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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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11-04-2011, 09:33 AM | #1 |
Is lookin for wood to cook with.
Join Date: 10-13-11
Location: Houston
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Pork Shoulder, Pulled Pork Question
To date I have only made pulled pork from pork butt's I got at the grocery store. Having a house warming with a few people so got the Costco Pork Shoulder double pack.
Do ya'll trim down the shoulder and just smoke the butt for pulled pork or just throw it all on the smoker and go hog wild? |
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11-04-2011, 09:37 AM | #2 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I don't. I rub the sides that don't have the fat cap on it, and toss it on smoker (fat cap up)
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John |
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11-04-2011, 09:38 AM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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The ones from Costco are boneless - when I've done those I've tied 'em like roasts.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
11-04-2011, 10:15 AM | #4 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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ive never done a boneless one. i like my bones in. i like to pull em out at the end!!!
i dont trim either
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-04-2011, 10:20 AM | #5 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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I think you just have 2 butts, just like the ones you have bought from the grocer. Put some rub in the pocket that they is left from cutting the bone out.
Pauk
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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11-04-2011, 10:57 AM | #6 | |
Is lookin for wood to cook with.
Join Date: 10-13-11
Location: Houston
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GTR, yes they are boneless. Thanks for the idea of tying them, might do that.
Quote:
They don't look like that and depending on my spanish skills shouldn't be because I asked because the label just said pork shoulder and that can mean both the picnic and butt primals or just the picnic in my experience. They should be the butt and the picnic shoulder primal, minus the picnic steak (meat from around the leg). When I get them out of the vacum pack tonight I guess I'll find out. I just wish labels, my spanish, and the meat counter guys knowledge were better. lol |
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11-04-2011, 08:08 PM | #7 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I have cooked several of Costco's boneless butts. Depending on who de-boned them, sometimes they turn out just fine. Other times a piece sort of falls loose and you end up with a very crispy "appendage" to the roast.
If you have the string, I'd recommend tying them up. |
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11-04-2011, 08:13 PM | #8 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Women; trimmed. Pork Butts; not.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
11-04-2011, 10:00 PM | #9 | |
Is lookin for wood to cook with.
Join Date: 10-13-11
Location: Houston
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Quote:
I was a butcher as a younger man and from the looks of this some 12 year old with a butter knife deboned this meat. Hacked, sawed and just plain nasty. Tying was a pain so I gave up and put them in pans to smoke. Heres hoping they turn out well. |
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