Pork shoulder

[themule69]

yes

Now do you want the answer to question 2?

 

[pc farmer]

Yes didn't answer #1.

 

[themule69]

It did answer #1. Maybe you didn't understand the question.

 

[pc farmer]

I guess I don't.

 

[pc farmer]

2013-07-12_18-58-21_558.jpg

• pc farmer
• Jul 12, 2013

All rubbed up.

Also fixing my mes.

Can't wait to get uds done.

 

[hambone1950]

Who's on first?:sausage:

 

[pc farmer]

Mes is back and going to smoke it.

 

[pc farmer]

OK bringing this back up.

I bought a 9.2 lb bone -in skin - on shoulder.

Going to take skin off to rub and smoke.

Figuring that its only 9 lb I would keep it whole.

Going in smoker tomorrow evening for a over night smoke.

 

[pc farmer]

Sound like a ok plan?

 

[dirtsailor2003]

Yep sounds like a plan. At 250 I'd figure right around 2 hours per pound and add a couple hours to be on the safe side. I smoke mine at 265* to an IT of 205*. Pull from the smoker fil and rest for a hour then pull.

 

[pc farmer]

I did my last butt at 275. 

Worked out good.

 

[smoking b]

You said skin - is this a picnic you are gonna smoke?

 

[pc farmer]

Tag says pork shoulder picnic.

 

[smoking b]

Tag says pork shoulder picnic.

Ok you should consider saving the skin for pork rinds 

  Also the picnic has a stronger pork flavor than a butt & due to the higher ratio of connective tissue to meat (a butt has a higher fat/meat ratio) it may take a little longer to finish & I would suggest taking it to 205* to make sure it comes out great for you.

 

[pc farmer]

Ok you should consider saving the skin for pork rinds 

  Also the picnic has a stronger pork flavor than a butt & due to the higher ratio of connective tissue to meat (a butt has a higher fat/meat ratio) it may take a little longer to finish & I would suggest taking it to 205* to make sure it comes out great for you.

Thanks for the info, think I will smoke at 250-275.  

I love pork rinds.

Have to look up how to cook them.

 

[dirtsailor2003]

I have a picnic that I am going to smoke soon and I plan on smoking the skin, then dehydrating it to make smokey dog chews for our herd of dogs!

 

[smoking b]

Thanks for the info, think I will smoke at 250-275.  

I love pork rinds.

Have to look up how to cook them.

Just in case my reply was confusing I was meaning I would take the IT of the picnic to 205* not run the smoker at 205*

 

[pc farmer]

I understood, my last butt I took to a IT of 207. 

 

[smoking b]

I understood, my last butt I took to a IT of 207. 

Good deal 

  Looking forward to some Q-view when you get started 

 

[pc farmer]

Keep tuned in.