pork score

[rockyathabaska]

scored this piece of pig at the local grocery.

Probably intended for some Chinese New Year dish but I couldn't pas up this deal.
Now how to smoke this baby?
Skin on?
Skin off?
Skin scored with a knife?
Looks like a long smoke time .
Any ideas Bros?
thx!
RockyAthabaska
Weber 18”kettle
Weber 22.5”kettle
Performer green
Weber silver B gasser
UDS
Cobb
A man never tells you anything until you contradict him.
George Bernard Shaw

 

[jestridge]

Rub it and cook it , just like a butt

 

[Sean "Puffy" Coals]

Nice score!

I recently smoked a smaller one of these, and I'd say definitely skin off, and well trimmed of exterior fat- I think the skin would inhibit smoke penetration and bark, plus add to the cooking time.

As for cook time...? Depends on the cooker, temp, etc

 

[El Ropo]

Looks like a pork picnic shoulder to me.

If it were mine, I'd trim off all the skin and extra fat on exterior (better bark formation). Then treat it like a butt. Hot and fast, low and slow, whatever, till probe tender.

As far as time goes, that's gonna vary with cooking temps. Higher cook temps = faster time per LB. (doh!)

Bottom line is it's done when it's done. Don't pull off cooker till probe tender.

 

[rockyathabaska]

thanks guys.
looks like I'll go skin off,rub it down and drop it into my UDS for the duration.
I'm a big bean fan so the skin and fat will go in the smoker too for adding to the bean pot .
love a good pork deal!

RockyAthabaska
Weber 18”kettle
Weber 22.5”kettle
Performer green
Weber silver B gasser
UDS
Cobb
A man never tells you anything until you contradict him.
George Bernard Shaw

 

[tish]

Don't forget to post some pron when you're done! Would love to see how it comes out!! :wink:

 

[1FUNVET]

Since it's the "year of the dragon," make sure everyone know's it's dragon meat :becky: