Pork Shoulder First Time, need help please

m1garand

Newbie

Original poster

Jan 7, 2012

23

10

San Jose, CA

• Aug 4, 2012

• #1

Decided to try my hand at a pork shoulder. Went to Costco and Purchased one at 14lb.
I was going to cut it in half, however it was already cut in 2 slices. The slice I am going to cook tomorrow or actually late tonight
is not what I was expecting, there is a horizontal slice half way through the piece and one section is much thinner than the other end. My question is, is this common?. Do I need to cut the thinner portion off?

I am not going to foil it for my first go around.

IMG_1757.jpg

• m1garand
• Aug 4, 2012

IMG_1758.jpg

• m1garand
• Aug 4, 2012

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Aug 4, 2012

• #2

Do you have any butcher string...i would consider rolling the tail in a bit then tying so it stays in a more solid mass. The next time you see a butt like that in a double pack...i would really consider making buckboard bacon out of it... you have to remove the bone anyhow for BBB. 

 

m1garand

Newbie

Original poster

Thread starter

Jan 7, 2012

23

10

San Jose, CA

• Aug 4, 2012

• #3

Butchers string, ok, I will have to go get some, I was expecting just a round cut of meat.
Buckboard bacon? well I'll be back, I'll need to Google that

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Aug 4, 2012

• #4

http://www.smokingmeatforums.com/t/107339/curing-my-first-buckboard-bacon-its-done-w-q-view

Here is one of many Buckboard Bacon threads that can be found using our search bar found at the top of the page.

 It is amazing what is stored in the archives here. I spend hours reading different threads using our search engine.

Len

 

m1garand

Newbie

Original poster

Thread starter

Jan 7, 2012

23

10

San Jose, CA

• Aug 4, 2012

• #5

Yes, as in Google, I meant the search function :)

Picked up some Butchers string from the store, about to fire up the smoker
Hoping to get a steady temp quickly as I am tired :)