Overnight Picnic shoulder cook

[Mickey Murphy]

I am planning on an overnight cook on friday night. I picked up a 9+ lb Smithfield Picnic Shoulder roast. It still has its fat cap still on it. Should this be trimmed off?? I was gonna trim it a bit and leave some on? Fat cap up or down if I leave it it on? Thanks for all your advise. This is my first shoulder. I have been smoking baout 6 months, and tried evrythig else with great sucess. Thanks for all your help guys.

 

[Bill Gillespie]

I usually leave very little fat on. I always cook with any remaining fat cap facing down. I usaully do high heat (about 5 hrs total cook time) with pork and trim off most of the fat, so I can get maximun bark on all of the outside surfaces. If you are going for a low and slow cook, you could trim off some of the fat, because most of the fat will render away when you cook. I hope this helps some

 

[Mickey Murphy]

Thanks Bill. I feel pretty comfortable with it. Go Sox!!! In from Mass, are you??

 

[Bill Gillespie]

I live about 20 mins south of Boston. Where are you from? Red Sox Nation lives strong. Enjoy the pork shoulder

 

[Mickey Murphy]

Thanks. I live in Marlborough. Now I see that your from Abington. We'll have to get together over the summer for some Q. My e-mail address is krazykop99@yahoo.com

 

[Bill Gillespie]

Sounds good to me, I am always up for BBQ. I work in Framingham, right around the corner from you. You will have check out some of the local BBQ competitions next year, I am planning on competing in as many events as I can this upcoming year. You should check out the website www.nebs.org (New England BBQ Society) and also www.kcbs.us (Kansas City BBQ Society). here is my email address billgillespie@verizon.net

 

[Bryan S]

Picnic shoulder, should have the skin on as well? On the rare occasions I do a shoulder, I remove the skin, but leave the fat cap on, and place the fat cap down towards the coals, to help protect the meat from the heat coming up from below.