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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 08-05-2004, 01:12 PM   #1
kcquer
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Default Picnic Shoulder

Just bought a 9# picnic shoulder(bone in). Looking for the more "ham like" finished product. Any guesses at hrs per #? Cooking it with a brisket so temps will be running on the cool side <225.

Wrap @ 160?

What's the proper temp to pull it off the cooker if looking for something more sliceable. Guessing 190.

Still has a nice hunk of skin on it, leave that on?

First one of these I've tried, any and all tips, hints or suggestions appreciated.
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Old 08-05-2004, 01:19 PM   #2
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Butts I know! lol

Get some good Rub all over that thing and let set over night if you have the time. Some folks wash the meat, dry and brush with a light layer of Mustard for Rub to stick to. [That works alright] Bring it out covered and let get closer to room temp. [cold meat on a smoker is one of my No No's]

225 is perfect but use a water pan too.

Most likely will be close to 1.5 hours per pound.

Keep it Mopped every so often. [I like a Vinegar based]

I think the 190 will be closer to pulling it tempeture tho.

IMHO
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Old 08-05-2004, 02:14 PM   #3
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What PitPirate said!

It won't slice for crap. The shoulder has muscles running every which way. But, go for it -- look at 170-180 internal if you want to try and slice it. You could foil and let it rest a bit. Otherwise cook it like a pork butt.
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Old 08-05-2004, 02:17 PM   #4
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Quote:
It won't slice for crap. The shoulder has muscles running every which way. But, go for it -- look at 170-180 internal if you want to try and slice it. You could foil and let it rest a bit. Otherwise cook it like a pork butt.
It's bone in so I really held little hope for actually slicing, just looking for something a bit firmer in texture than my usual 200* butta butt.
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Old 08-05-2004, 02:21 PM   #5
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If you want it closer to ham, then I would inject with a ham cure. I would smoke at a lower than normal pit temp and pull at an internal 175 to 180º max.
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Old 08-05-2004, 02:25 PM   #6
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Next time get a fresh ham (also called a green ham) and cook it bone-in. There will be a lot more sliceable meat. Of course you pay many more $$$ for ham vs. shoulder.

Shoulders are really a mess to try and carve. I'd recommend cooking it to 180 or so then just bone out the larger pieces and slice them. You will have to contend with the cartilege and connective tissureJust run your knife down the bone and see if you can get some decent shaped chunks to carve.

The "leftover" bones and meat will make great soup or beans.
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Old 08-05-2004, 03:44 PM   #7
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Quote:
Originally Posted by DFLittle
The "leftover" bones and meat will make great soup or beans.
YOU tell that to my Dog. I triple dog dare you.

peace
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Old 08-05-2004, 04:09 PM   #8
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Scott:

Ditto what David said about the bones.

As far as the skin is concerned, definately skin it. Grill it and treat it to your dog; Seriously. The dog can have the bones too; after you're done with them.

Picnics have enough fat content in the meat to keep it moist. I've used Morton's Tender quick and brined for several days with very good ham-like results throughout . I've also just applied rubs overnignt. Foiling towards the end and cranking up the heat will both speed up cook times and reduce excess fat.
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Old 08-05-2004, 05:25 PM   #9
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Default Re: Picnic Shoulder

Quote:
Originally Posted by kcquer
Just bought a 9# picnic shoulder(bone in). Looking for the more "ham like" finished product. Any guesses at hrs per #? Cooking it with a brisket so temps will be running on the cool side <225.

Wrap @ 160?

What's the proper temp to pull it off the cooker if looking for something more sliceable. Guessing 190.

Still has a nice hunk of skin on it, leave that on?

First one of these I've tried, any and all tips, hints or suggestions appreciated.
Saw on TV Food show, competition guys standing'em up and pouring in/on their rub and then folding over that extra skin, of coursed they didn't ask the guys why they were doing that
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Old 08-05-2004, 10:03 PM   #10
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I'm all about saving the bones and extras for making beans (with cornbread). Eat it with butter, some sliced onion, turnip greens and corn relish on the side.

Yeah, my folks were from South of the Mason-Dixon.
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Old 08-06-2004, 08:19 AM   #11
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is .99# a good price for a picnic?

just saw these were "on sale" and wondered if it was truly a sale.
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Old 08-06-2004, 08:22 AM   #12
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That is about as cheap as I ever see them.
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Old 08-06-2004, 08:53 AM   #13
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About the best I ever see. Can usually find them for $1.29-$1.49.
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Old 08-06-2004, 08:57 AM   #14
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Looks like I'll try one.

Greg, it was a Jewel ad I saw, so you should get the same price too. (you too bbqneo)
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Old 08-06-2004, 09:02 AM   #15
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Now I have got to brag, living in Old Virginia I can get picnic's for .59# hams .79# and we are talking Smithfield's. However Bostons still cost $1.29 go figure.

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