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First Pok Shoulder

post #1 of 11
Thread Starter 
I am going to be doing my first pork shoulder in a few weeks, so I am going to practice with a 4# shoulder tomorrow ( I would rather practice on my wife instead of 35 people).

I trimmed off the tough skin (I do not know the correct terminology) that was around the shoulder. I did leave a lot of fat on it though. Is this the correct way or should I have left it on?

Thank you.

post #2 of 11
Is this a shoulder "butt" or a Picnic?

"I did leave a lot of fat on it though. Is this the correct way, or should I have left it on?"

Now that, is a confusing sentence.

Is it on, or isnt it.

We want to help, just clarify please
post #3 of 11
Thread Starter 

Re: First Pok Shoulder

Sorry for the confusion. It is a Picnic and what I wanted to know was should I have left the skin on instead of trimming it off.
post #4 of 11
I never thought to trim a pork butt. I just season it, and cook it. How did you expermiment come out, let us know the results. if nothing else, you may have cut a lot of time off the cook.
post #5 of 11
Funk, it's just a matter of personal preference. Removing the skin before hand allows for more surface area that can be rubbed and smoked. Leaving the skin on during the smoke will harden the skin -now called a rind- and some find it easier to remove but it also acts as a barrier that prevents the smoke from reacting with the meat underneath.
post #6 of 11
I see now Funk, I do trim off the skin, but leave the cap. But as Earl states, its a preference thing.
post #7 of 11
Thread Starter 

Re: First Pok Shoulder

Thanks for the response. It turned out pretty good and I am looking forward to doing the 8-10# for my sons birthday. I read about when the meat stays at one temperature for hours, and I am glad that I had a chance to experience it. I think that it stayed between 145-150 for three hours. What expected to be 5 hours was a little over 7 1/2 hours.

Thanks again.

post #8 of 11
Oh crud, I forgot to answer my original question to you Funk.

Pulling a butt vs picnic:

The butt is a little higher up the should, the muscles are a little more uniform, and there is more fat to render, and the meat pulls apart alot easier for pulled pork (read: butter meat)

The picnic on the other hand, is a bit leaner, as its further down the leg. So when I'm pulling a picnic, some of the "higher" meat pulls nice and easy. But then you'll start getting some of this lower meat, which has a definite feel of a more dense nature. For this stuff, I switch over to the Chef's knife and chop up that stuff.

Just a little info that might help someone out with these two similar, but different, cuts.
post #9 of 11
Thread Starter 

Re: First Pok Shoulder


Thanks for the information regarding butt vs picnic. When I do my next one, i am planning on having it done about an hour or two before everything else is ready. I am planning on wrapping it in foil and placing it in the cool. If I let it sit a couple of hours, should I pull it first and then foil it or pull it after the two hours? Thank you for all the help. i love this site.

post #10 of 11
Pull after its been in the cooler for couple hours.

I open mine (carefully!) in a casserole dish, for it will be very very juicy.

Pope the bone out (meat might have already fallen off) and then pull (I use heavy duty gloves).

Once done, I pour all that juicy porky goodness right back over the top.

Hmm,,, now I'm hungry!
post #11 of 11
Way to go Bill, just had lunch about 1 hour ago, now I have these hogs running around in my head. I need a pulled pork sammie.
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