Smoking the whole shoulder with skin on

cheapchalee · Oct 9, 2009

Haven't done it in awhile, any tips? I can only fit one at a time into the smoker, small vertical smoker. Gonna put it about 220 or so and take it up to 200, then wrap it. The customer wants it to have with his sourkraut. He has had some of my smoked ham before. He wanted it smoked with the bone in.
Orignally he wanted 2 picnic's, but the Thai butcher over here delivered the whole shoulder. So I gonna have to make 2 different smokes. I'll post pic's later.

Later, Charlie

alx · Oct 9, 2009

When i do whole pigs about 1/2 way thru i peel off skin-easier when partialy cooked and then rub.Dont know many who eat it-some love it..Some folk fry it for cracklins.

Keep us updated....My shoulders seem best at 250 degree in my smoker.I foil at 175 degree to speed up process considerably...

cheapchalee · Oct 10, 2009

Just an update on the smoke. Started this morning at 6:30, didn't think it was going to fit into the smoker. Will post as the day goes on, I'll try and get some pictures before I wrap it. I think this might be to much for the guy as I think this is the whole shoulder which would be the picnic and Boston butt together.

The shoulder

Flesh Side

in the smoker

Will update later, Charlie

tasunkawitko · Oct 10, 2009

you have got quite a treat there! enjoy!

alx · Oct 10, 2009

Looks great.Will tune in for finish tomorrow...

beer-b-q · Oct 10, 2009

Looks Great, Keep the Qview coming...

cheapchalee · Oct 10, 2009

Four and a half hours in and it's at 123.

Notice how it has slipped down in the smoker

Coming Soon, this was a little over 8 kilo's when I started. Just looking at these pictures have got me wondering how the hell I'm gonna get that out to foil it.

cheapchalee · Oct 10, 2009

6 Hours and 143 degrees, looking good.

Later

9 hours 158 degrees

alaskansmokesignals · Oct 10, 2009

That had to work out well for you; looks great.

I'll now take a break from this computer and go head to the kitchen; I'm hungry!

cheapchalee · Oct 10, 2009

10 hours 163 degrees

13 hours 173 degrees , debating pulling and putting foil on

couldn't find an easy way to pull it out, so it's 15 hours and 181 degrees

cheapchalee · Oct 10, 2009

Well I couldn't foil it at 185 couldn't get it out. Well at 10:30 last night it got up to 200 so I decided to pull it and foil, wrap ,cooler. Just looked at it in the cooler and it's still pretty warm. Here's some pic's.

The lower shank was real loose and I thought that when I tried to pull it from the rack it was going to come out.

Well, I'm going to call and deliver this later this morning. It's still wrapped and in the cooler, still pretty warm. If he doesn't want the other shoulder I think I'll smoke it up tomorrow for a going away party I got coming up. (going back to work)

I tasted a little of the skin and it brought back a lot of memories of my youth in Florida. Had to pry the skin from the rack.

Charlie

got14u · Oct 10, 2009

great job....wish i was there to test it out before delivery

cheapchalee · Oct 11, 2009

This started out at just a little over 8 kilo and finished up at around 4.8 kilo. Well I'm off to make the delivery, then relax with a few cold ones.

Charlie

tasunkawitko · Oct 11, 2009

absolutely beautiful job, charlie - that shoulder is exactly how one should look!

chefrob · Oct 11, 2009

nice job...that has some nice color on it!

cheapchalee · Oct 12, 2009

Put the other leg, in this morning at 6:30, no pictures as the wife went with the neighbors to visit 4 Thai Temples today and pick up her daughter. Maybe I'll try some with the phone later. Going to keep this one for myself and make some PP

Charlie

chefrob · Oct 12, 2009

now there's the spirit.......

cheapchalee · Oct 12, 2009

Well here is the other front part of that pig.

more to come

update: 5 hours 132 degrees

cheapchalee · Oct 12, 2009

Six hours 143 degrees.

cheapchalee · Oct 13, 2009

Well it took 14 hours to get up to 195, and I was tired so I foile and wrapped, put it in the cooler and to bed I went. Got up this morning, had a cup of coffee then I started to pull.
I had been reading this morning or last night about foiling or not and how it made the meat "mushy". Well I 'll have to admitt after the shoulder was in the cooler for about 9 hours, it was still pretty warm. The meat wasn't dry, and I don't think it was "mushy", it was definaley moist. Well here are some pic's.

into the foil

Pulling back the skin

Final Product

Dog Food

Will update the final weight loss later, but I think with the bone in, skin on there is almost a 70% weight loss.

Update-- 2.5 kilo final product, started at 8+ kilo's

Charlie

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