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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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Old 04-25-2015, 10:30 PM   #1
Phat Boy
Knows what a fatty is.
 
Join Date: 07-01-13
Location: Richmond, TX
Default 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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Old 04-25-2015, 10:32 PM   #2
Phat Boy
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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Old 04-26-2015, 08:55 AM   #3
Wickedcajun
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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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Old 04-26-2015, 12:12 PM   #4
Phat Boy
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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Old 04-26-2015, 12:17 PM   #5
JKBogle
Got rid of the matchlight.
 
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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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Old 04-26-2015, 12:20 PM   #6
JKBogle
Got rid of the matchlight.
 
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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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Old 04-26-2015, 12:58 PM   #7
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Nice Color
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Old 04-26-2015, 01:09 PM   #8
Phat Boy
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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Old 04-26-2015, 01:10 PM   #9
Phat Boy
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And plated, as well.
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Old 04-26-2015, 02:12 PM   #10
Enrico Brandizzi
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Join Date: 12-16-13
Location: Rome, Italy
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It looks awesome!
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