Hey all,
Bakerman here with his first attempt at shoulder smoke for PP. I like many love LOVE LOVE Eastern Carolina PP. Been to several pig pickin's down at the Outer Banks and at my sisters home in Spot N.C. If you have not tried Eastern Carolina style you are missing out IMO. I live in Maryland so BBQing is not quite the religion it is further south. I am going to attempt to replicate as close as possible the taste and experience in my Master Built Propane smoker the Carolina stye PP.
I am at work as of right now, but have been prepping for most of the week to accomplish this meal. Yesterday I went to BJ's Wholesale and was hoping to purchase 2 Boston butts. Unfortunately they only had "picnic" shoulders with the skin on. For less than $20 I secured two of them rascals and took them home. Last night I prepped them with the uncertain feeling that I might have made a dumb mistake. I removed the thick skin and most of the fat under it. Of course I had a dull knife so it took a while but I learned a lesson, so that was fine. After removing the skin I placed the nude meat in a disposable foil pan and applied liberal amounts of plain cheap mustard. I was going to use Jeff's rub but I found some McCormick Rub at BJ's and went with that. I sprinkled/ doused the 2 shoulders with mustard and rub then covered the pans in cellophane and placed them in the fridge.
I was relieved to read this thread this morning: http://www.smokingmeatforums.com/t/49602/need-help-with-a-pork-picnic-shoulder
To find out I actually made the right move by removing the skin made my day. I will proceed tonight with the all night smoke (my first ).
Shooting for a 9pm start and 3 am check to make sure all is right with my smoker. I will post Q views once I begin, I did take a couple of snaps of the before ( after the skin removal ) , so I will post those pictures as well.
I assured my wife last night that I am not crazy, that I actually enjoy doing this. In some weird way it soothes me to know I am making some good food for my family. She responded with "as long as your cooking I'm okay with that". Ha!
On a side note. While I was down visiting my sister last week I made some BBQ ribs using their oven ( they don't have a smoker). I brought some of Jeff's rub down with me and they turned out pretty good. I was disappointed they fell apart taking them off the grill. But my sister and her husband remarked they where "the best ribs we ever had." That made me feel pretty good.
Hopefully my results with the shoulders will be better.
So wish me luck and I will return with my porcine pix in a few days.
Bakerman
Bakerman here with his first attempt at shoulder smoke for PP. I like many love LOVE LOVE Eastern Carolina PP. Been to several pig pickin's down at the Outer Banks and at my sisters home in Spot N.C. If you have not tried Eastern Carolina style you are missing out IMO. I live in Maryland so BBQing is not quite the religion it is further south. I am going to attempt to replicate as close as possible the taste and experience in my Master Built Propane smoker the Carolina stye PP.
I am at work as of right now, but have been prepping for most of the week to accomplish this meal. Yesterday I went to BJ's Wholesale and was hoping to purchase 2 Boston butts. Unfortunately they only had "picnic" shoulders with the skin on. For less than $20 I secured two of them rascals and took them home. Last night I prepped them with the uncertain feeling that I might have made a dumb mistake. I removed the thick skin and most of the fat under it. Of course I had a dull knife so it took a while but I learned a lesson, so that was fine. After removing the skin I placed the nude meat in a disposable foil pan and applied liberal amounts of plain cheap mustard. I was going to use Jeff's rub but I found some McCormick Rub at BJ's and went with that. I sprinkled/ doused the 2 shoulders with mustard and rub then covered the pans in cellophane and placed them in the fridge.
I was relieved to read this thread this morning: http://www.smokingmeatforums.com/t/49602/need-help-with-a-pork-picnic-shoulder
To find out I actually made the right move by removing the skin made my day. I will proceed tonight with the all night smoke (my first ).
Shooting for a 9pm start and 3 am check to make sure all is right with my smoker. I will post Q views once I begin, I did take a couple of snaps of the before ( after the skin removal ) , so I will post those pictures as well.
I assured my wife last night that I am not crazy, that I actually enjoy doing this. In some weird way it soothes me to know I am making some good food for my family. She responded with "as long as your cooking I'm okay with that". Ha!
On a side note. While I was down visiting my sister last week I made some BBQ ribs using their oven ( they don't have a smoker). I brought some of Jeff's rub down with me and they turned out pretty good. I was disappointed they fell apart taking them off the grill. But my sister and her husband remarked they where "the best ribs we ever had." That made me feel pretty good.
Hopefully my results with the shoulders will be better.
So wish me luck and I will return with my porcine pix in a few days.
Bakerman
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