My neighbour Dianne bought a large pork shoulder for me to smoke, it weighed 9# before I removed the hide. I have not smoked one this large before. I trimmed it and dry brined it today and my plan is to smoke it tomorrow. I read a post here about turbo pulled pork, injected with apple juice and cooked at 325F that I was thinking doing using with a water pan. My guess the pork is now about 8# and I was wondering what to do the skin/hide?
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Administrator
- May 2014
- 19519
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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You could try Meathead's cracklins: https://amazingribs.com/tested-recip...ckin-cracklins
Also if cooking that big of a butt worries you, slice her in half- more surface area for rub, smoke & bark, and maybe even a slightly shorter cook time.
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Jim Morris
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Nothing to smoking a 9 pound butt versus a 4 pound butt. Same process, time may be a wee bit longer is all. I smoke mine in the 225 to 275 degree range, never did one at 325 before.
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Founding Member - Moderator Emeritus
- Jul 2014
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Author of the book Barbecue, fire and smoke
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- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Never cook one @ 325 before and not planning on it. I would recommend to tie it with butcher twine since the bone has been removed.
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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