resmoking a pre cooked shoulder

Former Member

I did a quick search on this and didnt see anything. Is there a good way or technique to resmoking a precooked shoulder (picnic)for pulling? Is it worth it?

I live in an area that is extremely tourist driven and after labor day lots of stuff becomes hard to get. We are limited to sapecial order items or prepackaged stuff. Or take a drive closer to boston.

thanks

11/20/031:42 PM

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Original Post

tomMember

Evenin'

Some folks will put it in at 225ï¿½-250ï¿½ ,put some smoke on it, and bring it to about 160ï¿½ internal.

You don't want to add any salt.

It will slice well from there up to about 180ï¿½.

I'm sure I've taken some up to around 195ï¿½ to pull,but can't remember the results.

Can't be too bad.

11/20/036:44 PM

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