Pork Picnic Shoulder
I wasn't planning on doing another shoulder, but they happened to have these out when I was at the supermarket.
MainelyDave
Pretty decent size pork shoulders - this one abouto 8 pounds.
Because of the holidays, I didn't have time for any type of elaborate preperation. I just pressed a bit of rub I had leftover from a previous cook - based on the Willie's Onederful rub in the Smoke and Spice book.
I didn't even bother to take the skin off. Just place the shoulder skin-side down in the Cookshack Smokette and added 2 ounces of apple, 2 ounces of cherry, and 2 ounces of hickory.
Started smoking at 7:00 p.m. at 220 degrees.
Click image to enlarge
At 10:30 a.m. the temperature is up to 192 degrees, but I'm off to go hiking with my daughter, so I lower the Smokette temperature to 200 degrees.
When we get back, at about 1:00 pm., the pork shoulder is at 195 degrees and looking good. I pull the skin off and throw it away. I pull the rest of the pork with two forks... it falls apart!
I make a sandwich and pour some of my homemade sauce on it.
Final Conclusions - Presto. Yum. Another success. I don't think I'll bother with attempting to take the skin off anymore. This came out just fine.
I'm starting to find that I prefer the pork picnic shoulder over the butt portion. Just seems to be more variety in the meat flavors.
If you have any questions or comments, send me a message.