Hello all,
I just acquired a Karubacue (KBQ). It’s my 1st stick burner. Up to now, my cooker is a large BGE.
My goal upcoming is to create a pile of juicy, flavorful pulled pork.
SRF is running a special, 20% off of 17lb whole Kurobuta - Berkshire pork shoulder. That’s one big hunk o’ pig. I
Now for the first time, I have room to fit two whole butts or a large whole shoulder. My question is, other than total cook time, what are the pros & cons of smoking a large whole shoulder, as compared to two butts?
Assumably two butts would have more external surface area than one shoulder, so more smoke & bark. I’m wondering if the one large shoulder would maintain more moisture & if the additional muscles, i.e., Boston butt, picnic shoulder, fore shank, pork shoulder would contribute to the texture of the pulled pork?
I’d greatly appreciate hearing your thoughts, experiences & input.
Respecfully,
JD
I just acquired a Karubacue (KBQ). It’s my 1st stick burner. Up to now, my cooker is a large BGE.
My goal upcoming is to create a pile of juicy, flavorful pulled pork.
SRF is running a special, 20% off of 17lb whole Kurobuta - Berkshire pork shoulder. That’s one big hunk o’ pig. I
Now for the first time, I have room to fit two whole butts or a large whole shoulder. My question is, other than total cook time, what are the pros & cons of smoking a large whole shoulder, as compared to two butts?
Assumably two butts would have more external surface area than one shoulder, so more smoke & bark. I’m wondering if the one large shoulder would maintain more moisture & if the additional muscles, i.e., Boston butt, picnic shoulder, fore shank, pork shoulder would contribute to the texture of the pulled pork?
I’d greatly appreciate hearing your thoughts, experiences & input.
Respecfully,
JD
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