Bob Marlatt
TVWBB Member
May 2020. We know availability is an issue. No ribs so, I bought a 5.90 lb. bone-in cut at the local supermarket labeled "Fresh Shoulder Picnic Half." Cooking for one this weekend I decided to cut it up in thirds: 1/3 to smoke. 1/3 to grind for sausage or loaf. 1/3 with the bone to crockpot some carnitas. A fine plan I figured.... until I opened the package. I suppose I've been spoiled by the Boston Butts from the big-box warehouse store as I hadn't bought a shoulder in quite some time. I did manage to cut it up and here are the resulting weights: 1lb. of skin (that was one tough piggy!) 2.6 lbs. of bone with meat. 1.3 lbs an intact chunk to smoke. -and- about a pound left over to grind. I didn't trim much fat.
So, I'll be smoking the 1.3 lb. chunk on my 22" Weber Kettle today with the skin alongside. Never had cracklings... first time for everything. Should be an interesting micro-smoke. Snake method. Plan A was to put the old WSM back into service. That will have to wait... for now.
So, I'll be smoking the 1.3 lb. chunk on my 22" Weber Kettle today with the skin alongside. Never had cracklings... first time for everything. Should be an interesting micro-smoke. Snake method. Plan A was to put the old WSM back into service. That will have to wait... for now.