I got about 4 lbs of sliced picnic shoulder from my local ShopRite supermarket and am using 2 slices (about 2+ lbs) with the skin and bone:
I took of the skin and some of the fat below and removed the bones. I then made "accordian" cuts, an authentic Jamaican technique where you put 1/2" deep slits across the width of the meat about 2" apart. You do this on both sides with the slits on the second side being laid out to fall in between the slits from the first side:
I then wet rubbed them with this commercial hot jerk seasoning. I have made my own jerk seasoning before, and will again, but for this cook I decided to go OTS. As an aside, I bought this (Grace brand) at ShopRite. The next day I found Walkerswood (the OTS one most preferred by Jamaicans) at Giant. I decided to stick with the Grace for this cook:
The jar
The stuf:
The meat rubbed up:
I then bagged them and put them in the fridge to brine/marinate for about 24 hours. I plan to smoke at 225° over a 50/50 mix of apple and allspice berries (the fruit of the pimento tree/bush). I might only put on smoke one time since I don't think it should be too heavily smoked. I hope to bring it to an IT of about 195.
DEW
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