"Tutall" > wrote in message
...
On Apr 11, 10:07 am, "Joseph" > wrote:
> Guys,
>
> I picked up a 14 lb. boneless pork shoulder cryo-packed
> from Costco. It doesn't have much of a fat cap.

The fat's inside and all around it. Seems to be packed
differenctly
than at our local Costco, ours is typically one package up
to twenty
lbs with two pieces of meat inside. Typically they're
between 6-9 lbs
each, 6lbs is a bit on the small side IMO, but cooks up
pretty fast
and you get more crust/lb. too.


> Question one: Has anyone ever tried using Emeril's
> Essence as a rub?

Naah, why waste good money? The rub doesn't seem to add much
to the
meat IMO. I do add brown sugar to my rub as it seems to help
crust
build up and pork+brown sugar is a good combo. But I just
throw on
whatever's available, then add some brown sugar.


> I am thinking of cutting the shoulder into two 7 lb.
> blocks. Then I thought I would rub one with Essence and
> the
> other with CYM, salt, & pepper.

I bet your cut is already in two pieces.


> Question Two: With the limited fat and no bone will I
> have to baste this baby or can I water pan it without it
> drying out?

Hell no! That thing is already as fatty and juicy as you
could want. I
cook until it's at least 195F just to get it dry enough for
my taste.
Hell, lots of times they're 200+., never had any that were
too dry,
that's for sure. Came close once when I really let the time
get away
from me and pulled it off at 215F or so. But it was still
moist.

>
> Putting it on the new CG Duo about 6AM tomorrow using
> hickory and lump. I have never made pulled pork so I have
> never smoked anything into the 190+ degrees F range. Could
> be a learning experience with the new smoker.
>

Enjoy, and don't be afraid to cook it at 250-300. It's a
butt, it can
take the heat.

Don't forget the temps will rise to 160F slowly and then
stay there
for a long ass time. Once it unsticks and gets up to
180'ish, it'll
start going up comparatively fast. To render the fat out I
really
suggest letting it go past 190. 195-200 seems just right,
IMO.

Thinking of doing up some tomorrow as well.


--------------------------------------------------------------

Thanks for the help and hints, I think your right it does
look like two cuts in the bag... Joseph