Picnic roast fat on or off?

Discussion in 'Grilling Pork' started by bellybuster, Mar 24, 2016.

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Did you trim it or not?

    Looking forward to some q-view!

    Al
     
  7. 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
     
  8. 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
     
    Last edited: Mar 25, 2016
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The tenderloin looks amazing!

    Love the bark on the butt!

    Al
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

    Richie
     

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

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