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Boneless Pork Shoulder Roast

post #1 of 7
Thread Starter 

Should I leave the netting on a Boneless Pork Shoulder? That was all my supermarket had last night and I didn't want to wait to buy something else. Thanks for any suggestions.

post #2 of 7

Be kinda hard to lather with mustard and spread your rub......don't ya think?

post #3 of 7
Thread Starter 

Well I guess that's the last time I ask for any advice here. Thanks.

post #4 of 7

Take the netting off guy, it will stick to the meat and when you do take it off most of the bark will come with it, take care.

post #5 of 7
Quote:
Originally Posted by Flash View Post

Be kinda hard to lather with mustard and spread your rub......don't ya think?



Seriously, that is a response by an OTBS member, to a question by a newcomer to the site.  I guess I need to reread the qualifications for this "honor"

post #6 of 7
Quote:
Originally Posted by RowdyRawhide View Post





Seriously, that is a response by an OTBS member, to a question by a newcomer to the site.  I guess I need to reread the qualifications for this "honor"


Rowdy, you're gonna be a real pip here. I can tell. Lighten up a little. You'll enjoy the ride much more. icon_mrgreen.gif

 

post #7 of 7
Quote:
Originally Posted by BillyWolf View Post

Well I guess that's the last time I ask for any advice here. Thanks.



Well you asked. rolleyes.gif Sorry if you found that answer short, but actually I had little time when I posted. I mean think on it some, short and to the point it was.  If it is still in a bag, how else are you gonna cover with mustard and rub thoroughly. Also since you posted in the GRILLING section, I would hate to have that plastic adhere to the meat or catch fire, as I am sure that was not your intention. It could cause issues with the taste of the meat.  Kinda like buying a steak and cooking it in a wrapper.  I apologize if I offending you newbie, but please don't stop asking questions. I'll try not and be so short next time.

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