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Started By
Message
Pork shoulder cuts smoked
Posted on 3/15/19 at 12:09 am
Posted on 3/15/19 at 12:09 am
I’ve smoked Boston buts many times for pulled pork. Find myself with a picknic for the first time. Lots of bone so easy to make the meat taste good. Just wondering if there is something different that needs attention. Will the the “picnick ham” issue just wondering how different the flavor profile will be
4
Posted on 3/15/19 at 2:06 am to FelicianaTigerfan
0% different
Posted on 3/15/19 at 10:14 am to FelicianaTigerfan
Bone doesn't impart flavor, that's a myth.
Posted on 3/15/19 at 10:40 am to FelicianaTigerfan
I've done several of these and for some reason they take a good bit longer than the Butts??? Flavor will be hammy. Sometimes I will do both, pull them and mix them together. I remove the skin before smoking.
Posted on 3/15/19 at 11:00 am to FelicianaTigerfan
(no message)
This post was edited on 10/12/22 at 7:27 am
Posted on 3/15/19 at 12:40 pm to unclejhim
quote:
remove the skin before smoking.
Any particular reason why?
Posted on 3/15/19 at 12:44 pm to FelicianaTigerfan
The ham portion of the shoulder is a different texture and fat content than the butt. Most smoking is done with the butt then pulled. A whole ham can be smoked but it will need to be sliced and not cooked to as high a temp
Posted on 3/16/19 at 7:33 am to FelicianaTigerfan
quote:
Any particular reason why?
The smoke penetrates the meat better and you get a nice bark.
I use the skin in other things..
Posted on 3/16/19 at 7:36 am to KyrieElaison
quote:
A whole ham can be smoked but it will need to be sliced and not cooked to as high a temp
I smoke a picnic the same as I do a butt and pull them also.
Different flavor and texture but is easy to do and very good. Also as I said sometimes I do both. and mix them
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