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Old 03-26-2013, 09:23 PM   #1
Churrasqueiro Bob
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
Default Raw smoked pork picnic shoulder..

I'm thinking of picking one of these up for Easter dinner at the local supermarket. I know nothing about them other than years ago when my mother made one it was out of this world. Raw and smoked seems to be an oxymoron to me. The fine print on the label says it is cured. Cooking instructions state something to the tune of cooking it in the oven covered with foil at 350 for about 20-25 minutes per pound until an internal temp of ? I forgot.

Can I do this on my Performer? And how? Tips, tricks, suggestions, etc. Talk to me.
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