Speaking of Roasts, Boys

Andi
That is a bone-in pork butt possibly trim a little different than normal.
Many people don't understand what you are talking about when you use the term butt, so the local butcher will change the name.
Jim

Hey,Andi.

Jim is right on about those butchers naming cuts....Wallyworld here likes to call theirs that.

I don't think I'd bone it either.

How can a butt also be called a shoulder? Huh? So, I guess I'll leave the bone in then. It's a nice hunk o'meat, whatever it's called. Should I marinate, brine, or just rub. It's got plenty of fat. I have to be careful not to waste anything after today, because...

That rat bastard Bin Laden has now affected my family. Virtually all fishing in Alaska is shut down, and the cannery is expected to close. The world market is too unstable and air cargo out of here is insane. Gee, just in time for winter! We are in big financial doo-doo if the lay off Russ.

Kill that beast!

It's the butt end of the front shoulder, if you don't bone the butt (this statment could get someone in trouble) you can use the bone to check on how done the butt is. If you can pull it out clean the butt is done.

It's the same down here in the Seattle area nobody is buying anything, money is real tight.
Jim

Just do the rub.

Next time out you can try experimenting with injecting for additional flavor,but your rub and the CS will make it mighty fine IMHO.

Smokin's butts 101 will give you all you need from there.

It's probably the most forgiving thing you can cook.

Be patient and have a cold one.

Yes, Jim Minion, I have to admit...I rolled on the floor on that one! Cracked me up!

So, I am going to have to "go to school" cuz I thought a butt was from the butt. What, my butt buddies, is a Boston Butt?

I am, indeed, having a cold one and neglecting my schrooms! I cannot believe how cool smoking them till they are dry and powdering them is. Sprinkle some on a Moose steak? Yowza woo woo!

Hey,Andi.

Like Jim said,the butt is the upper portion of the whole front shoulder and picnic is the lower potion of the whole shoulder next to the hock.

The rear end is the ham.

A boston butt may be boned,rolled and tied.

pork cuts

Well, I'll be. Need me a pig! My corned moose is done and I'm going to attempt pastrami in the CS. It really should be cold-smoked, but I'm going for it on Friday. Any advice is welcome...or just wish me luck, boys!

Hey,Andi.

You already have the corned meat,but here is a Smokin' post that might be helpful.cornedbeef/pastrami combo

I have pulled corned brisket and corned chuck at around 165� and foiled them in a cooler for a couple hours and then chilled overnight with good results.

You know moose and your corning process,so you can make adjustments.

Thank you, Tom and thank you, Smokin'! I make moose pastrami every year...the hard way. After corning and pressing, I cold smoke for about 8 days. I have to babysit and peel alder all day. I was leary of the CS cuzza hot smoke, but now I feel okay with it! Thanks, Men!