On 14-Jul-2004, "Peter Newman" > wrote:

> My local market had a shoulder picnic pork roast, boneless and about 1.6 lbs
> for 2.49/lb. What the heck? So now what do I do with it. The FAQ talks
> about shoulders and picnics in the 6-8 lbs range. This is a little guy,
> just right for two people. And it's labeled as a roast. Suggested cooking
> on the package is 325 until internal temp reaches 160. It also says that it
> ought to cook at about 30 minutes/lbs. But I want to smoke this sucker.
> Any suggestions? Is it too small and lean to result in a good pulled pork.
> Thanks all!
>
> Peter

I'm not sure that I'd try to get that guy to pulling temp. I think I'd put a probe
in it being careful to get the tip in the thickest part of the center. You know
hold the probe up beside it and set your finger or thumb on it at a point that
will stop penetration and the right depth. Then I think you could cook it any-
where from 250° to 325° to an internal of 160° or so and expect some very
nice slicing pork.Shouldn't take very long either. Uh, don't mess with it
until it reaches temp. If you have to use a little pocket instant read therm
it's going to get more complicated. I'd check it the first time and one hour
and expect maybe 110° in the center. Set your mental clock accordingly
from how far off it is from that. Peeking ain't cooking and peeking too much
especially on a little guy like that will ruin your crust.

--
M&M said that.