I picked up a small (1 1/2lbs) boneless shoulder picknic pork roast for
$2.49 a pound at the local market. The wrap say that it's been seasoned
with "spices, sugar, garlic and natural flavors (!?)." Any suggestions on
smoking it? I'm thinking of just dropping it into the ECB until I get an
internal temp of about 145 and calling it done. Any thing else I can do.

Peter

PS: After doing a little reading I've learned I should be shooting for
about 170 internal. True?


"Peter" wrote in message
...
I picked up a small (1 1/2lbs) boneless shoulder picknic pork roast for
$2.49 a pound at the local market. The wrap say that it's been seasoned
with "spices, sugar, garlic and natural flavors (!?)." Any suggestions on
smoking it? I'm thinking of just dropping it into the ECB until I get an
internal temp of about 145 and calling it done. Any thing else I can do.

Peter

Peter wrote:

PS: After doing a little reading I've learned I should be shooting for
about 170 internal. True?

It's pork shoulder. Cook it the same way you would butt. I cook it skin on
to about 195 F internal.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

It's pork shoulder. Cook it the same way you would butt. I cook it
skin on to about 195 F internal.

I agree. 190F - 200F is the general range to shoot for.
Dave

Dave Bugg wrote:

Reg wrote:

It's pork shoulder. Cook it the same way you would butt. I cook it
skin on to about 195 F internal.

I agree. 190F - 200F is the general range to shoot for.

He didn't say whether he was shooting for pulled pork, just "done".
That would be about 160.

But I agree, if you're smoking a pork shoulder, might as well go all the
way and make pulled pork.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

I hadn't really thought about what I wanted to shoot for. If it went for
"done" and not pulled, would I just slice it up and serve it? Maybe I will
go for pulled. Haven't done that before. Not that I've done the other
either!

Peter
He didn't say whether he was shooting for pulled pork, just "done".
That would be about 160.

But I agree, if you're smoking a pork shoulder, might as well go all the
way and make pulled pork.

Peter wrote:
I hadn't really thought about what I wanted to shoot for. If it went for
"done" and not pulled, would I just slice it up and serve it? Maybe I will
go for pulled. Haven't done that before. Not that I've done the other
either!

Be careful, once you try fresh homemade pulled pork, you will be
hooked. You will start dreaming about it, spending your day trying
to figure out how to make it better. Ah heck, you might as well
just buy a bigger belt now!

Go for pulled. Good luck and have fun!

Bil

wrote:

I haven't had a drink in over 16 hours now, so maybe I'm getting a bit
addled, BUT, isn't pork butt, in fact, pork shoulder itself?

It's the butt end of the shoulder.

In getting more info it's clear that the normal cut of meat I'm looking at
is 6-8lbs. So what's this little guy I picked up (1 1/2 lbs)? How does its
small size affect the length of time I should smoke it? I'm guess that I
should go low and slow, keeping the temp no higher than 225-230. But (butt)
even so, it's going to cook a lot faster than a larger cut. Will that
prevent the meat from becoming "pulled" quality tender? Should I try and
keep the temp down further to allow it to take even longer to hit 190-200?

Peter
"Dave Bugg" deebuggatcharterdotnet wrote in message
...
wrote:

I haven't had a drink in over 16 hours now, so maybe I'm getting a bit
addled, BUT, isn't pork butt, in fact, pork shoulder itself?

It's the butt end of the shoulder.

wrote:

I haven't had a drink in over 16 hours now, so maybe I'm getting a bit
addled, BUT, isn't pork butt, in fact, pork shoulder itself?


There are 2 main cuts in pork shoulder, butt and picnic.

What's the wait on the drink, BTW? Let's get to it

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Peter wrote:

In getting more info it's clear that the normal cut of meat I'm
looking at is 6-8lbs. So what's this little guy I picked up (1 1/2
lbs)? How does its small size affect the length of time I should
smoke it?

It'll take less time.

I'm guess that I should go low and slow, keeping the temp
no higher than 225-230. But (butt) even so, it's going to cook a lot
faster than a larger cut.

Yes.

Will that prevent the meat from becoming
"pulled" quality tender?

No.

Should I try and keep the temp down further
to allow it to take even longer to hit 190-200?

No. You'll read the term "You cook it till it's done" quite a bit. That's
the key. You cook it until it gets to the temp you want; how long it takes
is irrelevant given the temperature range that most folks 'Q at.

In article , "Dave Bugg"
deebuggatcharterdotnet wrote:

Peter wrote:

Should I try and keep the temp down further
to allow it to take even longer to hit 190-200?

No. You'll read the term "You cook it till it's done" quite a bit. That's
the key. You cook it until it gets to the temp you want; how long it takes
is irrelevant given the temperature range that most folks 'Q at.

Pork butts don't know diddly about watching the clock. And the fat
content, which will vary from butt to butt like a fingerprint, will
have bearing on when it's done.
From say 150F - 170F, the meat is already done, but the connective
tissue is getting cooked and breaking down. You'll likely see the meat
temp 'stall' or plateau for a while while this happens.
Then the fat will start to render out as you get closer to the 200F
mark. If you render out too much of the fat - your butt will be too
dry.
I'd go on and say to give it a rest of an hour,if possible,after it's
cooked before you pull it apart. This is a moot point if it falls apart
when you take it off of the grill......

monroe(temp not time)

"Faye Kinnitt" wrote in message
...
On Tue, 16 Mar 2004 18:16:54 -0800, "Dave Bugg"
deebuggatcharterdotnet wrote:

Peter wrote:

In getting more info it's clear that the normal cut of meat I'm
looking at is 6-8lbs. So what's this little guy I picked up (1 1/2
lbs)? How does its small size affect the length of time I should
smoke it?

Geez, by the time the fat melts off it you won't have enough
meat left for a sangwich. Only a pound and a half ? You oughtta
get a package of chicken thighs and make the burn worthwhile.

Bob in socal..

Yowsah, Bob speaks the truth. A 1 1/2 pound boneless picnic pork roast?
That sounds like a chunk of shoulder that got left out of the "country ribs"
package. That little piece of meat is fine for grillin' or grindin' but it
sure isn't worth a low/slow. Not without plenty of company.

Jack Curry

wrote:

Taking a couple of antibiotics fer a while. Next booze March 30.
I should be certifiable by then. Oh, wait . . . too late!


Good health to ya, Nick. The libations will be waiting for you when
you're ready.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Peter wrote:
Should I try and keep the temp down further
to allow it to take even longer to hit 190-200?

Only thing you're doin that way is wastin time.
--
-frohe
Life is too short to be in a hurry