Syzygies Posted August 7, 2009 Report Posted August 7, 2009 This is my first time with a whole pork shoulder (butt + picnic). The skin on may be a nice effect, keeping meat moister, we'll see. But does anyone understand the markings? Is P for Pig?
JeffB Posted August 7, 2009 Report Posted August 7, 2009 Chris Lilly recommends you cook with skin side down but I forgot to and mine turned out fine. I only had a little bit of skin on my shoulder though. It did make me curious as to the why. Which way are you planning on doing it?
mguerra Posted August 7, 2009 Report Posted August 7, 2009 one concept I take the skin off so the smoke can contact the meat.
primeats Posted August 7, 2009 Report Posted August 7, 2009 First time I've seen a mark like that. Could just be a marking designating the farm, the line in which it's slaughtered or the destination. Maybe it means pretty?
primeats Posted August 7, 2009 Report Posted August 7, 2009 The skin is covering the fat layer, which we usually place on the grate. I think it's easier to take off the grill that way AND you get more bark if the fat/skin side is down. But if you use the "kindling" it won't matter!
Syzygies Posted August 8, 2009 Author Report Posted August 8, 2009 Boy am I glad I checked this thread! I though about taking the skin off, but I'm thinking the meat by the skin will come out real moist. I started to put the shoulder on skin up, but after this discussion I raced back out to flip it over. Picnic to the left? I've cooked plenty of butts over the years, and I don't recall anything looking like a leg stump. (The cooker in question is a "Sacramento skinless" #7 Kamado, we're waiting for it to actually crack in half before we buy a Komodo Kamado.) Thanks.
primeats Posted August 8, 2009 Report Posted August 8, 2009 Yep, that's the picnic ham, maybe that's what the "P" was for?
seanwiley Posted August 8, 2009 Report Posted August 8, 2009 My experience witht he skin down is that it kept a lot of the moisture in since nothing dripped through the skin itself. Since the Komodo holds in so much of the smoke then I think the meat absorbs plenty in through the top of the cut. Just my experience ....
primeats Posted August 8, 2009 Report Posted August 8, 2009 Anywhoo, the pork shoulder looks perfect!
primeats Posted August 8, 2009 Report Posted August 8, 2009 Always a thing of beauty, another great Kook(cook)
Syzygies Posted August 9, 2009 Author Report Posted August 9, 2009 Oh man, it melted in our mouths with tortillas from fresh masa. I'm a veteran of many butts, but I'm never looking back. Clearly this thread tapped a well of expertise with the whole shoulder. My vote (skin down) is why look back, I'm buying shoulders from now on.
Duk Posted August 9, 2009 Report Posted August 9, 2009 if you don't mind me asking---where did you buy the meat--I'm in Napa so anywheres in Concord is a short drive
Syzygies Posted August 9, 2009 Author Report Posted August 9, 2009 We ordered the shoulder, one day notice, from Diablo Foods: 3615 Mount Diablo Blvd, Lafayette, CA. Twenty minutes away for us, but the best butcher this side of the Berkeley/Oakland hills. I'd be stunned if there isn't an outstanding butcher in Napa that can also order this. We have various family up there; I can ask...
Duk Posted August 9, 2009 Report Posted August 9, 2009 actually there is --Brown's Valley Mkt--Sunshine Foods--I was actually asking for someone out your way----thanks for the reply
Syzygies Posted September 3, 2009 Author Report Posted September 3, 2009 Cambro food box sized nicely for shoulder Here's a box sized nicely for pork shoulders (12 x 18 x 6, fitting a 16 lbs shoulder): Cambro Food Box 12186P Cambro Food Box Cover 1218CP There's also a clear variant (less likely to stain) for twice the money, and other heights. Also recently tested for ribs. My source was Chef's First, in their bricks-and-mortar incarnation as East Bay Restaurant Supply. edit: This box is good only to 160 F, the more expensive clear plastic box is good to 210 F. An issue only if you want to use it after a cook.
