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smoked shoulder question.....

Discussion in 'Pork' started by vman, Sep 6, 2006.

  1. vman

    vman Fire Starter

    ok, i found a shoulder this morning...my question is; do you remove the skin or leave it on for the smoke?
  2. oillogger

    oillogger Meat Mopper OTBS Member

    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.
  3. smokin_all_night

    smokin_all_night Meat Mopper OTBS Member

    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
  4. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Cut the skin off, leave a good fat cap and smoke it fat side down :D
  5. larry maddock

    larry maddock Master of the Pit OTBS Member

    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??
  6. icemn62

    icemn62 Smoking Fanatic OTBS Member

    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.
  7. larry maddock

    larry maddock Master of the Pit OTBS Member

    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.

  8. vman

    vman Fire Starter

    thanks for the info!! skin taken off, fat side down....it is at 162degs and getting ready to foil it!!
  9. vman

    vman Fire Starter

    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.
  10. icemn62

    icemn62 Smoking Fanatic OTBS Member

    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.
  11. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Great looking shoulder! Hope it tastes as good as it looks. Enjoy.....