What is the difference between the Boston Butt and the Picnic cut of the pork shoulder? I was smoking a Picnic today, and I was not impressed. I took it off of the grill after 7 hours at 225-250 deg F. The pork did not want to pull apart. I have a thermometer from Brookstone that has not failed me before. I am just trying to find out if it is the cut of pork or if it is the thermometer. I made pulled pork from a pork shoulder, a couple of weeks ago, and it was easy to pull apart and no troubles. Anyone have any idea where I went wrong?