On a whim, (and on sale) I picked up a pork shoulder blade roast. Looks fairly well marbled and a decent fatcap. Can I smoke this for pulling or do I need to treat it more like a tenderloin and just bring it up to normal temp and slice?
@richlinlbrg, I think you should be OK Smoking for Pulling! Providing I understand what your Meat Market Sold You!
Eat Well and Prosper! From Fargo ND, Dan
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Thank you all, and never mind! Opened it to brine and it was rancid. AARRRGGGGGHHHHHHH
That is the third Smithfield pork product I've recently purchased from them that was rancid when I opened it. Going to go back to the store and warn them in the morning. GEESH
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