Has anyone ever tried to smoke a pork shoulder in smaller pieces. I seen this the other night on the food channel?
Thanks
Mike in Michigan
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Some folks may butterfly a butt/shoulder to get more bark.
Just remember the slo/lo method is to break down collagen and render fat,as it goes thru a plateau-not to quick cook,like a porkchop.
Not sure what/who you saw on the food channel-that could make a big difference,whether it was a good idea.
Just remember the slo/lo method is to break down collagen and render fat,as it goes thru a plateau-not to quick cook,like a porkchop.
Not sure what/who you saw on the food channel-that could make a big difference,whether it was a good idea.
Thanks Tom for the info. It was a company that sells shreaded pork and they were showing how it was cooked. It looked like the pieces were around a 1/2 lb or so and they smoked it for 5-6 hrs. I have done whole shoulders and they turn out great after the learning curve. I was just thinking it would be a shorter cook time and maybe more smoke flavor.
Mike
Mike
Yep,but keeping in mind that a pork steak,1/2 in thick,sliced across the butt,fried in a 350* skillet,2 mins on a side will be done-according to the gov't.
Not sure it could be pulled,or bitten thru.
Now down in Todd's neck of the woods,there are machines by Hobart called Buffalo choppers.You can drop a whole raw butt,bones and all in it,and it comes out like toothpicks.
Add a head of cabbage and you have slaw for the sandwich.
Maybe it was Curley's,or some other mass market grocery seller.The sauce could be the main ingredient?
Not sure it could be pulled,or bitten thru.
Now down in Todd's neck of the woods,there are machines by Hobart called Buffalo choppers.You can drop a whole raw butt,bones and all in it,and it comes out like toothpicks.
Add a head of cabbage and you have slaw for the sandwich.
Maybe it was Curley's,or some other mass market grocery seller.The sauce could be the main ingredient?
Yes Tom it was Curley's. I will just stick to the whole shoulder.
Thanks Again
Mike
Thanks Again
Mike
Yep,there reasons/needs to cook less when dollars are at stake.
Across Fl,butts would be cooked to about 170*-175* at all the chain restaurants.There would be less cooking time,less shrinkage,more weight on the serving plate.
Until Smokey Bones came around,you got thick sliced pork roast,usually fatty.
Beef was round,cooked about 160* and thin sliced on a commercial slicer.
BBQ chicken was normal,and ribs were often cooked in steamers and finished on a grill.
Fried catfish and a salad bar were the other items.
Typically a full liquor bar.
Breakfast was usually a standard.
We have a great volume of bbq places,but the quality is pretty sparse,because the dollar dictates.
Several states across the South would undercook and chop with two cleavers,for the same reasons.
Others might cook whole hogs and chop everything but the squeal.
Yep,for "good pulled pork",like Smokin' says'" ITS DONE WHEN ITS DONE",but it sure is worth it.
Across Fl,butts would be cooked to about 170*-175* at all the chain restaurants.There would be less cooking time,less shrinkage,more weight on the serving plate.
Until Smokey Bones came around,you got thick sliced pork roast,usually fatty.
Beef was round,cooked about 160* and thin sliced on a commercial slicer.
BBQ chicken was normal,and ribs were often cooked in steamers and finished on a grill.
Fried catfish and a salad bar were the other items.
Typically a full liquor bar.
Breakfast was usually a standard.
We have a great volume of bbq places,but the quality is pretty sparse,because the dollar dictates.
Several states across the South would undercook and chop with two cleavers,for the same reasons.
Others might cook whole hogs and chop everything but the squeal.
Yep,for "good pulled pork",like Smokin' says'" ITS DONE WHEN ITS DONE",but it sure is worth it.