ಚಿಕನ್
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 12-19-2009, 06:03 PM   #1
Grillinski
Knows what a fatty is.
 
Join Date: 06-02-09
Location: Granger, OH
Downloads: 0
Uploads: 0
Default whole shoulder

I just bought a whole shoulder to put in the smoker tonight. I've done quite a few butts but never a whole shoulder. The skin is still on. Should I leave the skin on? Skin side up or skin side down?

Thanks!
__________________
-Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com
Grillinski is offline   Reply With Quote


Unread 12-19-2009, 06:38 PM   #2
KnucklHed BBQ
Babbling Farker

 
KnucklHed BBQ's Avatar
 
Join Date: 10-14-09
Location: Kalispell, Montana
Downloads: 4
Uploads: 0
Default

Are we talking about the arm or picnic cut, or is it the arm and the butt together?

I've done arm/picnic before, but not together... If you've got a picnic then you can leave the skin on or take it off. if you take it off you'll get more smoke in the meat. Leave it on and you'll get less smoke but there is so much fat under the skin that you end up with a really moist chunk of meat, not to say that taking the skin off will dry it out or anything.

Main things I noticed do it with the skin on is that it took longer to cook and less smoke and flavor from the rub.

Do it skin down!
__________________
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

(\__/)
(='.'=)
(")_(")
KnucklHed BBQ is offline   Reply With Quote


Unread 12-19-2009, 06:43 PM   #3
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default

I'm with you Grillinski, I'm doing my first picnic tomorrow. I just seasoned and wrapped in plastic now I'm searching the site for everything picnic related! Good luck!
__________________
JT
JiveTurkey is offline   Reply With Quote


Unread 12-19-2009, 06:56 PM   #4
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

My first was whole shoulder right off the hogs, have done several since, most of the time I take the skin off. Think of it like this you doing a butt and picnic together.
jestridge is offline   Reply With Quote


Unread 12-19-2009, 07:26 PM   #5
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

I leave skin on skin side first few hours. My brother takes skin off season up real good then put skin back on to smoke. Good luck!!
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 12-19-2009, 07:26 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

If it was me, I would take the skin off and cook the shoulder. Then I would deep fry the skin and make cracklin's.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 12-19-2009, 07:33 PM   #7
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Leave the skin on, makes for juicer pork, smoke will get there regardless, as the skin goes on top, smoke comes from the bottom

Here is a thread where I did some


http://www.bbq-brethren.com/forum/sh...ad.php?t=69667
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 12-19-2009, 08:51 PM   #8
brer rabbit
Knows what a fatty is.
 
Join Date: 11-26-09
Location: stoneboro PA
Downloads: 0
Uploads: 0
Default

skin on, skin side up. my biggest reason for always leaving the skin on was because i couldnt get the whole way thru a day without getting creosote on that cheapo walmart offset.
brer rabbit is offline   Reply With Quote


Unread 12-19-2009, 09:34 PM   #9
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Agree with brer rabbit... Skin on and on top.
When your ready to pull... it just slides right off.
__________________
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 12-19-2009, 10:04 PM   #10
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Skin off. There's a nice layer of fat underneath you'll want to trim to get good smoke penetration.
Bbq Bubba is offline   Reply With Quote


Unread 12-19-2009, 10:10 PM   #11
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Skin Off - I trim and rub just like a butt to get a great bark (fat cap up).
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 12-20-2009, 10:59 PM   #12
Grillinski
Knows what a fatty is.
 
Join Date: 06-02-09
Location: Granger, OH
Downloads: 0
Uploads: 0
Default

Well, I kinda compromised. I cut a slit in the center of the skin, slipped a knife in there and worked the skin away from the meat from the center of the roast out towards the edges. I then stuffed the pocket with plenty of rub.
Halfway through the smoke the skin split at the slit and pulled back as it shrank. It left lots of bark and turned out super moist.
I pulled it when it hit 203 and it was perfect. Made some really good sandwiches tonight!
Attached Images
File Type: jpg dec19 004.jpg (54.2 KB, 133 views)
File Type: jpg dec19 006.jpg (61.9 KB, 133 views)
File Type: jpg dec19 017.jpg (42.4 KB, 133 views)
__________________
-Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com
Grillinski is offline   Reply With Quote


Unread 12-20-2009, 11:10 PM   #13
Drifter
is one Smokin' Farker
 
Join Date: 09-02-09
Location: Brookland, AR
Downloads: 0
Uploads: 0
Default

Looks like it turned out great!!
__________________
Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser
Drifter is offline   Reply With Quote


Unread 12-20-2009, 11:14 PM   #14
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default

I see a YoungLife glass in the back, my sister is a mentor for them. Cool.

Oh yea, good job on the cook!
__________________
JT
JiveTurkey is offline   Reply With Quote


Unread 12-20-2009, 11:26 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

looks like ya ate well.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Shoulder musman Q-talk 15 01-01-2012 03:12 PM
pork shoulder rowdycowboy Q-talk 4 05-21-2011 08:41 PM
First shoulder cgarrit Q-talk 4 04-27-2011 12:58 AM
Pork shoulder DCowden Q-talk 12 12-06-2010 12:29 PM
Whole shoulder Puppyboy Q-talk 5 09-06-2008 12:01 PM

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 05:06 AM.


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.