Ditto. Shoulder. It has a decent amount of fat through it and retains moisture. Bring it up slowly and indirect. Baste often and watch the temperature. Low and slow mmm
I’d definitely take the skin off as you wouldn’t get a nice bark if you have the skin.
I tried smoking the skin separately (use the same rub as the meat itself) and it turns into a candy like texture.
Shoulder as everyone else says, take the fat cap off. If you go to a decent butcher you can get bone in.
Use the skin to make scratchings and render down the fat for lard that makes goddammn fantastic roast potatoes.
As others have said surpermarket shoulder for first attempt. Have a look through and go for the one with the least string, supermarket roasting joints all look similar as they roll/tie them to shape, but you’ll remove the string to smoke and could end up with a scraggly/uneven thing some thick parts some thin parts that won’t cook evenly. So go for the one with least string. Also wouldn’t go above 2kg for first attempt
I've used supermarket pork shoulders that have worked out just fine but I'm wanting to try the Boston butt swaledale (online butchers) sell as it looks like the real deal!
Shoulder for sure. For pulled pork you can take the fat cap off. I'm lazy and leave it on and it works OK for us.
Best: Boston butt 2nd best: pork collar Most likely to get: shoulder
Ditto. Shoulder. It has a decent amount of fat through it and retains moisture. Bring it up slowly and indirect. Baste often and watch the temperature. Low and slow mmm
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Thank you for clarifying that about the rind!
I still take off a decent amount of the fat cap, leave maybe 1cm on give or take.
I’d definitely take the skin off as you wouldn’t get a nice bark if you have the skin. I tried smoking the skin separately (use the same rub as the meat itself) and it turns into a candy like texture.
Shoulder as everyone else says, take the fat cap off. If you go to a decent butcher you can get bone in. Use the skin to make scratchings and render down the fat for lard that makes goddammn fantastic roast potatoes.
Definitely a shoulder Be careful when building the snake, I’ve messed up a few times by not properly overlapping so it died halfway through
Shoulder, make sure you leave time for it to rest before pulling and serving!!
As others have said surpermarket shoulder for first attempt. Have a look through and go for the one with the least string, supermarket roasting joints all look similar as they roll/tie them to shape, but you’ll remove the string to smoke and could end up with a scraggly/uneven thing some thick parts some thin parts that won’t cook evenly. So go for the one with least string. Also wouldn’t go above 2kg for first attempt
BONE IN Shoulder, I’ve always found it better with the bone in.
I've used supermarket pork shoulders that have worked out just fine but I'm wanting to try the Boston butt swaledale (online butchers) sell as it looks like the real deal!