Even when I try to make a disaster, it comes out right. After a number of successes, I decided to get out of my comfort zone and start experimenting.
I wanted to do another pork shoulder. When at Costco, I found that all they had were Boneless Shoulders, cut up to make pseudo-ribs. I have never cooked anything liked that and hesitated in buying it. I had seen a recipe for preparing jerk pork using this boneless shoulder cut. So in a spirit of adventure, I bought one about 7 lbs. and said what the heck.
I have had a jar of Pickapeppa Jerk Seasoning (not the sauce, but a nice paste) that I have used a little in stir frying. I wanted to try it as part of the marinade/wet rub. The problem with it was that in stir frying I found a little could go a long way. But the paste has an odd consistency that wouldn't easily and uniformly spread on the meat. So I added it to some olive oil to be able to spread it. Although, I was worried about using too much, I said what the heck and covered it liberally. It wound up marinating in the fridge for 36 hours, due to shifting meal plans.
Right before cooking I sprayed it with some apple juice and liberally put Penzeys Jerk Seasoning for Pork on as a dry rub.
The meat itself was cut up in the store to create two rack-like objects. I didn't know if I should cook it like ribs (with the associated cook time) or like a full shoulder. I decided that I would tie the thing together with twine (like a roast) and cook it like a full shoulder. This was an overnight cook at 225.
I also tried 2 oz of apple wood and a fistful of whole allspice.
I had previously done a smaller shoulder that took 14 hrs. This one only took 10.5. So my major problem is that the meat is done (190 and nicely pullable) way too early...by about 10am... and dinner is 6-7 pm. What the heck do I do now?
First I hold it in foil for a few hours at 150. Then I try the towel/cooler thing. But the temp is slowly getting toward 140. What the heck? So I wound up putting it back in the smoker around 2 or 3 pm to slowly heat it up for dinner.
In the end the meat was excellent, still moist and tender after all that holding and heating. My worries about too much fire out of the Pickapeppa were wrong. It gave it a nice warm mellow glow in the mouth.
I would use the same cut of meat again. I think that the boneless nature and my roast approach lead to the shorter cook time. I think I would try 4oz of apple wood next time, because there wasn't enough smoke flavor for my taste with 2 oz. I would also try using apple juice or maybe rum (Dark Spicy, like Capt Morgans or Myers)! Hee Hee. to mix with the Pickapeppa, instead of the olive oil. It left a little too much residual grease for me. Or maybe I'll just drink some rum while it cooks.
The big issues for me now are how long will this take? And how much wood should I use? Both those answers can only come from experience. I know now that whatver I don't, it won't come out bad.
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