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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-12-2012, 07:38 PM | #1 |
Full Fledged Farker
Join Date: 01-05-12
Location: Sonora, CA
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Pork Shoulder Picnic
Last weekend I cooked up a Butt roast which turned out pretty good for my first attempt. I promised my son i would do some spare ribs and another butt roast for his birthday this weekend. My problem is i cant find any good butt roasts in town as we only have two grocery stores (4-5 lb best). One of stores had cryopacked picnic shoulders, 2 per pack, 14-15 lbs. ea.. Do I cook them the same as I did the butt roasts last weekend? Any suggestions on trimming and cooking?
I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable? Any advice is appreciated.
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Mike 2 x UDS Weber Kettle 22.5 w/rotisserie Wine Barrel Smoker Traeger 075 Mystery Metal Egg |
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01-12-2012, 07:56 PM | #2 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-12-2012, 08:06 PM | #3 |
Full Fledged Farker
Join Date: 01-05-12
Location: Sonora, CA
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It is actually a 2 pk of picnics. The butt portion has been trimmed away. They are labled picnics
__________________
Mike 2 x UDS Weber Kettle 22.5 w/rotisserie Wine Barrel Smoker Traeger 075 Mystery Metal Egg |
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01-12-2012, 08:31 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I usually remove the skin but leave 1/4 of fat. The smoke will not penetrate the meat through the skin very well. |
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01-12-2012, 08:33 PM | #5 |
Full Fledged Farker
Join Date: 01-31-10
Location: Waldorf, MD
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They have more connective tissue than the butts. On my whole shoulders, i normally take the skin off. Some people like the skin on to hold moisture, but i consider it a barrier to smoke and seasoning.
I defat them a little rub and cook at same temps and same method as a butt. They just seem to normally require a little bit higher finishing temp before they fall apart like a butt does. |
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