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Whole shoulder Butt and Picnic ! Should I cut in smaller 3-4 pound roast size?

post #1 of 9
Thread Starter 

Shoulder is 23 pounds, I intend to slow Smoke  it on my char-griller 3001 grillin' pro using the charcoal Smoker.

The meat will be for pulled Pork

 

I will take the skin off and cut off most of the fat down to about 1/4 inch all around and then use a rub to smoke it. and finish of the last hour or so with a sauce.

 

My main question is if I should cut the shoulder into smaller roasts thereby finishing with more Bark to provide more taste to the pulled pork .

 

Thank

ImBrayon

Canada

post #2 of 9

23 lbs. ! that's big !! . Did you get it from a butcher ?? add a picture of it.

post #3 of 9
Thread Starter 

Sorry about that it is only 11pounds ... my kg to lbs was not properly input.

post #4 of 9
Thread Starter 

lol and the sticker says Picnic not the whole shoulder lol

Nevertheless should I cut it up in 3 pièces

post #5 of 9

IMHO, I wouldn't cut it up. I would smoke it whole. When I cook a smaller piece of pork, it always seems a little drier to me but it may just be my imagination. 

 

Disco

post #6 of 9
Thread Starter 

Thank you that is what I was thinking of also ... would you have any comments in regards to the Skin Off ?

post #7 of 9

I would take the skin off because I don't think the rub and smoke will penetrate it. As for the fat, I trim it because I think there is lots of fat in the cut and that the thick fat layer stops some of the smoke flavour from going into the meat. However, I have only been smoking for a year and I have read posts from people who I really trust that suggest trimming and others I trust equally who suggest not trimming the fat.

 

Disco

post #8 of 9

By the way, if you do trim the fat, save it for sausages!

 

Disco

post #9 of 9
Remove the skin and cook it down for dog treats!
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