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In my post, I assumed Juicy was from Fat and my choice of Picnic shoulder ( unknowin to me at time of purchase ) to smoke was reason for lack of fat. I'd like to smoke a butt, but probably won't b/c 9 pounds of meat is too much for me.
Wish I knew that before I started down pork shoulder cook ... LOL ___ Life is a Journey
For anybody interested, My pork shoulder was plenty tender. It just wasn't very juicy. I took that because of the piece of meat I smoked being Picnic vs Shoulder. I took it off at the temperatures listed...
Had to share. Ate my Picnic shoulder last night, and was a bit disappointed. The meat was tender but a bit drier than I had expected. Probably referenced by the Butt vs Picnic meat having fat vs tendons. Today, I made another BBQ pork sandwich for dinner, but added the Lime Finishing sauce I...
Thanks,
I ate some picnic sliders tonight with BBQ Sauce. Meat was tender and had decent flavor, Q sauce was great, but I could definitely tell the meat wasn't stewed in fat like you suggested the Butt would have been. I'll definielly grab a butt next time I'm gonna make a shoulder.
and it's off.
Temp was 202 in soem spots, and 195 was the coolest. Wrapped in foil / towels right now. I tried the probe thing, but I have no idea what I'm supposed to be looking for first go. Hopefully i's done enough
not wrapped, the temp is moving up nicely without the wrap at around 260 grill temp. Just hitting 189 now. Just had to recoup from my coals running out in middle of cook.
At what temp does one bring inside to finish in an oven. Is there any pros / cons to doing so vs leaving outside to continue cook.
I'm in middle of my first Picnic Shoulder on Weber kettle. Currently About 11 hours in - and I hit a snag when Kingsford fuel ran out. My transition to new...
Thanks for all the feedback,
I have my own BBQ sauce that is pretty good. Home made out of this world. It's from the Weber recipe Triple Play BBQ that anybody can google for the recipe.
Those finishing sauces look interesting. Didn't even know about those I'll definitely play around with...
Jonos,
It's my first smoke on the Weber Kettle, so I went for inexpensive meat. I already have the meat in fridge, and The butts were 2 bucks a pound vs 1.20 for the shoulder. The Butts were quite a bit larger as well. Definitely noted though - I'll keep that in mind for future smoke.
I've got my first run planning for.
Meat : I've got a 9 pound Picnic shoulder ( I need to cut the skin off but leave some fat from what I gather )
Time : 12-14ish hour slow and low cook
Final done temp : 205 degrees?
Smoker - Weber Kettle with snake method setup with water ( already tested...
Im' curious. I've been playing around with Snake method - but using a foil tray with water to stabilize the temp. Have you tried both ways. Any thoughts on it.
Thanks
I don't know, but I've been doing a couple charcoal test runs (3 tests, one I had to stop at the start b/c 6 coals took way too long to come up to heat. Tonight was my latest test ) using the snake method and I've found it pretty effective for maintaining a consistent temp around 260 degrees...
Thanks, I'll do that,
I had read some of your posts on the MEB30 before deciding to buy the MEB30. Was able to grab last year's clearance model for 135 bucks too. That helped.
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