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Topic History of: Pork shoulder - skin up or down?
Max. showing the last 6 posts - (Last post first)

Author	Message
Hoss's BBQ	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
AZRP	20stone, Fat on the grid. 250 dome. When its done. -RP
20stone	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