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Picnic roast fat on or off?

post #1 of 11
Thread Starter 
Gonna do a nice picnic shoulder today for pulled pork. The thick layer of fat, should I leave it on for cooking?
Thanks
post #2 of 11
Quote:
Originally Posted by Bellybuster View Post

Gonna do a nice picnic shoulder today for pulled pork. The thick layer of fat, should I leave it on for cooking?
Thanks

Bb I just did one with skin on to try getting a crispy skin,you won't have much bark but it works.

Richie

 

http://www.smokingmeatforums.com/t/243397/1st-real-smoke-for-my-wsm-18-5-pork-shoulder

post #3 of 11

That depends on you. If you want max bark and smoke flavor, take it off or trim to 1/4". If you remove the skin, smoke it anyway. Good in beans and soups and the Dog will love you if you cut in strips for treats...JJ

post #4 of 11
Thread Starter 
Thanks guys, I left it on. Been going a few hours now and is at 132 IT. Smells like heaven.
post #5 of 11
Thread Starter 
Just for interest, below 30F here today and the MES is having no issue keeping up
post #6 of 11

Did you trim it or not?

 

Looking forward to some q-view!

 

Al

post #7 of 11
Thread Starter 

I did not trim, roast has been in for 4 1/2 hours. IT is at 152 and now slowly climbing. Will pull at 195ish and tent/rest.

   This one is not being eaten tonight. I will portion it out for kids lunches and mine of course.

   I have a couple pork tenderloins going on soon for tonight's supper

post #8 of 11
Thread Starter 


Little late but.... The tenderloins were amazing. Moist and juicy.
The shoulder looks great but was too late to pull last night so I rested for an hour then refrigerated, letting it warm to room temp now.
Had a hell of a time getting the IT of the shoulder above 190. It sat there for hours so I pulled it out of the smoker at 191. I'm sure it will be ok.
Smoked with cherry wood for 10+ hours
post #9 of 11

The tenderloin looks amazing!

 

Love the bark on the butt!

 

Al

post #10 of 11

That bone looks like it is going to pull right out,nice job

Richie

post #11 of 11
Thread Starter 


Wow... Some good. Made a cider vinegar based finishing sauce and paprika slaw. Oh my.
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