A better PP shoulder cooking method

Spin

In our area we can much more easily obtain a bone in shoulder cut than a butt for making pulled pork. This shoulder includes the skin which covers most of the meat and detracts from the benefits of the use of a rub and the development of "Mr. Brown". Here is an easy cooking method that works very well for getting around these problems:[p]The answer is to skin the beast. Start at the armpit (I wish I knew a better term - narrowest and wrinkliest skin) and split the skin to the meat. Pull the skin back and (with a knife) remove the skin and fat in one large piece. The fat will want to stick to the skin and pull off of the meat. Refrigerate the skin/fat for later use. Rub the meat all over with your favorite rub and refrigerate overnight. Start your cook the evening before you intend on eating and let it cook overnight. The next morning the internal temperature should be approaching 160F. At 160F place the skin/fat back over the top of the meat and cook as usual. The plateau at 160-165F will be extended for a couple of hours but the cook will still finish at the normal times if you kick the dome temp up to 275-300F once the internal reaches 170F.[p]The result is more than twice the amount of chewy good Mr. Brown and a greatly improved flavor throughout the entire cut. The longer cook in the 160-165F range also dissolves virtually all of the fat in the meat. I encourage you to try it.[p]Spin

JJ

Spin,
Thanks Spin. I like having various methods available and not just one. I always thought there must be more than one way to do PP.

Cat

Spin,[p]Fascinating post. In my experience, extending the plateau for a butt yields an even more tender and defatted PP - more time for the internal fat & collagen to melt. I haven't yet tried this with a picnic or whole shoulder.[p]Does the skin crisp into cracklings, or do you discard it when you're done? [p]Thanks for extending the state of the Egg art -[p]Cathy

Spin

Cat,[p]Unfortunately I did not think to experiment with the skin. It was crisp but not brittle. It had a thin layer of softer tissue on the underside that, with some further cooking (cooldown of the EGG?) would produce nice cracklings. I will try this next time. Thanks.[p]Spin

Teslamania

Thanks for the info!

Nature Boy

Spin,
Saving Mr. Brown, as well as extended plateau time??
Whooooah! We have a genius at work. Great ideas....I love when creativity starts to flow. Are you talking about a picnic cut? or a whole shoulder (picnic and butt??) How much did it weigh??[p]I haven't yet tried the picnic side of the shoulder, but I heard it is good. With your technique it sounds awesome. Thanks, and Happy New Year.
NB

Elder Ward

Spin,[p]Professor you never cease to amaze me with your abilities.
Here in the big city (ha!) they don't sell pork to finiky Californias with the Heaven forbid Skin on. $^) Or I would try it. [p]Elder Ward

JJ

Elder Ward,
I do not know where in CA you live but I have friends and family that live from San Diego to Eureka and they advise me that a bone in shoulder with skin on is readily available.

Elder Ward

JJ,[p]Maybe if I asked but here in Camarillo I just haven't seen it. You understand we sometimes talk about where we live as if the whole state was that way. Sorry[p]Elder Ward

JJ

Elder Ward,
Our niece who lives in Solvang gets them all them time.

Unknown

Spin,[p]Oh, sure. Put this up now after the shoulder's been cooking a while. :-)[p]Sounds like a great idea. Filed away for future reference.[p]Fair Winds,
Carl

Nature Boy

JJ,
Happy New Year JJ. I couldn't help replying here, cuz I have been to Solvang. What a cool place. I thing the translation is "sunny valley". I was in Santa Barbara California during what the locals call "may grey and june gloom" it is cloudy until afternoon every day along the cost (west of the mountains). We got tired of it, and drove over the mountains for an afternoon in Solvang. It is definitely a tourist town, but it is surrounded my mountains and vineyards. One of my fondest memories.[p]The wildest thing was driving over the mountain pass. As soon as we got over the pass, the skies cleared and it was spectacular. Apparently, it is like that most of the time in the "sunny valley".[p]Cheers. NB.

Tim M

JJ,[p]You mean there is another way than the "official" published version? NO. Blaspheme!!!
Actually I agree and you know it! There is always another way to do anything. You know what I mean, start with a recipe and mold it to your liking - I know that is what you mean.[p]Tim

Elder Ward

JJ,[p]That is a strange place it is surrouded by farms and ranches so she can probably get anything she wants and any style. Also some of the biggest names in entertainment own land and homes there so it awash in money. I have a client or two that lives there they say it is like having an address at Disney Land. (For those of you that don't know it is a resort that is suppose to resemble a Danish communitee and does to anyone who is not Danish.) The funny part it is in the middle of nowhere but is freeway close. [p]Elder Ward

JJ

Elder Ward,
With all due respect. Are you saying that Solvang can get food items not available to your town because some enterainers live there? Come on!!

Char-Woody

Tim M, Let the sun shine in!! :-) Hope your Holidays were extra special...cheers..C~W[p]

Char-Woody

Spin,
Way to go Brother of the "Q"!! [p]Good to see a fresh new approach to the age's old BBQ methods.. I think we all can learn something new. [p]There was a archeological report a week ago on National News regarding the burial urns of Old King Midas..This is for real. Some of the pots were made of copper and this maybe led to the "touch of gold" in ancient records. Anyway, after 20 years of storage at a U.S. research lab, some of the pots contents were analized. Burial customs in those times required a huge feast with samples buried with the King for his afterlife. Lo, they found BBQ lamb and seasonings much like what is used today. As well as wine and beer malts. [p]Seems they knew how to party as well...That was 700 years BC.
Cheers...C~W

Spin

Nature Boy,[p]It is the picnic cut and I usually get them in the 7-8 pound range. The meat has a slightly hammier taste then the butt.[p]Spin

Spin

cvsusn,[p]My appologies. The first time I tried this things went so well (too good) that I had to give it another shot just to make sure the first cook wasn't a fluke.[p]Spin

Elder Ward

JJ,[p]All I have ever been saying is that you just don't see it in this town. If you reread my last I said it was because of the farms. The thing about celebrities was just a point of interest. JJ, I am not a lair and I don't see what you have to prove by pursueing this issue. [p]Peace[p]Elder Ward