Pork shoulder

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

  1. yes

    Now do you want the answer to question 2?
     
  2. c farmer

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

    Yes didn't answer #1.
     
  3. It did answer #1. Maybe you didn't understand the question.[​IMG]
     
  4. c farmer

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

    I guess I don't.
     
  5. c farmer

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


    All rubbed up.

    Also fixing my mes.

    Can't wait to get uds done.
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Who's on first?:sausage:
     
  7. c farmer

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

    Mes is back and going to smoke it.
     
  8. c farmer

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

    OK bringing this back up.

    I bought a 9.2 lb bone -in skin - on shoulder.

    Going to take skin off to rub and smoke.

    Figuring that its only 9 lb I would keep it whole.

    Going in smoker tomorrow evening for a over night smoke.
     
  9. c farmer

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

    Sound like a ok plan?
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep sounds like a plan. At 250 I'd figure right around 2 hours per pound and add a couple hours to be on the safe side. I smoke mine at 265* to an IT of 205*. Pull from the smoker fil and rest for a hour then pull.
     
  11. c farmer

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

    I did my last butt at 275. 

    Worked out good.
     
  12. You said skin - is this a picnic you are gonna smoke?
     
  13. c farmer

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

    Tag says pork shoulder picnic.
     
  14. Ok you should consider saving the skin for pork rinds  [​IMG]   Also the picnic has a stronger pork flavor than a butt & due to the higher ratio of connective tissue to meat (a butt has a higher fat/meat ratio) it may take a little longer to finish & I would suggest taking it to 205* to make sure it comes out great for you.
     
    beeflover likes this.
  15. c farmer

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

    Thanks for the info, think I will smoke at 250-275.  

    I love pork rinds.

    Have to look up how to cook them.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have a picnic that I am going to smoke soon and I plan on smoking the skin, then dehydrating it to make smokey dog chews for our herd of dogs!
     
  17. Just in case my reply was confusing I was meaning I would take the IT of the picnic to 205* not run the smoker at 205*
     
  18. c farmer

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

    I understood, my last butt I took to a IT of 207. 
     
  19. Good deal  [​IMG]   Looking forward to some Q-view when you get started  [​IMG]
     
  20. c farmer

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

    Keep tuned in.      [​IMG]
     

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