 195 IT you'll be good to go.
smokeasaurus
Member
The last couple of times I have been at the market and I go to grab a poke butt, I see the full picnics on sale for .99 a lb. I recall them pulling as nicely as the shoulder.....another bonus is the big bone for soup 
DivotMaker
New member
smokeasaurus said:The last couple of times I have been at the market and I go to grab a poke butt, I see the full picnics on sale for .99 a lb. I recall them pulling as nicely as the shoulder.....another bonus is the big bone for soup
I've smoked several picnics, with hopes they would pull as good, but sadly they don't. I think the meat texture/type of muscle fiber is different enough from the upper shoulder (Boston butt) that it's more suited to slicing than pulling. Maybe to someone who hasn't had much really good pulled pork, the difference would be insignificant. But to me, it is. Usually can't beat the price on them, though!
smokeasaurus
Member
Gotta tell ya, been smoking butts for over 20 years and I do not notice much difference. I usually buy the Farmer Brothers packages of shoulders and picnics....maybe that has sumptin to do with it...not quite sure.....tell ya one more thing...both are good eatin 8) 8)
DivotMaker
New member
No big deal, Scott! You are certainly right - both are good eats! 8)
smokeasaurus
Member
DivotMaker said:
I have three more picnics in the Chest Freezer...I am gonna pay better attention next time I pull them to see what is going on with this stringy stuff
smokeasaurus
Member
Hulk said:
I Don't. The big bone in it sure helps it cook a tad bit faster.....crazy hunk of fat on the picnics...just keep it on and it will pull off when finished.............
DivotMaker
New member
No different treatment for picnics, for sliced pork. I just don't finish them to 195, but instead 175, like a sliced Boston butt. Flavor prep is the same.
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