Explain smoking vs. grilling

[Baron Von Crowder]

Shoulders come in two parts. Blade Roast (boston butt, pork butt, etc) and the picnic. Picnic is not as popular, because it's more tough, and less fat/collagen.

Someone correct me if I am wrong, its been a few years since I slept throught this class:

The picnic is the shoulder. The picnic is usually without bone, and shoulder is bone in.

Hmm, after seeing your reply, I had to google.

The picnic shoulder is more economical but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. Many times the picnic shoulder is cured and smoked to make a picnic ham, which is ready to eat when purchased or can be heated before eating if desired. If not cured and smoked, they can be roasted, baked, braised, or simmered. The fresh meat from this cut is best cooked by methods such as roasting, braising or stewing. Steaks are especially good tasting when grilled.

[bcoop]

Hmm, after seeing your reply, I had to google.

In BBQ circles, very, very few choose a picnic over a blade roast. And in my experience, it's less fatty, which means more dry.

[ceyko]

Also, you can make nice jerky and stuff with a smoker. Just work out the cure and smoking times...done.

In all honesty, there are at least 10 of these threads on here with a good bit of information. It would be better to look those up/google and come back with specific questions.

[Baron Von Crowder]

In BBQ circles, very, very few choose a picnic over a blade roast. And in my experience, it's less fatty, which means more dry.

Not debating with you at all on this, you've forgotten more than I know about meat.

[Trick Pony]

I smoke picnic shoulders that have the shank bone in them with part of the skin on and they come out really good. Always juicy and I've never noticed any lack of fat in them. I actually prefer them to butt. They usually have them at Walmart.

[SMKR]

Go try to grill a whole brisket, and let me know how that turns out.


Grilling has it's place, but so does smoking. Smoking is more about tougher meats, that are cooked for a long time to break down the collagen and fat. It's also about flavor. Grilling is typically done at high temperatures. If I'm cooking steak, I get the grill as hot as I possibly can. If I'm smoking, it's low temperature and a lot of time.

Awe, ok, makes sense- thanks.

[SMKR]

Post some pictures of this mystery rig, dude. I can slide over some weekend and show you how to make a brisket on there.

Would love the how to, just let me know when, you are more than welcome to anytime. Here is a pic-

[Baron Von Crowder]

I'd love to have that smoker.

[krazy kris]

Hawt damn! When you said someone gave you a smoker I was expecting a cheapass thing. That thing is big pimpin

[Sleeper]

no shit. I was expecting some cheap ass 150.00 smoker.

That thing is tits man. Id kill for a rig like that.

[GrayStangGT]

Holy shit dude, you hit the jack pot.

[Skidmark]

Not debating with you at all on this, you've forgotten more than I know about meat.

You guys are slacking..

[Lone Sailor]

Smoking = lower temp (below 250*)
Grilling = higher temp (250* and higher)

[ceyko]

That's a damned nice smoker. I always thought it was against code to keep them in the garage though. Must be prominently displayed in front yard.

[Lone Sailor]

That's a damned nice smoker. I always thought it was against code to keep them in the garage though. Must be prominently displayed in front yard.

I can't say I blame him, after all we are in a day and age of code violations for far less than a smoker on a trailer in your front yard.