Shoulder Blade or Butt

Howdy,cowboy.

You have the problem that most of us experience, in that you have to explain to the meat department guy what he has.

Stores like to name their own stuff,also.
Distinguishes them from the competition,that don't know what they have.

The "blade" cut should be the shoulder blade of the hawg.

Think of your own upper arm and shoulder-through the shoulder blade.

That is the butt.It has the blade bone.

If it is the whole shoulder,think of your shoulder blade,upper arm,and lower arm -down to a couple of inches above the wrist.

If it is from a market hawg,it should be 16-18 pounds.

If it is one butt, at 13.5 pounds ,it would come off of a sausage sow- around 600-700 lbs.

If it is two butts,it is most likely from market hawgs around 240 lbs.

Nice place to be.

Hope this helps a little.

Thanks for the help Tom.

The 13.5# bundles have 2 pieces each in them so I guess they must be butts from market hawgs then.

I'm goin to try Smokin Okie's Pulled Pork Baste & Serving Sauce for my first effort @ this butt Q. From all I've seen on this great forum a guy can't go to far wrong tryin to follow Smokin around.

Yep,he does pretty good work -for a flatlander.

Smokin's the man!!!!!!!!!

Cowboy, good luck. Let her get to the right internal temp and you'll be happy. And your neighbors, too.

Does tequila go with Q?

Hey i2BBQ,

Tequila goes with anything

Internal from what I've seen here in the posts is 200-205 ?

anywhere from 190 to 200 roughly. When it's done, you'll be able to wiggle those bones nice and loosely... the meat will fall apart in your hands.

Great Advice if I say so myself

And if you have any Anejo Tequila around, I'll be happy to sample it for you (I have quite a collection of that).

Cowboy, it's SO tough to get consistent names, hopefully you'll find something in the 6 to 8 lb range and get a Butt.

Tom gave some great info. Sounds like you have 2 butts there.

Key thing is to be patient and give it time.

If you're trying to do this for a party, cook it to be done early. For example, if there 6.5 pounders, they should be done between 9 to 12 hours. If they finish early, double wrap in alum foil and put in a cooler to stay warm. They'll be hot to the touch even a much as four hours later.

And WB is right on, go for the Wiggle.

here to help if you need it.

Smokin'

Thank all you guys for your input.

Wasn't for all you good folkz in this board
I wouldn't hava clue ta Q as I don't know anyone round these parts that does.

I'm stoked and ready ta go!

Let ya know how I do and thanks again.

Just to toss in my 2 cents worth on the first time I would start those butts at night before I went up for good. I have done many that end up taking longer then anticipated and this way you can avoid pulling them too early because everyone is staring at you waiting to eat. You can always wrap them in foil, towel and put them in the cooler which will hold them for hours without any problem. Any way you do it I am sure you will enjoy and Smokins basting sauce is fine! The mustard works real nice also. Hell, just thinking about it I am going to have to go out and find one for this LONG weekend.