Hi All:
Last night I did my first pulled pork on the Bradley. I had to use a pork shoulder because my store didn't have any pork butts. I have only smoked pork butts in the past and all have turned out wonderful. Well, the pork shoulder tastes pretty good but there is very little smoke taste. I used 12 hickory pucks and all burned just fine. So, I was wondering if pork shoulders just don't absorb as much smoke as pork butts do, or is hickory just not a strong tasting smoke?
Mardi
Mardi
I bought a shoulder a few weeks ago because that was all the store had and I could not get to my butcher.This week I stopped by my pork butcher and bought 2 butts and some pork bellies for bacon. We have to say that we like the butt much better than the shoulder. The 2 I did yesterday took about 15 hrs but the but the weather was cold about 25 deg. at night. I think it is a matter of preference some people like vanilla and some like chocolate,some like Canadian bacon and I like pork bellies(regular bacon).
Mike
Mardi,
I have had the same experiance. If I ever do a shoulder again I might pull the skin off first. But however, the big boys at the tests I have noticed that they leave that skin on.
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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