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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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04-25-2015, 10:30 PM | #1 |
Knows what a fatty is.
Join Date: 07-01-13
Location: Richmond, TX
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First Picnic Shoulder
Picnic shoulders are on sale at my parents local HEB so they grabbed me a couple. They are only 5 lb and 6.5 lb. With the freezer being occupied by about 25 lbs of sausage, I have the perfect excuse to smoke one of these bad boys up. I plan to start the UDS at 275 around midnight and run it like a butt and hopefully have it for lunchtime tomorrow. Any bretherenly advice?
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04-25-2015, 10:32 PM | #2 |
Knows what a fatty is.
Join Date: 07-01-13
Location: Richmond, TX
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I dusted it exactly like a butt and vacuumed sealed around 4:00 this afternoon.
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04-26-2015, 08:55 AM | #3 |
is One Chatty Farker
Join Date: 06-12-14
Location: Charenton, La
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I always score the skin/fat cap to the muscle... Then cook like any other low n slow que
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Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand |
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04-26-2015, 12:12 PM | #4 |
Knows what a fatty is.
Join Date: 07-01-13
Location: Richmond, TX
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I decided to leave the skin on and not score it. The pic was taken at about 8 hrs into the smoke, just before wrapping with foil. Another 3 hrs and it probed like butter. It's now resting while sauce is simmering on the stove.
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04-26-2015, 12:17 PM | #5 |
Got rid of the matchlight.
Join Date: 06-10-12
Location: Williamsport, pa
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So you should be enjoying some tasty meat candy right about now. How did it turn out? Pics please.
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04-26-2015, 12:20 PM | #6 |
Got rid of the matchlight.
Join Date: 06-10-12
Location: Williamsport, pa
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After about 3 hours I check mine once an hour and spritz it with a 1:1 mix of Apple juice and EVO. I put a lot of scoring on the fat cap because it gets removed before shredding and I want to get the rub down to the meat as much as possible.
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04-26-2015, 12:58 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Nice Color
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-26-2015, 01:09 PM | #8 |
Knows what a fatty is.
Join Date: 07-01-13
Location: Richmond, TX
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After about an hour rest time, here's the finished product.
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04-26-2015, 01:10 PM | #9 |
Knows what a fatty is.
Join Date: 07-01-13
Location: Richmond, TX
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And plated, as well.
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04-26-2015, 02:12 PM | #10 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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It looks awesome!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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