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Discussion in 'Meat Selection and Processing' started by c farmer, Jul 9, 2013.
Now do you want the answer to question 2?
Yes didn't answer #1.
It did answer #1. Maybe you didn't understand the question.
I guess I don't.
All rubbed up.
Also fixing my mes.
Can't wait to get uds done.
Who's on first?:sausage:
Mes is back and going to smoke it.
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.
Sound like a ok plan?
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.
I did my last butt at 275.
Worked out good.
You said skin - is this a picnic you are gonna smoke?
Tag says pork shoulder picnic.
Ok you should consider saving the skin for pork rinds 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.
Thanks for the info, think I will smoke at 250-275.
I love pork rinds.
Have to look up how to cook them.
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!
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*
I understood, my last butt I took to a IT of 207.
Good deal Looking forward to some Q-view when you get started
Keep tuned in.