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Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

post #1 of 8
Thread Starter 

Picked a whole shoulder $1.49# seemed like a decent price. I mixed up Pops Brine and put it in and then injects a lot of it along the bone and into the muscle. Figuring on leaving it in for 3 weeks.

So my questions are.

When I smoke would you take the skin off or leave it on. Never did a whole shoulder from fresh only picked up picnic hams that a company used to make.

Next would be how would you smoke it, I have Cookshack Electric, a Rec Tec Pellet and an Old Smokey 22" Charcoal grill.

What wood would you use, I have some oak, pecan, hickory, mesquite, plum, apple.

Will no doubt have more along the way but we will get to them then.

 

Thank you

post #2 of 8
Quote:
Originally Posted by shtrdave View Post
 

Picked a whole shoulder $1.49# seemed like a decent price. I mixed up Pops Brine and put it in and then injects a lot of it along the bone and into the muscle. Figuring on leaving it in for 3 weeks.

 

Sounds good to me! I have a piece of a boneless butt enjoying that same jaccuzzi.

So my questions are.

When I smoke would you take the skin off or leave it on. Never did a whole shoulder from fresh only picked up picnic hams that a company used to make.

 

I have done it both ways, the skin inhibits the rubs from getting to the meat. You have to cook it a awhile though to get it done. If I am cool smoking and then going to the oven I leave it on, nothing looks as right as that crisscrossed patten with whole cloves stuck in it. Its what you are planning to do.

Next would be how would you smoke it, I have Cookshack Electric, a Rec Tec Pellet and an Old Smokey 22" Charcoal grill.

 

You which ever one you like to smoke on, are you going to do a "Bearcarver Two-step"? A double smoke. I like that and I also do a cool smoke then come back and cook it in the oven in foil. Fall on the floor tender, very suseptible to glazes, and has that nice smoke flavor.

What wood would you use, I have some oak, pecan, hickory, mesquite, plum, apple.

 

I LOVE pecan!! That being said, hickory with some apple is the most common and what folks expect to taste. So if I am not just cooking for home, I'd do hickory/apple.

Will no doubt have more along the way but we will get to them then.

 

Thank you

post #3 of 8

Or hot smoke it to 155 IT like buckboard bacon. Slice some of it super thin like prosciutto and wrap a slice around a chunk of smoked cheese. Keep a mop handy to mop up the drool though.

post #4 of 8
Thread Starter 

I am taking out of the brine, wanted to do it last weekend but that didn't work out so tonight it is.

Not wanting pulled or shredded, so cook to the 155-160 range.

I think I am going to leave the skin on to smoke, going to be doing it in the cookshack electric as it is easier than the pellet cooker for me for overnight cooks.

Butts usually are 12-13 hours to get done, so I am thinking this would be done sooner as I am not going to 200+ but not sure how much sooner.

Any ideas on the time to get me to the 155 mark on something that is 7 pound ish?

post #5 of 8

Going to a lower finish , should be about an hour/lb. , keep the probe in to verify .

 

Sounds good , send the Q-view and have fun . . .

post #6 of 8
Thread Starter 

Fresh Picnic shoulder I brine cured for 4 weeks, took out rinsed well, Garlic Powder and Black Pepper. Left the skin on. Put it in the Cookshack skin down at 5:45am at 225° took it out 11 hours later internal temp was 178° came out very good, moist and tender. Was about 8# if I remember correctly when I bought it.

I ate way to much.

Getting ready for the Cookshack.

 

About 7 hours in Internal was 160° Not sure what happened to the pic, maybe it was the heat or something. A photographer I am not.

 

All done.

 

And cut up some.

post #7 of 8

Wow lookin good, I can see the moisture. If you add tender to the equation it had to be good!

 

Bet you had a house full smilie faces.

 

Nice job!

post #8 of 8
Looks great. I have wanted to do this too. Thanks for the info.
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