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Picnic Shoulder question.

post #1 of 15
Thread Starter 
Ok, ive done butts from about 5-7 pounds. I want to try and do a picnic shoulder. The ones in the store look like they still have skin on them. Am I supposed to cut this skin off or does it just stay on there throughout the smoke.
post #2 of 15
I usually cut the skin off and trim the fat.
post #3 of 15
I agree with Cajun-1, Tim, on trimming the rind off. I like to leave a good layer of fat and then put that picnic in fat side down and let'er roll.

Now, while waiting for that picnic to "mature" in the slow smoke heat up a skillet full of oil to at least 375 and drop the cubed rind into the oil to make cracklins!

(Proud of me David?)

And don't forget Jeff's rub!

post #4 of 15
srmonty, ya got me... I usually throw the skin in the u know what. I promise, I'll never do it again.PDT_Armataz_01_13.gif
post #5 of 15
When i had the only picnic i have ever done on the smoker, i read a post on hole hawgs being skined before cooking, someone said "you can't get smoke thru a football", makes sense, Skin'em first
post #6 of 15
Well, that about makes us even! Until my good friend, David (Dacdots), called me out on this subject I, too, tossed the skin or gave it to my pooch for a treat!

That's why we are here! To learn new and different things no matter how commonplace or "usual" they are to others!

It is a big share all.

post #7 of 15
I guess it depends on what your going for.

I brine a shoulder for about a week and smoke it low and slow all day. Made one for supper tonight and made a cheap ham out of it.

Shoulders were on sale for $1.38 a few weeks ago so a bought a few and brined them. I like ham but they're usually $3.50 to $4.00 a pound this is a cheap solution. I leave the rind on when I'm doing a shoulder/ham, but take it off if I'm going to pull it or make a pork roast.

One of the few times I'll eat fat is when it's cooked into a hard crust.
post #8 of 15
I can find everydayat local wallyworld for $1.08 lb. Have never brined pork but I see there have been some posts on the subject.
post #9 of 15
Gee I bought mine at Wally World on sale for $1.38 usually $1.68 to $1.98 we pay more for everything up here!
post #10 of 15
I have made a couple hams, and left the skin on. But I actually kind of cold smoked it after curing/brining. Just a low fire, for about 12 hours. Internal temp never hit above 125.

Stored it wrapped in plastic for a week in fridge, then baked it at 250 till 190 near the bone. PLENTY of smoke flavor...was a great ham, overall.
post #11 of 15
I'm a skinless fan. The first one I smoked, I left the skin on... not much smoke flavor. The next time, I removed the skin... much better! That's the only way to do it in my book now!

Everyday price on shoulders here in DE is $0.99/lb at BJ's Wholesale Club. Every once in awhile, I can get them at Acme for $0.89/lb on sale.

Monty, thanks for that tip on cracklins... I have been tossing the skin out!
post #12 of 15
Shoot Deb, that's the best part!
post #13 of 15
You definately have to smoke a shoulder/ham very low and slow (110 ish) all day to get that yummy smoked ham taste. I low smoked it last weekend and cook smoked it this weekend Then I crank it up at the end (250ish) to make that rind hard and crunchy.

Man I'm moving! I can't believe the difference on prices even pork! I don't even want to know what you guys pay for ribs - I can't remeber the last year I saw any meat under a dollar a pound. I shop at BJ's and WallyWorld because they are sooo much cheaper than the local supermarket and still it way higher than what you guys get! Probaly because they turned all the farms into housing developments and casinos! grrrrrrrrrrrrr!
post #14 of 15
I know what you mean Debi, even if you go to Sam's or BJ's, you have to be the first one in the doors on the day they get them in.
post #15 of 15
Yeah and the meat comes in here on Thursday in the morning while I'm at work. Slim pickens at night!

The meat man putting meat out at BJ's last week tried to telling me they never sell packer briskets just flats and points. I told him I bought them in the spring he claims not. I know I bought at least two there, mostly at WalMart though for some reason Walmarts meats aren't as stringy. I think BJ's has been getting some super old hogs lately. They peel apart like the membrane on a rack of ribs - very strange meat!
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