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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: _Bear_ on January 16, 2010, 11:55:41 PM

Title: bonless pork shoulder blade roast
Post by: _Bear_ on January 16, 2010, 11:55:41 PM
OK, the wife came home with a bonless pork shoulder blade roast, weighs 3.2 lbs and said "I want you to smoke this". OK, I am assuming this would be good smoked? What kind of internal temp should I look for. Anybody have a nice simple rub that would work well on this? What kind of cooking time am I looking at?
Title: Re: bonless pork shoulder blade roast
Post by: classicrockgriller on January 17, 2010, 12:00:18 AM
salt /pepper/seasoned pepper.

cple hrs of smoke

200 to 210 till IT of 155 to 165

maybe 3 to 4 hrs.
Title: Re: bonless pork shoulder blade roast
Post by: hal4uk on January 17, 2010, 12:05:42 AM
What exactly is that?
Is it cut from a picnic or a butt?
Title: Re: bonless pork shoulder blade roast
Post by: classicrockgriller on January 17, 2010, 12:12:00 AM
butt cut  I would presume (por shoulder Blade)
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