Carolina BBQ!

[JeffBoyette]

I dont have a whole hog butcher around but im trying to find out if its cheaper to buy a whole hog or buy pork shoulder for equal poundage of pulled pork.

Seems to me that even if the shoulders were a little more a pound there would be more usuable pounds of meat.

Ive done more than a dozen whole hogs but never just the shoudlers, im not sure if the quality would go down, or would it be a more consistant and controllable cut of meat? Different parts of a whole hog cook to tenderness at different times. IM lost, Please help before i make an ASS out of myself infront of 100 people at thanksgiving.

 

[JeffBoyette]

Oh yeah also note, that ive been cooking my hogs on a gas grill for 11-13 hours, this year we converted the grill to a smoker, and i will be using oak and applewood burned in a fire pit, spreading the coals under whatever ill be smoking.

Considering this would the shoulders be easier or safer?

 

[andrew heywood]

keep the temp no higher than 200 and most of the time at 180....

 

[OCBob]

Yeah, if what you want is straight up pulled pork, go with the butts. It will give you a consistent doneness throughout. Apple is good wood for it, so is pecan or mesquite. I usually do a apple/mesquite mix myself.

 

[JeffBoyette]

Yeah, if what you want is straight up pulled pork, go with the butts. It will give you a consistent doneness throughout. Apple is good wood for it, so is pecan or mesquite. I usually do a apple/mesquite mix myself.

I got a good deal on a cord of 50/50 oak/apple. Mesquite is a little strong for pork with that long of a smoke time imo.

keep the temp no higher than 200 and most of the time at 180....

Whole hog i do 210-220 but if im doing butts i believe i will have the extra time to drop that temp down a little


Anyone have any info on price wise how much ill be looking at between the two.
I wont be able to get the exact price without trying to get the local butcher's number 13 hours away.

 

[eddie102870]

shoot one and it will be real cheap

 

[Silverback]

Whole hog will be cheaper, but as you have noted different parts will be at different degrees of doneness.

For smoking I use shoulders or butts. For cooking in a buried pit, I use a whole hog.