Watch Jason Bramich from Bram's Mobile Butchery dissect this leg of Lamb into three cuts; Topside, Round and Rump.
https://www.facebook.com/roandslowbbqteam/videos/vb.1080842748610435/1100490689978974/?&theater Have a look at this video - it will give you an idea of how to bone out a pork shoulder completely. To state the obvious; Its not always best to remove all of the bones when smoking the shoulder - well in our opinion, but never the less the video gives you a good idea of how its done. Special thanks to Aaron Woods our local butcher who let us video him on the job!
https://www.facebook.com/roandslowbbqteam/videos/vb.1080842748610435/1097587220269321/?&theater I was chatting to a mate of mine in the USA on the weekend and we were talking about a cook he did in the Sierra Mountains “just south of Yosemite” whilst on holiday. He did the cook at 7300ft above sea level on his weber smokey mountain, which as he stated “is extremely reliable”. He mentioned that he had trouble getting the temperature above 185f due to the altitude. What normally took 5-6 hours to cook ribs took about 8 hours. Not having smoked meat this high above see level before I thought it was an interesting variable. After he wrapped the ribs he piled up the coals into a pyramid type structure which worked better. He also suggested that you adequately space the meat around the grill so as to ensure air flow. Having sufficient oxygen to assist your fire is not something I’ve ever considered when cooking as I’ve always just assumed it would be fine. In fact I had never even thought about it before this conversation. So if you’re ever cooking at altitude bear this in mind!
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