Finally took the plunge and currently the CS is going thru its first seasoning. I plan on using a pork butt for my first challange and have a simple question. Should I remove the skin before putting in the smoker?
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Congrats on your purchase!
A butt should not have any skin on it. If it's wearing a hide you probably have a pork shoulder. Personally, I would remove it but that's just me. Some do, some don't.
On this first smoke, keep it simple.
Learn your smoker & how it acts & reacts.
Make sure to read the 101s
Might to a search (Find) on shoulder.
Good luck & let us know how it goes.
A butt should not have any skin on it. If it's wearing a hide you probably have a pork shoulder. Personally, I would remove it but that's just me. Some do, some don't.
On this first smoke, keep it simple.
Learn your smoker & how it acts & reacts.
Make sure to read the 101s
Might to a search (Find) on shoulder.
Good luck & let us know how it goes.
Boy, am I ever a newbie! I thought the shoulder was part of the butt. It said shoulder picnic on the label!
The butt is part of the shoulder, as is the picnic. The picnic is kind of round, with a smaller diameter at one end than the other. It has a round bone sticking out of one end. he butt is usually almost square and has a flat bone sticking out of the end. These are usually sokd skinless.
The picnic is the shoulder of a pig, and has skin when it is in it's unbutchered state. I suggest removing the skin since it will hold in way too much fat and you will not get any smoke penetration.
The second part of this is that the picnic/shoulder has two parts, the lower part is the shank and has the lower leg bone. The upper part is called the butt, and has the flat bone. It's the best cut, in my opinion...
I remove all surface fat, season with the rub of choice then smoke with hickory/oak until internal temp of 195. Voila! Magic.
Hope this helps
The second part of this is that the picnic/shoulder has two parts, the lower part is the shank and has the lower leg bone. The upper part is called the butt, and has the flat bone. It's the best cut, in my opinion...
I remove all surface fat, season with the rub of choice then smoke with hickory/oak until internal temp of 195. Voila! Magic.
Hope this helps
Here's a simplified chart that will show you where the basic cuts come from. Note that the butt and the picnic make up one whole shoulder which is in reality the front leg of the hog minus the feet.
Many thanks, all! I removed the skin, seasoned it and wrapped it. My initial seasoning of the AQ is almost over and I look forward to my first shoulder/picnic tomorrow!
I now truly understand the difference and will need to find the pork butt - most of what I have seen in these parts has been the shoulder.
Will let you know the results. Yahoooo!
I now truly understand the difference and will need to find the pork butt - most of what I have seen in these parts has been the shoulder.
Will let you know the results. Yahoooo!
BB;
Keep us posted. I'm 3 days away from ordering my Q from Charcoal Store, just waiting for new billing period on my credit card to roll over.
Life is short, buy gear now...........
Keep us posted. I'm 3 days away from ordering my Q from Charcoal Store, just waiting for new billing period on my credit card to roll over.
Life is short, buy gear now...........
Congrats on your new purchase. Use it and enjoy, it will make everyone think you are some knd of a great chef!
Thanks, will let you know how it goes. Having a little trouble today as the probe does not seem to work. However,I do have a Mav and am using that. Will call tech support on Monday to see what the problem here is!
Spoke with Bill at Cookshack this AM, and he said that they have experienced a bad bunch of probes lately and will send me one today!