Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Picnic Shoulder, but not pulled...?

So the pulled pork on the LBGE was a hit last night, I have a 10 lb picnic shoulder for next weekend, however the wife would like it so we can slice for this meal instead of pulled.

325F - Indirect for 6-7 hours, until internal is 170F?

Should I brine, or inject, or just rub and cook?

And should I cut the skin with slots before rubbing?

County of Parkland, Alberta, Canada

Comments

  • paqmanpaqman Posts: 1,078
    Sounds good.

    I would remove the skin but leave some fat.

    No need to brine or inject.

    I like to insert pieces of garlic after making deep incisions with a poultry knife.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Will i not get a crispy skin with a 325 cook? Or do yuo pull the skin just to get more from the rub?
    County of Parkland, Alberta, Canada
  • TonyATonyA Posts: 547
    I slice shoulders regularly. Typically I like to inject and marinate overnight with mojo Criollio. A good 4 days in brine on a cut that big is also nice.

    I find that pork cooked to 170 isn't that magical half way point. It is actually the worst part of the journey. It's hot enough to have squeezed a lot of water out. But not hot enough to have melted enough of the collagen and fat to make it moist again. I'd either cook it only to 150 or bring it up to 185 - 190. There is mild resistance when probing it is ready. I've done both. 150 is a hell of a lot easier.

    As many times as I have kept the skin it makes carving which is already a challenge just preposterous. Take it off. Cut it up. Fry it. Salt it. Serve along side.
  • TonyATonyA Posts: 547
    I have a post about a cured shoulder on here. I posted the slices so you can get some idea.
  • I will have a look for it. Thanks.
    County of Parkland, Alberta, Canada
Sign In or Register to comment.