On 4-Apr-2012, mike > wrote:

> On Mon, 19 Mar 2012 13:11:26 -0500, Calvin Atwood <Calvin Atwood>
> wrote:
>
> >I have been given a cyropacked,10 lb, bone in pork shoulder. It has
> >been brined? (it says solution added - 5 to 8% by weight - for
> >tenderness). It also has the skin on.
> >
> >I want to BBQ/smoke it and end up with pulled pork with a nice bark.
> >However, I've not done a shoulder like this before. I usually do
> >boneless pork butts. I have a feeling that I should remove the skin
> >and treat it like a butt. But, before I start I'd like some input
> >from the group.
> >
> >So, I'm looking for suggestions on how to treat this.
> >
> >Thanks,
> >Calvin
>
>
> I make what is called pork picnic around here quite a lot, usually a
> couple of 10-14 pounders. All I do is cross cut the skin into about 2
> inch squares not going through all the fat, put it on the offset at
> 225-250 and smoke it heavy with hickory for the first 4-5 hours. Then
> just let it cook until it hits 190 or so. I consider it done when the
> bone is easily turned in the meat, regardless of the temp reading.
> When it comes to the various shoulder cuts, it seems that pork is
> pork, and all cooks about the same.

Sounds like a plan. It works for me just like that every time Mike.
I would encourage you though to compare the recoverable meat
weight with the original weight the next time you cook a couple
of picnics. I think you will find that a more economical cut is the
butt. There is just too much loss with picnics compared to the
price paid. Even with butts, the loss is around 40% so you need
to keep that in mind. The per pound price on the plate can get
up there real quick.

--
Brick(Youth is wasted on young people)