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Name:   Mack - Email Member
Subject:   Bye-Bye Butts
Date:   7/10/2011 10:38:15 AM

We tried our first pork shoulder roast (Picnik) in May on the smoker. At the moment, I thought it was better than a Butt cooked the same way. Then, we smoked 2 Picnik's for the Fourth and confirmed it.
Better texture and flavor,, less residual fat content, easier to pull (say my wife and sister).
On the Con side, the Picnik is slightly higher, harder to find in stores than a Butt, has more skin and bone waste.
Try one out and do your own test.



Name:   roswellric - Email Member
Subject:   Hello Citrus Shank Mon
Date:   7/10/2011 11:34:09 AM (updated 7/10/2011 11:38:26 AM)

I used to do a citrus paste on a fresh ham. It's a Jamaican recipe and I think you would like it. 1 shank end leg of Pork (fresh ham not smoked) 1/2 large orange unpeeled cut into pieces 1/2 large lime unpeeled cut into pieces 1 large clove garlic quartered 3 TBS vegetable oil 2 TBS cider vinegar 1/2 tsp ground ginger 1/2 tsp ground nutmeg Remove leathery skin. Score diagonal cuts in fat 1/2 in apart. In a blender combine the rest of the ingredients. Smear the paste all over the ham. Cover and refrigerate 1 day. Cook slow & low for about 3-4 hrs(indirect heat) until meat is 170 degrees. Let it stand and get happy. Works great on a Weber. Use a drip pan with no water for sure. I didn't use smoke for this but if I did I would probably use apple wood.



Name:   Mack - Email Member
Subject:   Hello Citrus Shank Mon
Date:   7/11/2011 7:20:13 PM

Now, that does sound good indeed. I'm gonna' try that one if I can find a fresh ham.





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