On Mon, 19 Mar 2012 13:11:26 -0500, Calvin Atwood <Calvin Atwood>
wrote:

>I have been given a cyropacked,10 lb, bone in pork shoulder. It has
>been brined? (it says solution added - 5 to 8% by weight - for
>tenderness). It also has the skin on.
>
>I want to BBQ/smoke it and end up with pulled pork with a nice bark.
>However, I've not done a shoulder like this before. I usually do
>boneless pork butts. I have a feeling that I should remove the skin
>and treat it like a butt. But, before I start I'd like some input
>from the group.
>
>So, I'm looking for suggestions on how to treat this.
>
>Thanks,
>Calvin


I make what is called pork picnic around here quite a lot, usually a
couple of 10-14 pounders. All I do is cross cut the skin into about 2
inch squares not going through all the fat, put it on the offset at
225-250 and smoke it heavy with hickory for the first 4-5 hours. Then
just let it cook until it hits 190 or so. I consider it done when the
bone is easily turned in the meat, regardless of the temp reading.
When it comes to the various shoulder cuts, it seems that pork is
pork, and all cooks about the same.