Pork shouder prep

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Hello Q'ers
To Chris and everyone, Great forum. I purchased my first pork shoulder ever and I notice it has the skin on one side ,is this skin removed and dicarded before or after the cook. Any help for this new Q'er would be appreciated
I am looking forward to some good homemade shoulder sandwiches
Thanks Fred
 
I think you can do it either way Fred.

if you leave the fat on cook it with the fat side up..if you take it off, still cook fat side up.

1 advantage of removing it is more bark, which I like.

either way it will be good.gl/infopop/emoticons/icon_smile.gif
 
I have never used a shoulder with the skin still attached. Having said that I would remove it. I think you will get a deeper smoke ring with it removed, and since a shoulder has such a high fat content getting the meat too dry is not going to be a problem.
 
If this is a whole shoulder butt and picnic still attached tradionaly you would trim some of the skin that is next to the butt but you would leave the skin on the rest of the picnic. The biggest problem would be finding room to cook a whole shoulder on a WSM in one piece.
Injecting would be called for to spice up the picnic. You see whole shoulders cook at MIM competitions, it is one of the turn-ins.
Jim
 
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