I bought a half picnic shoulder and put the entire package into a bath at 131. Let it go overnight, probably around 18-20 hours, didn't really sweat exact time. Iced it down and hit it with a mojo rub before putting it on a kettle at about 250 around noon. There was salt in the rub but I planned on salting as I sliced because the skin was still on so I didn't think pre salting would do much. Cooked for 5 hours or so low and slow I didn't want the pork to appear rare and wanted to see how it was just letting it go past the bath temp. Added more lite coals and just let it cook as high as the kettle would go to get the skin crackling. Then a mojo sauce sliced up and served. Came out real tender sliceable pieces I didn't want it to pull.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
I bought a half picnic shoulder and put the entire package into a bath at 131. Let it go overnight, probably around 18-20 hours, didn't really sweat exact time. Iced it down and hit it with a mojo rub before putting it on a kettle at about 250 around noon. There was salt in the rub but I planned on salting as I sliced because the skin was still on so I didn't think pre salting would do much. Cooked for 5 hours or so low and slow I didn't want the pork to appear rare and wanted to see how it was just letting it go past the bath temp. Added more lite coals and just let it cook as high as the kettle would go to get the skin crackling. Then a mojo sauce sliced up and served. Came out real tender sliceable pieces I didn't want it to pull.
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