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smoked shoulder question.....

vman

Fire Starter
63
10
Joined Jul 26, 2006
ok, i found a shoulder this morning...my question is; do you remove the skin or leave it on for the smoke?
 

oillogger

Meat Mopper
OTBS Member
263
12
Joined Jun 25, 2006
I would probably score it all the way down to the meat. That way some of the smoke can get to the meat and the fat can drip all over the roast.
 

smokin_all_night

Meat Mopper
OTBS Member
190
10
Joined Jul 3, 2005
I agree with oillogger, trim the skin. Trim it by peeling it away with a sharp knife. Start at one edge and pull while slicing between the skin and the shoulder with the tip of the knife. The pork shoulder is sold these days in two pieces, the “Picnic†and the “pork shoulder Boston Buttâ€. When together as one piece, it is usually referred to as a long shoulder or whole shoulder. What you have is probably the Picnic. A cap of fat is desirable so do not trim the fat before cooking. I prefer to place the shoulder on the shelf fat side uo but there are those who believe otherwise.

Good luck,

Aubrey Page
-----------------
OTBS #007
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Cut the skin off, leave a good fat cap and smoke it fat side down :D
 

larry maddock

Master of the Pit
OTBS Member
1,070
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Joined Sep 27, 2005
yo vman dude,
cut the skin off--
and save it to throw in the next pot of beans.
also save some meat for the pot--
and you have to have the bone in beans.

do i even need to mention cornbread??
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
V it looks like you got your answer. And if you invite larry over, you need to make sure you put on a pot of beans as well as that shoulder.
 

larry maddock

Master of the Pit
OTBS Member
1,070
10
Joined Sep 27, 2005
yo,
thats it
weather watch says rain sat and sun.
this is the bad part of having electric smoker.

shank HAMS are on sale 99cents a lb.
I USE THESE MAINLY FOR SEASONING
i got a $1.00 off coupon.

ITS BEANS- ITS NAVY BEANS AND PINTOS
 

vman

Fire Starter
63
10
Joined Jul 26, 2006
thanks for the info!! skin taken off, fat side down....it is at 162degs and getting ready to foil it!!
1c0c6e71_vbattach10983.jpg
 

vman

Fire Starter
63
10
Joined Jul 26, 2006
my only regret is that i did not buy a bigger shoulder! the juice in the foil gave some of the meat a yellow tint to it....it was a mix of spices with apple cider, smoked with mesquite.
aed40703_vbattach10985.jpg

c2f0e19f_vbattach10984.jpg
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Thanks for reminding me what BBQ is all about. Nothing like spending a few hours doing what you love, drink a few cold ones, and finishing up with great looking food.
 

bwsmith_2000

Master of the Pit
OTBS Member
1,350
13
Joined Jul 9, 2005
Vman,
Great looking shoulder! Hope it tastes as good as it looks. Enjoy.....
 

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