Nonnymus wrote:
>
> I have an interesting little taste comparison happening here at the
> house. I recently did a butt in my Bradley, using my standard and quite
> typical, technique. The butt was soaked in my apple juice marinade for
> several days, then patted dry, slathered in warm bacon fat and coated
> with my own dry rub, S&P. It was apple smoked for about 15 hours to
> 180f, then the bone pulled out (light finger pressure) and the butt
> pulled and chopped. As with Brick, I cut off a lot of the bark/fat and
> then finely chopped it with a clever, adding it back to blend in with
> the interior meat.
>
> This morning, my good friend and neighbor brought over some pork he'd
> cooked in his electric oven overnight. He'd scored a 24" or so long
> loin at Costco and had baked it. The only thing he'd done was to
> sprinkle it well with S&P before cutting into two parallel pieces in his
> baking tray. This morning, he cut the pieces into about 4" chunks and
> popped them apart with a fork. There was no marinade, smoke or rub
> applied except for the S&P. He brought me over a couple pounds and it
> smelled great. IMHO, he always tends to overcook all meat, so that's
> another difference.
>
> Tonight, Mrs Nonny and I are going to make two pulled pork sandwiches
> with slaw on them. One will be my smoked butt and the other my friend's
> version. We'll cut each sandwich in half, giving ourselves half of
> each. We both usually sprinkle our sandwiches with spicy vinegar, but
> for the taste test tonight, I think we'll start out "dry," at least at
> first.
>
> It should be interesting.
>
> --
> ---Nonnymus---
> You don’t stand any taller by
> trying to make others appear shorter.

Besides the technique differences, I'm not sure you have much of a valid
comparison between a butt and a loin.