i started a new thread from the other one i had going with pictures as asked for....i copy/pasted my last post from other thread and edited it a bit....ok i went with skin on picinic shoulders that weighed 11.04 and 10.53 lbs each....i only lost 2lb 12oz from each one after taken the skin and some junk off of each....but i had to slice off some pork to get to some fat and under lying white tissue....so i had two flat slabs of pork, trimmed also with 6 smaller chunks of pork....grabbed my butchers twine and rolled the biggest pieces around the smaller chunks and tied it together....got them done, olive oiled, rubbed and wrapped and in the fridge at 7pm thursday night....so i have bout a 9lb and an 8lb shoulder and a smaller all pork ball that were ready for the smoker at 10am today
sorry i forgot pic's before i foiled them at 160, as i'm typing this now all i'm waiting for is 3 more degree's till a towl them then into the cooler for a couple of hours....they had a great golden brown bark to them with the meat pulling back from the leg bones....i'll get pic's of them when i get ready to pull them....i'm trying a twist on a finishing sauce that goes as follows....
1/4 cup apple cider vinegar
1/2 cup apple juice
1/4 cup jack daniels BB Q sauce
1/2 cup mollasses
1 tbsp paprika paprika
1 tbsp black pepper
3/4 cup brown sugar
i also used some of this sauce as a braise when i foiled the pork....well more pic's in a few hours when i pull it
...........bob
....
sorry i forgot pic's before i foiled them at 160, as i'm typing this now all i'm waiting for is 3 more degree's till a towl them then into the cooler for a couple of hours....they had a great golden brown bark to them with the meat pulling back from the leg bones....i'll get pic's of them when i get ready to pull them....i'm trying a twist on a finishing sauce that goes as follows....
1/4 cup apple cider vinegar
1/2 cup apple juice
1/4 cup jack daniels BB Q sauce
1/2 cup mollasses
1 tbsp paprika paprika
1 tbsp black pepper
3/4 cup brown sugar
i also used some of this sauce as a braise when i foiled the pork....well more pic's in a few hours when i pull it
....