"Edwin Pawlowski" > wrote in message
m...
>
> "43fan" > wrote in message
> ...
>> Ok, real stoopid question here... friends of mine are doing a pig roast.
>> Puchased a whole hog, but had it quartered. Basically, cut in half, then
>> split each half down the middle of the ribs.
>>
>> They want me to smoke one of the sections... I'm curious what to use?
>> Front shoulder or rear quarter(which one?), and cut the ribs away first?
>> Or maybe just cut the ribs away all around, and just smoke those for them
>> instead?
>>
>> Picking it up off them later today, so any help here soon would be great!
>>
>
> Sounds more like a parts of a pig roast. How big was the pig? If a small
> one, it is probably tender, but if it was 240 pounds or more, you have
> different things going on with toughness. Usually, the hind section is
> more tender than the front shoulder. If you choose the front, it will
> take longer to break down the collagen and tenderize. I'd remove the ribs
> and do them separate. The rear leg makes good ham. How about bacon?

Pretty small, 'round 100lbs(had to be before dressed)... I got the one front
shoulder, in the smoker now. When my buddy cut it, he ended up taking the
shoulder off pretty close, instead of giving me the whole shoulder back to
the ribs, actually, I should say, I now have the shoulder, and the leg...
two pieces... only about 7-8lbs total between the two, that's why I say the
pig had to be 100lbs or less before dressed.

We'll see how it turns out...

>