smoked shoulder question.....

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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.
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
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??
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 got a $1.00 off coupon.

thanks for the info!! skin taken off, fat side is at 162degs and getting ready to foil it!!
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 was a mix of spices with apple cider, smoked with mesquite.

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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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