Smoking the whole shoulder with skin on

Discussion in 'Pork' started by cheapchalee, Oct 9, 2009.

  1. cheapchalee

    cheapchalee Smoking Fanatic

    Haven't done it in awhile, any tips? I can only fit one at a time into the smoker, small vertical smoker. Gonna put it about 220 or so and take it up to 200, then wrap it. The customer wants it to have with his sourkraut. He has had some of my smoked ham before. He wanted it smoked with the bone in.
    Orignally he wanted 2 picnic's, but the Thai butcher over here delivered the whole shoulder. So I gonna have to make 2 different smokes. I'll post pic's later.

    Later, Charlie
     
  2. alx

    alx Master of the Pit OTBS Member

    When i do whole pigs about 1/2 way thru i peel off skin-easier when partialy cooked and then rub.Dont know many who eat it-some love it..Some folk fry it for cracklins.

    Keep us updated....My shoulders seem best at 250 degree in my smoker.I foil at 175 degree to speed up process considerably...
     
  3. cheapchalee

    cheapchalee Smoking Fanatic

    Just an update on the smoke. Started this morning at 6:30, didn't think it was going to fit into the smoker. Will post as the day goes on, I'll try and get some pictures before I wrap it. I think this might be to much for the guy as I think this is the whole shoulder which would be the picnic and Boston butt together.

    The shoulder


    Flesh Side


    in the smoker




    Will update later, Charlie
     
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    you have got quite a treat there! enjoy!
     
  5. alx

    alx Master of the Pit OTBS Member

    Looks great.Will tune in for finish tomorrow...
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Keep the Qview coming...[​IMG]
     
  7. cheapchalee

    cheapchalee Smoking Fanatic

    Four and a half hours in and it's at 123.



    Notice how it has slipped down in the smoker



    Coming Soon, this was a little over 8 kilo's when I started. Just looking at these pictures have got me wondering how the hell I'm gonna get that out to foil it.
     
  8. cheapchalee

    cheapchalee Smoking Fanatic

    6 Hours and 143 degrees, looking good.







    Later

    9 hours 158 degrees
     
  9. alaskansmokesignals

    alaskansmokesignals Fire Starter SMF Premier Member

    That had to work out well for you; looks great.

    I'll now take a break from this computer and go head to the kitchen; I'm hungry! [​IMG]
     
  10. cheapchalee

    cheapchalee Smoking Fanatic

    10 hours 163 degrees







    13 hours 173 degrees , debating pulling and putting foil on

    couldn't find an easy way to pull it out, so it's 15 hours and 181 degrees
     
  11. cheapchalee

    cheapchalee Smoking Fanatic

    Well I couldn't foil it at 185 couldn't get it out. Well at 10:30 last night it got up to 200 so I decided to pull it and foil, wrap ,cooler. Just looked at it in the cooler and it's still pretty warm. Here's some pic's.



    The lower shank was real loose and I thought that when I tried to pull it from the rack it was going to come out.







    Well, I'm going to call and deliver this later this morning. It's still wrapped and in the cooler, still pretty warm. If he doesn't want the other shoulder I think I'll smoke it up tomorrow for a going away party I got coming up. (going back to work)

    I tasted a little of the skin and it brought back a lot of memories of my youth in Florida. Had to pry the skin from the rack.

    Charlie
     
  12. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    great job....wish i was there to test it out before delivery
     
  13. cheapchalee

    cheapchalee Smoking Fanatic

    This started out at just a little over 8 kilo and finished up at around 4.8 kilo. Well I'm off to make the delivery, then relax with a few cold ones.

    Charlie
     
  14. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    absolutely beautiful job, charlie - that shoulder is exactly how one should look!
     
  15. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice job...that has some nice color on it!
     
  16. cheapchalee

    cheapchalee Smoking Fanatic

    Put the other leg, in this morning at 6:30, no pictures as the wife went with the neighbors to visit 4 Thai Temples today and pick up her daughter. Maybe I'll try some with the phone later. Going to keep this one for myself and make some PP

    Charlie
     
  17. chefrob

    chefrob Master of the Pit OTBS Member

    az
    now there's the spirit.......
     
  18. cheapchalee

    cheapchalee Smoking Fanatic

    Well here is the other front part of that pig.





    more to come

    update: 5 hours 132 degrees
     
  19. cheapchalee

    cheapchalee Smoking Fanatic

    Six hours 143 degrees.
     
  20. cheapchalee

    cheapchalee Smoking Fanatic

    Well it took 14 hours to get up to 195, and I was tired so I foile and wrapped, put it in the cooler and to bed I went. Got up this morning, had a cup of coffee then I started to pull.
    I had been reading this morning or last night about foiling or not and how it made the meat "mushy". Well I 'll have to admitt after the shoulder was in the cooler for about 9 hours, it was still pretty warm. The meat wasn't dry, and I don't think it was "mushy", it was definaley moist. Well here are some pic's.





    into the foil




    Pulling back the skin




    Final Product


    Dog Food


    Will update the final weight loss later, but I think with the bone in, skin on there is almost a 70% weight loss.

    Update-- 2.5 kilo final product, started at 8+ kilo's

    Charlie
     

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