SRF Berkshire Pork Shoulder Cook - Page 3

Smoking Piney · 05-14-2019, 06:18 PM

Home run, Bill!

BillN · 05-14-2019, 08:05 PM

Quote:

Originally Posted by thirdeye

The finished product looks really good, and I can't believe only 8 hours of cooking time. Mine would easily go 15 or 16 hours, then 3 or 4 for resting. I've had Berkshire ribs so I can only imagine the flavor of the shoulder.

Some of the darker colored muscles around the bones on the picnic really compliment the meat from the butt. It's a pleasure to cook something with that kind of mass.

Yeah I would have expected a longer cook and due to a storm moving in shoulder was only on the smoker for 4 hours then panned and covered in the oven at 325 so that sped things up significantly.

BillN · 05-14-2019, 08:09 PM

Well based on what I vac sealed and ate for dinner last night got just under 13 pounds of meat. Very happy with the yield, I think it was due to SRF had trimmed it so close, the natural marbling of the Berkshire and finishing covered in the oven.

Smoking Piney · 05-14-2019, 08:11 PM

Bill,

I've never gone top shelf on butts before. Was there a noticeable flavor difference?

BillN · 05-14-2019, 08:20 PM

Quote:

Originally Posted by Smoking Piney

Bill,

I've never gone top shelf on butts before. Was there a noticeable flavor difference?

From mine and my wife's perspective the meat has a richness without being fatty. I used to cook a lot of supermarket butts and while I enjoyed the end product the flavor IMO was more dependent on the rub, this particular shoulder and free range Duroc's I have smoked can and do stand on their own without a rub. The main reason we have gone to free range heritage pork is my wife gets sore joints from supermarket commodity/factory raised pork, she does not have that issue with the heritage pork that is raised free range and better feed stuffs. Now I don't know if that is due to the feed or the fact these heritage breeds meat has a higher Ph.

Smoking Piney · 05-14-2019, 08:25 PM

Thanks, Bill!

I've only cooked supermarket butts. I will keep this in mind.

05-14-2019, 06:18 PM	#31
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Home run, Bill! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

05-14-2019, 08:09 PM	#33
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Well based on what I vac sealed and ate for dinner last night got just under 13 pounds of meat. Very happy with the yield, I think it was due to SRF had trimmed it so close, the natural marbling of the Berkshire and finishing covered in the oven. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

05-14-2019, 08:11 PM	#34
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Bill, I've never gone top shelf on butts before. Was there a noticeable flavor difference? __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

05-14-2019, 08:25 PM	#36
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Thanks, Bill! I've only cooked supermarket butts. I will keep this in mind. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS