Quick Question or 2

[Bill Hamilton]

Hi iI have to do a picnic shoulder for a tailgate after all the info I have picked up here pretty sure it will be great. My questions are when only smokin one piece of meat like this should i use use the top rack? I was figureing ease of access. And question number 2 i had the rind removed at the store (saved that bad boy gonna try to makr fried pork rinds) how much of the fat should be trimmed from the outside of the shoulder. it is my understanding the the fat will inhibit the smoke from penetrating into the meat, but i don't want to trim to lean cause i don't want it to be dry. any help is appreciated
-Bill

 

[Brian Staley]

Bill, I would say you should always use the top rack. Unless you have much more meat.
And you are right. The fat will stop the smoke, and you wont get bark to eat. The fat inside will be what makes it good and juicy. But, that being said, I do leave some of it on. But I like to cut little "windows" in the fat. As the fat renders it might just sink into these windows. Or so I tell myself. Good luck, and be sure to snap a picture or three.

 

[Bob Sample]

Bill smoke does not penetrate meat, it simply sticks to the outer layer of it.