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Pork shoulder - skin up or down?
Date: 2007/06/23 00:24 By: 20stone Status: Visitor  
 
Howdy -

My Fathers Day Stoker showed up today, and I am going to put it to work tomorrow.

I have a done a number of butts, but now have a full shoulder, including skin and weighing in at 17.5 lbs., and now have a couple of questions:

1) Skin up or down?
2) 225 grid temp, like a butt, right?
3) How many hours? I normally do the butt for 20+. Is this a 30 hour deal?

Thanks,

J
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Pork shoulder - skin up or down?
Date: 2007/06/23 00:47 By: AZRP Status: User  
 

Platinum Egger

Posts: 10179
graphgraph
20stone,
Fat on the grid.
250 dome.
When its done. -RP
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Pork shoulder - skin up or down?
Date: 2007/06/23 03:30 By: Hoss's BBQ Status: User  
 

Expert Egger

Posts: 237
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20stone,
I agree with AZRP on two of the three questions, yet I like fat up when I smoke Shoulders and briskets. Yet I am sure that everyone is different. some flip half way through. I like that the fat as it renders, has to travel over the meat. It seems to me like it is self basting. Like basting a turkey while it is roasting. Hoss
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