Re: Smoked Meat
I finished my first wood smoked pork shoulder yesterday. I did a 9 lb shoulder in about 14 hours. The temp was harder to control at first, but once I got the hang of it I was able to keep it between 220-250 or so... sometimes peaking in the 270-290 range when it got really hot. It turned out really well.. but I have a question. What % of the pork shoulder is throw away? With the bone and some grizle pockets.. how many lbs should a 9-10 lb shoulder produce?
Since I have two racks on my verticle smoker I also made a version of the "atomic buffalo turds"... which I have been making for a few years and was unaware that they had a name... although I use shrimp as the toping... you can use 26-30 ct and slice the shrimp down the middle. It was the first time I smoked them. They took about 40-45 minutes at around 250ish... and cooked up nicely.
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