On 11-Apr-2008, "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.
>
> Question one: Has anyone ever tried using Emeril's
> Essence as a rub?

A reduced salt version of Emeril's Essence is my "House Rub/
Seasoning". I mix it up by the quart. I use it on beef, pork
and french fries. I don't use it on chicken.

>
> 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 can't imagine what a "boneless" shoulder looks like. I've never
seen one. Butts weigh in at about 7.5# average and picnics about
the same. A whole shoulder consists of a joined picnic and butt
which would weigh 14 to 16# with the bone in. That said, 7#
blocks of pork will cook up just fine.

>
> 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?

Meat dries out when it's cooked too long with too much ventilation.
I cook 7# butts/picnics in 7 hours give or take. If it takes you 12 or
14 hours to cook a butt, expect it to be dry.

>
> 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.
>
> Joseph

Keep the smoke light and sweet smelling. Cook it 'til it's done.
Let it set long enough for the juices to settle. Enjoy.

--
Brick(Youth is wasted on young people)