Shoulder and Ribs

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
Injected a 10lb pork shoulder and didn't trim it. I smoked it fat side up along with some spares on my WSM. Some friends came over and we started drinking beer so I forgot the finished pics. Everything was great and I vac sealed the pork this morning.

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Toby, why didn't you trim it? Seems like more smoke and bark would
result. On the other hand, not trimming creates a luscious bowl to
cook in....your thoughts?
 
Beer drinking friends seem to make me miss the finished pics too.
You are forgiven. ;)
 
Captain Morgan said:
Toby, why didn't you trim it? Seems like more smoke and bark would
result. On the other hand, not trimming creates a luscious bowl to
cook in....your thoughts?

i decided not to trim thinking that all that fatty goodness flavor would help and it did. IU love fat :) I usually trim em but wanted to try something different. Tonight we are making Jambalaya.
 
What ya got there looks mighty fine buddy! I don't trim mine either, seems they have more flavour ta me, but that just my opinion. See my opinion an 50 cents will get ya a cup a joe at billy's diner! :mrgreen:

Glad it worked out fer ya!
 
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