Pork shoulder

Discussion in 'Meat Selection and Processing' started by c farmer, Jul 9, 2013.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Is there a thread on here on how to cut the shoulder into the butt and picnic. ( I cant find one )

    Butts are 2.99 a lb and whole shoulders are 1.99 a lb.
     
    Last edited: Jul 9, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No one knows?
     
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    I bet if you look on you tube , you will find a film of that....meat cutters are always showing off their skills on YouTube . Me personally I have no clue. Good luck.:sausage:
     
    Last edited: Jul 10, 2013
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I forget about u tube.  I will look there.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    After doing some research I think I will smoke the whole thing.  
     
  6. C farmer, if the goal is smoking, learn from my mistake.. smoke it whole.  lol   More likely to dry out as two smaller pieces.  I found that out the hard way in the beginning.
     
    c farmer likes this.
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    well there you go. I was gonna say smoke it whole , but I didn't want to discourage you from learning how to butcher a hog .[​IMG]
     
  8. I'm going to say cut it in half. but i need more info. How much does it weigh? what are you going to do with it? how are you planning on cooking it?

    Happy smoken.

    David
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I want to pull it and I think it was around 15 lb. Smoking in the mes.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have butchered many hogs and beef just not the cutting part. Lol

    Grandpap did that job and I never learned it before he got bad.
     
  11. fwismoker

    fwismoker Master of the Pit

    That's a big hunk of meat! What temp you goin at?
     
  12. CUT IT IN HALF! I don't care where the half line is. Use a knife to cut to the bone. Then a hacksaw with a new blade if you have to. You do not want to cook that in one piece!


    OH did i mention CUT IT IN HALF?

    Happy smoken.

    David
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Not sure? 250?
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ok 1 vote to cut in half.

    I have never done pp before
     
  15. fwismoker

    fwismoker Master of the Pit

    Ok I have 2-cents to throw in of you want
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Let's here it fwi
     
  17. fwismoker

    fwismoker Master of the Pit

    Ok..I'd probably cut it in half if only to get more bark.
    That said if you didn't want to cut it in half I'd hesitate to go that big in your MES.

    Again if you didn't cut it off feel better cooking it your drum since its close to being done.It'll take a lot of energy to cook that bad boy.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Would it cook better or quicker in half.
     
  19. fwismoker

    fwismoker Master of the Pit

    Either way it's faster to cut it in half.
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Could I cut in half and freeze 1 half for later? Would it effect the meat any?
     

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