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First whole pork shoulder

edited March 2012 in EggHead Forum
Boys,
Smoking my first whole shoulder tonight. This thing has a think side of fat. I'm inclined to leave it the way it is. Should I cut it off and proceed with the rub? Any thoughts would be appreciated.

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

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Comments

  • LitLit Posts: 3,841
    I always used to leave it when I got bone in shoulders but now I get my shoulders from Costco and they are bone out with no fat cap. They come out just as moist without the cap and I get much more bark. I would trim it.
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  • paulheelspaulheels Posts: 457
    Leave it on! By whole shoulder, you mean one that weighs about 18-20 lbs? That's what it sounds like. I cook those mostly, they cook alot better than just butts
    Or picnics. There may be some veins that you can trim out some. Besides that, I don't do anything to the shoulder except season.
    thebearditspeaks.com. Go there. I write it.
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  • 11lbs. It's on the egg as we speak. Skin is on! Can't wait to see how it turns out.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • LitLit Posts: 3,841
    Skin on would be a picnic shoulder right? I usually score the skin to get rub down in the meat. You can eat the skin but I usually don't eat too much because it's really unhealthy due to the layer of fat it's sitting on. The skin kinda tastes like bacon due to the heavy fat content.
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  • boatbumboatbum Posts: 1,273

    Have never cooked the whole shoulder, just the Butt portion.   I trim the Cap - makes wife feel better that we are eating healthier when she sees the bag of fat that I trimmed off.   Personally - I think it just renders and runs down into the drip pan anyway.   I think its the fat that is on the inside that makes the meat moist.

    Have cooked both ways - trim and no trim - I think its way down the list of things that make a difference.

    Cookin in Texas
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  • At 14.5 hours. I"ll probably remove the fat cap before I pull and chop it. I'll let you guys know the outcome. Shouldn't be much longer.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • paulheelspaulheels Posts: 457
    I like to pull vs chop. I have done both so
    People could see which one they liked. Majority like pulled better.
    thebearditspeaks.com. Go there. I write it.
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  • Great result. Really appreciate the help. This was extreamley tasty, and visually the best looking pork shoulder I've cooked so far. I'll probably stick with whole shoulders from now on.

    http://i1175.photobucket.com/albums/r626/jpeterman1979/043814ab.jpg

    http://i1175.photobucket.com/albums/r626/jpeterman1979/5f0c7f43.jpg

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • Hi54puttyHi54putty Posts: 1,572
    Well done. I will try that for my next long cook.
    XL,L,S 
    Winston-Salem, NC 
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  • cazzycazzy Posts: 7,949
    That's one big hunk of meat!! Looks awesome!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • Forgot to add that I'll probably remove the fat cap next time before the cook The bark is my favorite part, and cooking it with the cap on deprives you of 50% of the bark.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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