I am not sure why I grabbed this, but it was on sale, and looked pretty cool. Also, I have yet to try the picnic cut of the shoulder. [p]I think Jobu posted about a similar thing the other day, but not sure if his was a picnic or not. Anyway, it is cryovac packed by Smithfield Pork, is in a net, in a solution of some crap like Sodium Lactate, Salt amd Sodium Phosphates. It has a piece of skin covering 2/3 of one side. They call it "self-basting". Even has one of those crappy pop up thermometers, which I promptly yanked out.[p]I remembered Jobu's thread on the other forum had mention of pulling the net off, unrolling meat, rubbing, rolling back up. Sounded good so I took off the net, it was springy, and came off easily. I rinsed that crap off as good as I could. Unrolled it was like several chunks of meat all attached to the skin. After a light rubbing of mustard, I applied a rub from Smoke and Spice "Perfect Picnic Rub", without the salt. Just lots of ground tellicherry pepper, some turbinado sugar, dry mustard powder, paprika and onion powder. Looked purty.[p]Trying to roll that thing up and put it back in the net was another story!! I ended up half rolling it, and half shoving it in like putting a down sleeping bag in a stuff sack.[p]It is all it one mass now, in the net, in a ziplock.
Think I will put it on in the morning. This is not for dinner, just a test for sandwiches/snacks. It weighs 4 pounds.[p]All that leads up to my question! I think they cut a buch of fat out of this thing, and rolled it up into the net. I don't know. But this thing in a net....what temp should I cook it?? 250 over drip pan and oak/hickory??[p]Thanks.