ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-26-2013, 09:23 PM   #1
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Downloads: 0
Uploads: 0
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.
Churrasqueiro Bob is offline   Reply With Quote


Unread 03-26-2013, 10:12 PM   #2
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

If it's a picnic, then it's just the shank portion of the shoulder, or adjacent to the butt, so you're typically looking at pulled pork.

If the package says it's cured, though, it sounds more like a ham cut....like maybe the picnic (shank) portion of a ham, or back leg? Does the package also say "smoked"? Most hams do.



Either way....if it is indeed a cured piece of meat, then I'd follow the directions (which a higher temp of 325-350 are normal for ham) and go for an internal temperature of 155-160.

Make a glaze and put the glaze on for the last 1/2 hour and let carmelize.


THIS is a great recipe for a double smoked ham (double smoked meaning it's already been smoked and you're gonna smoke it again to reheat it).
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is online now   Reply With Quote


Thanks from:--->
Unread 03-26-2013, 10:14 PM   #3
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Downloads: 0
Uploads: 0
Default

It says smoked and cured on the package. It is bone in. Is it worth doing on the grill or should I just do it in the oven? Or maybe I'd be better off picking something else?
Churrasqueiro Bob is offline   Reply With Quote


Unread 03-26-2013, 10:18 PM   #4
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Downloads: 0
Uploads: 0
Default

Thats a ham. Never really seen em packaged like that before. Get something raw and uncured.

Anyways, the raw and smoked means it was cold smoked, so the food takes on the smoke, but doesnt cook.
Neonnblack is offline   Reply With Quote


Unread 03-26-2013, 10:52 PM   #5
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Yup it's basically a ham. I'm from the Boston area and those are what my mother and father used to buy because they were cheaper than an actual ham.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 03-27-2013, 09:44 AM   #6
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Churrasqueiro Bob View Post
It says smoked and cured on the package. It is bone in. Is it worth doing on the grill or should I just do it in the oven? Or maybe I'd be better off picking something else?
IMO yes! I like the extra smoky flavor you can get. I use hickory chunks for ham when I do them on the smoker. You can do the same on the grill.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 03-27-2013, 09:49 AM   #7
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

treat them like a smoke ham, some are kinda salty
jestridge is offline   Reply With Quote


Unread 03-27-2013, 09:58 AM   #8
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Churrasqueiro Bob View Post
It says smoked and cured on the package. It is bone in. Is it worth doing on the grill or should I just do it in the oven? Or maybe I'd be better off picking something else?
Is it worth doing outside? ABSOLUTELY.

After all....brisket, ribs, pulled pork, chops, heck....even steaks can be done inside on the cooktop or oven, but is it WORTH doing any of them out on the grill or smoker? You betcha!!


Try that mustard & whiskey glazed ham recipe. Easy and delicious.

I've also done the Apricot & Mustard glazed recipe from there. Also good....just a bit more work and not quite as good as the first one I don't think.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is online now   Reply With Quote


Unread 03-28-2013, 11:27 PM   #9
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Downloads: 0
Uploads: 0
Default

I took a closer look at the labeling and it said 23% of the weight was from additives. I think I'll do something else.
Churrasqueiro Bob is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts