I want to make pulled pork. Should I use a shoulder or butt?

Both will work, the shoulder will take far longer to cook..

Use the three to preheat the pit, then go to one to cook in indirect heat mode.

quote:

---

Should I use a shoulder or butt

---

Doesn't matter. Shoulder is just the picnic & butt.

quote:

---

Also, any tips for someone who has attempted this on a gas grill (3 burner) I would be much appreciated.

---

Use your oven.

Butt

Use a crock pot. I put a packet of Memphis pork rub on it and poured a bottle of root beer and it cooked on low for 8-9 hours


Served it for a birthday party and had about 10 people come up to me saying that was the best pulled pork they've ever eaten


The flavor is amazing

My neighbor actually might let me use his smoker. If that is the case:

1. I am going to create my own rub and apply the night before and possibly inject it as well

2. get the smoker at 350 degrees, or if you have another temp to cook it on, please share

3. after 3 or 4 hours, I was going to pull it off and apply some more seasoning and some butter then wrap it in foil and cook for few more hours

if this is terrible idea, please speak up. It just seems like they do this on pittmasters

The shoulder is the Butt and the Picnic. The Butt is from the upper part, contains the shoulder blade, and typically has a little more fat. The Picnic is the lower part, and is a little more sinewy. There is not much difference, but most people choose the butt for the fat content. Put the Butt and the Picnic together and you have a Whole shoulder. Which I doubt you want to tackle, especially on a gas grill. I think you can pull of a butt on a gas grill. Have a good size water pan underneath the butt to give moisture and catch all the fat that's gonna render. And have some smoking chunks on the other end. Keep it on about 250 and have some spare butane if your shooting for pulled pork. It's gonna take you a while.

quote:

---

1. I am going to create my own rub and apply the night before and possibly inject it as well 2. get the smoker at 350 degrees, or if you have another temp to cook it on, please share 3. after 3 or 4 hours, I was going to pull it off and apply some more seasoning and some butter then wrap it in foil and cook for few more hours

---

What are you using in your rub? The best one I have had was store bought from Rouses, Bad Byrons Butt Rub.

2. 350 is pretty high for smoking. The butt is forgiving but I'd stick to 225-275 temp range.

3. Don't reapply or add butter. Your bark wont set, and the outside would be soggy or so it seems. You can wrap when it hits internal temp of 165ish and let it go to its probe tender, anywhere from 190-200.

quote:

---

after 3 or 4 hours, I was going to pull it off and apply some more seasoning and some butter then wrap it in foil and cook for few more hours

---

First 350 is way too high. Needs to be more in the 220-250.. 275 absolute max on a smoker. And expect cook times to be in the 10-12 hour range.

There is some really good info here:

LINK

quote:

---

I am going to create my own rub and apply the night before and possibly inject it as well

---

No need to inject but can if you want. Good rub is usually all you need. Plenty of fat in a shoulder to keep moist.

quote:

---

get the smoker at 350 degrees, or if you have another temp to cook it on, please share

---

Try and keep it between 225-250.

quote:

---

after 3 or 4 hours, I was going to pull it off and apply some more seasoning and some butter then wrap it in foil and cook for few more hours

---

Your first rub should be sufficient. Your first rub should be applied to coat the meat.
To foil or not to foil is up to you.
Anticipate 6-10 hours of cook time depending on lbs at 225-250.

What I do very often is to wrap in foil once it hits the high 180s then wrap the foil enclosed pork in a towel and then put it into an ice chest (no ice) until ready to serve.

Very often the pork will finish in the morning and I have 2 hours until event time. So it cooks up to temp then stays at the right temp.