bbq pork shoulder advice

[Pete Franklin]

I have just ordered a whole pork shoulder (bone in) to be the centerpiece of a bbq that I,m having next weekend. Cooking it low and slow with smoke- should I leave the skin on? I had thought about taking it off and cooking separately as 12 hours in a smoke environment may not leave it too great.

What do you lot think?

[calibrax]

I'd salt & score it, and leave it on.

[ibisti]

There will be no reason to salt and score the skin as it will not turn into crackling at 225 for 12 hours. Remove the skin and leave about 1cm os fat over the joint, then liberally apply a rub of your choice and leave over night in the fridge ( you can wrap it in clingfilm ).Then smoke it as you want, it will need all of the 12 hours at a low temp to get to the tenderness of pulled pork. There are lots of articles about this, look for boston butt on line as its what they call it in the USA.

[Todzilla]

Have a look at some of the articles on here...:
http://www.amazingribs.com/recipes/porknography/in...

specifically...:

http://www.amazingribs.com/recipes/porknography/pe...

[Pete Franklin]

Cheers for the help guys- think i'll remove the skin before the rub and maybe cook a bit of it separately in the oven to serve.

after reading up- it sounds like with the size of meat i have i will need at least 12 hours to get the meat to the state that i want it- looks like i'll be getting up at 4am then!! going to test out the minion method during the week on a half shoulder of lamb so that i can be sure of what i am doing.

cheers

Pete

[ibisti]

http://www.smokingmeatforums.com/wiki/basic-pulled...

This would be a good starting point, lots of good advice on the smoking meat forums too.