Bookers pork shoulder

[slatts]

Hi All

Grabbed a decent pork shoulder from Bookers today at Watford, done it up since i was last there.
There is a red net covering the meat by the looks of it through the plastic casing.
My question is would you remove it and then rub and smoke or just rub it then smoke it.
Its elastic so im sure it'll stay on once the skin is taken off.

Many thanks for any info

Slatts

[Toby]

take the string and the outer fat off. Cheating tonight as running a demo tomorrow, had a box of frozen collars from booker in the freezer and using one of those. I have to say the meat there is pretty good.

[aris]

I use those collars for making sausage. Right amount of fat for me.

I will try and smoke some next time.

[slatts]

Thanks

It wouldn't fall apart would it??

[YetiDave]

Is it boneless? The net might be there because someone took out the bone. I've had supermarket cuts that've been a right mess when I took the netting off, but they were all in one piece. I just ended up with lots more bark

[stretchie_]

Yeah, it'll be boneless.

As above, plastic off, netting off, remove the skin, pat dry, rub up

[Toby]

it wont fall apart however the more surface area the more bark for flavour.

[slatts]

Thanks all

Ive done boneless before but it was "butchered", looked like it was done with a hedge trimmer, was quite hard to keep together after cutting string. Was just wondering if i could of smoked it in the string to hold it more together, im liking the more bark though.

They had some big shoulders in there though £3.80 a kilo and one shoulder was £25 something and a whole pork belly with ribs which i dont think would fit in my 57cm wsm.
Horseshoe gammon joints seemed large and a decent price aswell.
Think i'll be popping in there more often

[stretchie_]

I used to get 5-7kg shoulders from Trowbridge Bookers all the time, once 'freed' and rubbed up I would just tuck the two biggest sides underneath when putting on the grill and it makes a neat lump.

I have a UDS which is 57cm across and I can get two of the big shoulders (5-7kg) or three of the medium (3-5kg) ones on one shelf. Go for it, get the biggun

Bookers in Gloucester only do little shoulders, don't think I've had one over 3kg from them, which is a shame but my butcher is awesome, I just can't always get to them within working hours

Go on, get a big shoulder, get it on the smoker at midnight, then in the morning before you go to work pull it off the smoker, wrap it and get it in the oven at 120c, then when you get home, take it out, leave it for 2 hours and pull it.

MMMMMMMMMMMMMM

[slatts]

Hahahahaha i'd love to get the big one but ive already got the smaller one.
I am thinking about getting the big pork belly with ribs and ive ordered some beef ribs.

Havent smoked much this year due to doing my garden but next year should be a good one although the wife put the cover on the pro q after i did a little pork shoulder the other day, picked up the smoker and one of the bottom latches was undone, charcoal over the new decking