Pork shoulder netting.

[Gintzu]

Question.
So, I tried my new SNS last week with a couple sausages just to get my feet wet. I'm trying a 4.25lb 'partial pork shoulder' (working my way up the food chain slowly) which is in netting because these partials are typically misshaped so you don't have small sections that may smoke quicker than the center. I am going to salt it this afternoon then rub it in the morning.
Am I assuming that I am to leave shoulder in netting, not trimming fat, and tossing it on kettle with netting attatched?

[lschweig]

IMHO I think that if you leave the netting on you will end up losing a lot of bark. I think that if needed I would try to tie it up as you will lose a lot less bark that way.

[SMOG MAN]

I agree, remove the netting and use butcher twine sparingly if possible.

[RonB]

lschweig - ya' beat me to it.

[Jerod Broussard]

As noted- Get The Netting Off!!

[Spinaker]

Loose the netting. I made this mistake early on. When I went to remove it. The netting just pulled all of the bark right off. Bummer.

[MBMorgan]

Agreed ... lose the netting and tie (sparingly) with butcher's twine ...

[Gintzu]

100% concensus. Thanks for the feedback fellas.

[jgg85234]

Unless what you have as a "partial shoulder" is actually a bunch of pieces of pork shoulder inside a net. Then, removing the netting will result in you having a bunch of pork steaks to grill.

Best regards,
Jim