- 53 Posts. Joined 7/2013
- Location: Western Pennsylvania
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Preparing pork shoulder
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Can you take a picture of it? Is it a whole shoulder? Sometimes those come cryovac'd in packs of two. Kind of hard to tell until you unwrap it. Is there a reason you don't want to just do the whole thing? It freezes exceptionally well you know. I would not cut it up into a bunch of little 2 pound pieces if I were you but that is just me. You could cut it in half. But that's all the further I would go myself.
If there's anything ya wanna trim off, ya can.... Generally though I just rub & toss it on the smoker !
If it is a big shoulder, this is what I do. Pretty self explanatory. I like to score the fat cap like this to get more smoke and seasoning to the meat. You want the fat. That stuff all renders down through the meat and leaves flavor in it's wake. Don't forget to catch all those drippings. They are great. Not a thing to waste. If you want the seasoning to really stick to the shoulder you can brush it with mustard or mayo for some stickum. It doesn't affect the flavor or anything. It just gives the rub something to stick to.
If I am using my Kettle BBQ with only one rack I put the shoulder up on my roast rack to keep it up and out of the grease. You don't want your pork swimming in fat. Otherwise you can just put a catch pan on the rack below.