Pork Shoulder question

LMAJ · 08-03-2008, 11:12 AM

I have tomorrow off so I hit the grocery store today for well, some groceries to cook tomorrow.
They did not have a butt or a shoulder as I would know it but they did have a boneless shloulder in the netting - small, maybe 3 lbs.
My plan is to remove the netting, run inside and out then tie it back up. Anyone ever done this? What were your results?

Also found a 6 lb brisket flat. They had a flat that was cut to within an inch of it's life in the case and I asked the guy behind the counter if they had any cryo'ed - his reply - "only really big ones". So, (being the smart a$$ that I am), I asked him - how big is big? He brings out a "huge" 6 pounder - think I can handle it...

So - pork, brisket, slaw and tomato pie - oh - and fresh berries for dessert.
And yeah - there will be pictures.

So - whos's done the boneless shoulder thing before?

qman · 08-03-2008, 11:17 AM

We used to do the small boneless butts all the time. Just like you said.
We mostly did them to about 180 or so internal, and sliced them, but going all the way and pulling works too.
If its pork, if it is BBQ-ed, it will be good.

BBQ Grail · 08-03-2008, 11:25 AM

I don't understand the "run inside and out." Could you explain that to me?

After explanation, I'll probably feel dumb, but oh well.

LMAJ · 08-03-2008, 11:52 AM

Quote:

Originally Posted by trp1fox

I don't understand the "run inside and out." Could you explain that to me?

After explanation, I'll probably feel dumb, but oh well.

No need to feel dumb just because I can't type - that was supposed to say RUB inside and out....

U2CANQUE · 08-03-2008, 12:01 PM

sometimes will do the boneless....stuffed with kielbasa or spicy sausage....rubbed inside and out also, renetted....smoked to decent slicing temp, and added bonus of the prize inside.....

Meat Burner · 08-03-2008, 12:04 PM

Thanks LMAJ, now Larry and I neither one feel dumb. LOL

qman · 08-03-2008, 12:07 PM

You guys don't "run inside and out" when you are queing? I know I do

OSD · 08-03-2008, 04:01 PM

Sounds like a good plan! everything should be great eating.

08-03-2008, 11:12 AM	#1
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Pork Shoulder question I have tomorrow off so I hit the grocery store today for well, some groceries to cook tomorrow. They did not have a butt or a shoulder as I would know it but they did have a boneless shloulder in the netting - small, maybe 3 lbs. My plan is to remove the netting, run inside and out then tie it back up. Anyone ever done this? What were your results? Also found a 6 lb brisket flat. They had a flat that was cut to within an inch of it's life in the case and I asked the guy behind the counter if they had any cryo'ed - his reply - "only really big ones". So, (being the smart a$$ that I am), I asked him - how big is big? He brings out a "huge" 6 pounder - think I can handle it... So - pork, brisket, slaw and tomato pie - oh - and fresh berries for dessert. And yeah - there will be pictures. So - whos's done the boneless shoulder thing before? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-03-2008, 11:17 AM	#2
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	We used to do the small boneless butts all the time. Just like you said. We mostly did them to about 180 or so internal, and sliced them, but going all the way and pulling works too. If its pork, if it is BBQ-ed, it will be good. __________________ qman Para Bellum

08-03-2008, 11:25 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I don't understand the "run inside and out." Could you explain that to me? After explanation, I'll probably feel dumb, but oh well. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-03-2008, 12:01 PM	#5
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH	sometimes will do the boneless....stuffed with kielbasa or spicy sausage....rubbed inside and out also, renetted....smoked to decent slicing temp, and added bonus of the prize inside..... __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

08-03-2008, 12:04 PM	#6
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Thanks LMAJ, now Larry and I neither one feel dumb. LOL __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

08-03-2008, 12:07 PM	#7
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	You guys don't "run inside and out" when you are queing? I know I do __________________ qman Para Bellum

08-03-2008, 04:01 PM	#8
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Sounds like a good plan! everything should be great eating. __________________ Jim

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