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The time has come for me to do an overnighter and a pork butt, in the WSM.
But how do I describe it to the butcher, in East of Pond english, to make sure I order and get, what I need?

ha ha, i have the same problem. think that when my wsm arrives i will go into the butchers for a spare rib rack and walk out with half a pig. would be nice if someone could post a 'what to ask yer butcher for' reference guide.

still doesn't help you though, soz

Have a mooch through this thread my friends:

viewtopic.php?f=17&t=366&p=1907&hilit=Neck+end#p1907

Cheers

Adie

A pork shoulder can be divided into two parts:

"Butt" end - so called because it is the butt end of the shoulder (it isn't the actual "butt" of the pig...just the shoulder)

"Shank" end - so called because it has the shank bone in it. The back "shoulder" of a pig would be called a haunch or a ham.

The butt (front) is generally preferred because it has less connective tissue in it.

If your butcher doesn't know what a pork shoulder front is, find another butcher

Hmmm, I understood the Butt reference to be a collective term used to describe the method of transport, i.e in Barrel Butts.

I think the butt cut was described to me by an english victualler as a "Full Shoulder with the Hock End and the Hand trimmed off then squared". However, this seems to vary from region to region and country to country. But I believe the separate parts of the shoulder to be Top to Bottom (Hock) as opposed to Front to Rear (Butt). I will ask mine next time I pick some up.

My best way of training a local butcher was to take him one from Trotters in Scarborough. The minute he saw it he knew what it was. That said I tend to always buy mine from Trotters now.

Cheers

Adie

At my local butcher I ask for Whole Neck End Pork Shoulder, I then ask them to cut off the skin and take off any neck bone - you want to leave the shoulder blade/bone in. Pretty much a Pork 'Butt' as far as I'm aware.

jotch wrote:At my local butcher I ask for Whole Neck End Pork Shoulder, I then ask them to cut off the skin and take off any neck bone - you want to leave the shoulder blade/bone in. Pretty much a Pork 'Butt' as far as I'm aware.

Yep, I would say that is the right bit.

I ask for a bone in pork shoulder about 5lb, with the skin and fat removed. not sure if this is correct, but i'm happy with the meat

Now, I am not a Butcher or a Historian or a Linguist...but....

I thought the name we know as "Butt" came from the barrels that contained the salted meat that was shipped to the New World...ie; Boston....hence the name..."Boston Butts" Butts being the barrels that contained the meat. Most probably pork neck/shoulder.

Just saying!

That's it ordered for collection next Friday.
Said it would be about 6lb in weight and cost £12 or £13 pounds.
Is that reasonable?

Also took the opportunity to talk to him about brisket and have with the tip and flat. (apols if I got those terms wrong) When he asked me what size I needed, I didn't know and said the same as the pork butt.
But I guess I got that wrong. Would the "full" brisket not be much heavier than the butt?
Price wise, he thought about £14 or £15 for a 6lb brisket.
Is that ok pricewise?