K
kcquer
Guest
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.
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.