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Author Topic: Cookie's Picnic Shoulders  (Read 3386 times)

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Offline muebe

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Cookie's Picnic Shoulders
« Reply #-1 on: June 29, 2013, 12:35:28 AM »
Chris(Tenpoint5) sent me some Cookie's seasoning during the Bradley Forum Christmas exchange. He mentioned it makes the best butts even better so I thought I would give it a try on some picnic shoulders I got during the used meat sale at Stater Bros. At 0.89 cents a pound I could not pass it up...







They look pretty good...



Time to remove the skin...



That will do it...





All three skinned...



Time for a slather of Grandma's robust molasses and some Cookie's...



First a liberal coating of Cookie's...



Then a slather of molasses...





Now onto the Memphis at 225F for a overnight ride...



Now time to prep the skin. Heavily salted with smoked salt then bagged in the fridge overnight. Got something special going on tomorrow with them...





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Offline Smokin Don

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Re: Cookie's Picnic Shoulders
« on: June 29, 2013, 01:39:52 AM »
Great buy on the picnics! I like the molasses too! Want to see what you do with the skin. Don
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Offline Ka Honu

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Re: Cookie's Picnic Shoulders
« Reply #1 on: June 29, 2013, 01:42:18 AM »
Quote from: muebe on June 29, 2013, 12:35:28 AM
... used meat sale...

Dare I ask?
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Offline RickB

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Re: Cookie's Picnic Shoulders
« Reply #2 on: June 29, 2013, 05:46:33 AM »
yea I too want to see what he does with the skin!
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Offline RAD

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Re: Cookie's Picnic Shoulders
« Reply #3 on: June 29, 2013, 07:12:59 AM »
looking good
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Offline Sam3

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Re: Cookie's Picnic Shoulders
« Reply #4 on: June 29, 2013, 07:46:36 AM »
Great price on those picnics. I paid $1.15/lb last week for mine!
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #5 on: June 29, 2013, 09:03:08 AM »
Quote from: Ka Honu on June 29, 2013, 01:42:18 AM
Quote from: muebe on June 29, 2013, 12:35:28 AM
... used meat sale...

Dare I ask?

Inflated packages = deflated prices ;)

They went in last night at about 9PM at 225F. This morning at 6AM the largest one is at about 160F so I bumped the Memphis up to 260F. They should be ready this afternoon.
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #6 on: June 29, 2013, 10:51:42 AM »
Getting there ;)

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Offline smokeasaurus

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Re: Cookie's Picnic Shoulders
« Reply #7 on: June 29, 2013, 10:54:26 AM »
Looking real good. Cookies also has some kick arse bbq sauces as well..............
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #8 on: June 29, 2013, 10:57:22 AM »
Now time to start the skins. After being salted and bagged overnight in the fridge I gave them a rinse. Then started cutting into squares trimming more excess fat as I go...



Trimmed and squared...



Then onto Bradley racks with frogmats. I used 3 racks total...



Into the Bradley with no smoke....



Convection fan on and PID set to 170F...



Now just waiting for the shoulders to reach 200F IT
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Member #22
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #9 on: June 29, 2013, 12:02:43 PM »
First one to reach 200F IT came out. Probed with the Ultra Fast Green Thermapen like butter. 12 1/2 hours total time for this one. Foiled and into FTC...

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Offline CDN Smoker

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Re: Cookie's Picnic Shoulders
« Reply #10 on: June 29, 2013, 12:14:18 PM »
Looking real good, like that bark
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #11 on: June 29, 2013, 12:37:59 PM »
Next at 13 hours. Probed at 190F to 200F. Into FTC...



I sneaked a taste on this one and it is good!
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Offline Pappymn

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Cookie's Picnic Shoulders
« Reply #12 on: June 29, 2013, 01:04:57 PM »
Rub then molasses? I do the opposite. Any difference?

I have also never seen the clod with the skin still on. Very cool.
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Offline muebe

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Re: Cookie's Picnic Shoulders
« Reply #13 on: June 29, 2013, 01:20:04 PM »
Quote from: Pappymn on June 29, 2013, 01:04:57 PM
Rub then molasses? I do the opposite. Any difference?

I have also never seen the clod with the skin still on. Very cool.

No noticeable difference so far.

Last one off at 13 3/4 hours...



It was so warm last night that for the entire time my Memphis used around 8lbs of pellets over close to 14 hours. That was with a load of almost 25lbs of pork! Pretty dang good for that amount of meat ;)
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2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven
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