Picnic Shoulder

Kelly Keefe

Since it's been a while since I've posted anything, and since today seems to be taken up with tom foolery, thought I'd post about last nights supper. Local supermarket had Picnic Shoulders on sale and I decided to try one. (They also had butts on sale for 99¢/lb but unfortunately only sliced ones...)[p]Simple seasoning: salt, pepper, granulated garlic - that's it. Cooked it at 225° for 8 hours (It was a 6lb shoulder) indirect. Let the internal temp go all the way to 200° before pulling it off the Egg. Darn good eating and I must say it was the easiest pulling I've ever done. I know the conventional wisdom says I should have pulled it at 195° internal, but I think I liked it better at 200°.

MickeyT

Hey Kelly,[p]Long time no hear from. Hope all is well.[p]Did you notice a significant difference betwen the shoulder portion and a butt? I have never done one, but have heard that the shoulder is a little more "hammy" tasting. Good eats no matter what.[p]Welcome back![p]Mick

Sundown

MickeyT,[p]My family claims the taste of a shoulder is more distinct than the tase of a butt. Quite frankly, I'll chow down on either one.

Unknown

Kelly Keefe,
KELLY,[p]MY SISTER (BERNICE) AND I (DORIS) ARE JUST STARTING TO LEARN HOW TO COOK ON OUR LARGE SIZE BGE AND HAVE A QUESTION...WHAT IS MEANT BY INDIRECT HEAT? [p]THANKING Y0U IN ADVANCE,[p]SISTER & I

BeerMike

SISTER I, First, the cap letters means your YELLING. So you may want to stop yelling. [p]Indirect means there is no fire directly under the food. You can place a pan between the hot lump and your food. Many eggers use the BGE plate setter or a large pizza stone. See the link below for these items.[p]You are going to love your egg.[p]BeerMike[p]
[ul][li]BGE Plate Setter and Pizza Stone[/ul]

BlueSmoke

SISTER I,[p]Do me a favor??? Please turn off the caps lock.[p]There are two "styles"" direct and indirect. Direct is to have the food above the coals with nothing in between; indirect is to have something ( a plate setter, drip pan, etc.) between the heat source and the food.[p]Ken

Kelly Keefe

MickeyT,
Hi Mick! I've been around, but too busy with the 4 month old to post...[p]No, I didn't notice a pronounced "hammy" taste to the shoulder. (But then I think instant coffee tastes just fine, too -- grin!) Maybe a hint more delicate a flavor than a butt, but that could have been from my departing from my usual rub to just salt, pepper and garlic. It was mighty tasty though and I'll definately do one again.[p]Kelly

Kelly Keefe

SISTER I,
As was posted below, indirect heat is, well, indirect. I used a plate setter, but anything between the meat and the heat is indirect be it a pizza stone or drip pan. If you don't have a plate setter yet, I strongly advise you to get one. I use it on 99% of the cooks I do.[p]Kelly

Unknown

Kelly Keefe,
Thank you Kelly for the info!!![p]Sister & I

Unknown

BlueSmoke,
Thank you BlueSmoke for the info and the heads up using caps.[p]Sister & I

Unknown

BeerMike,
Thank you BeerMike for you info...Will be ordering more cooking eggessories for the BGE today...Also many thanks for the heads up on "caps" etiquette.[p]Sister & I