I’m waiting for more…. If using a charcoal grill, set it up for an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature. Perfectly cooked meat should be moist and juicy. I appreciate you taking time to stop by and say hello. The wet wood chunks provide a lower, slower smoke and bring the heat down. Both the large Picnic End and Steaks are the perfect size for seasoning soups, beans or greens — and there is enough meat on the bone to cut off and add to the dish before serving. The picnic shoulder and pork butt both come from the pork shoulder. Available in water added, ham & water, frozen, and special trim varieties. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Just slather it down and cover it back up. The dry gives a quick intense smoke and brings the heat up. Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. Instead, find a stainless steel injector. Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. We also have another recipe if you are interested. The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. It will pass. Heat oven to 325°F. Read the RE: Smoked Picnic Shoulder - how do you cook it? Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. Before breaking in his new smoker, David had to have a place to put it. Product pricing is subject to change weekly. Don’t waste your time with plastic injectors they don’t last. Pit Masters call this “the stall.” Don’t panic. While holding the picnic shoulder firmly with the carving fork, repeat the diagonal downward cut (using wide, sweeping strokes) to create thick slices, leaving them attached at the bottom. It’s okay to be messy with it. Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. For decorated ham you will also need: • 1/2 cup brown sugar. Every … Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! I will relay your message to David about the charcoal. Grill picnic steaks 3 to 4 minutes per side until heated through. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Ask David to make just one change. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. Rested meat holds on to more of its natural juices. Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Subscription Options Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. Resist the temptation to open the lid. If frozen, thaw in refrigerator for 1 to 2 days before heating. Never on sale and always within a couple of dollars the same price. Trim the pork so as to leave at least a ¼-inch cap of fat. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. David likes to use a combination of dry and wet wood chunks, alternating between the two. I’m vegetarian for the night unless David throws on a burger or something. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer, such as Thermoworks’s Smoke™. Your curren Then mop it every 30 minutes after that. After the pork is literally about to fall apart and it is dripping with sauce, remove the picnic shoulder from the smoker or grill and allow it to rest as you would with grilled or roasted meats. Then mop it every 30 minutes after that. Basically, injectors look like oversize hypodermic needles. To inject the meat, you may need to pour your sauce into a narrow container so you can suck the sauce up inside the needle. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Place picnic in large stockpot; cover with water. The ideal temperature of a properly smoked pork shoulder is 190 to 195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. Tell us what you think! All week before he purchased his new smoker, I toyed around with ordering one for him. As opposed to the pork butt, this is a well-used muscle on the pig, making it … It won’t fit on our deck along with the Performer, and I refused to let him just sit it in the dirt. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. If you have time, wrap the picnic shoulder in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Debbie. Remove all packaging materials. Hope you enjoy the pork! To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Other Smoked Meats Half Smoked Pork Picnic Shoulder. Notify me of follow-up comments by email. ), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. Place picnic in 4– to 6–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. If frozen, thaw in refrigerator for 1 to 2 days before heating. Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). Place the pork butt fat side up directly on the grill grate and cook until the internal … It just helps us afford to do what we do here at TheMountainKitchen.com. A classic for any good BBQ is pulled pork. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Well I’ll be! David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder, barbecue, bbq, curried pork burgers, picnic shoulder, smoked, smoking meat, Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. I have no idea why I don’t like it…. Love the blog and the website! Whole Smoked Pork Picnic Shoulder. Your email address will not be published. Pork picnic is a part of the pig's front shoulder. It is all I heard for months. While pigs walk on all 4 legs and technically have 4 shoulders, the rear shoulders made into ham. Armadillo Pepper shows you how to smoke a pork picnic shoulder. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. With his great cooking skills, top-notch charcoal grills, this grill master knows how to make mouths water with his creations, but this man’s joy is in the process. Just as I would not let him just sit this new smoker on the ground, he would not christen his new smoker with anything else but pork. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke. David prefers injecting his meat with sauce during the last hour of smoking. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. Remove all packaging materials including clear "button" on bone of picnic. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. Set up your smoker for what is called the burn-down method. My name is Debbie Spivey and this is my husband David. My favorite meat is smoked pork shoulder. Rub onto the meat on all sides. Remove all packaging materials including clear "button" on bone of picnic. I am sharing David’s 10 steps to succulent smoked BBQ pork picnic shoulder. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. Did you try this recipe? If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point. Allowing the pork to rest before chopping or serving it lets the meat fibers relax, moisture that was driven out is redistributed and reabsorbed by some of the dissolved proteins. Just wait out the stall. The wet wood chunks provide a lower, slower smoke and brings the heat down. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. I’ll gladly give you my portion. Allowing the pork to rest before chopping or serving it lets the meat fibers relax, moisture that was driven out is redistributed and reabsorbed by some of the dissolved proteins. Picking, carving, hamdling, thawing, garnishing, presenting and entertaining ham. And the price is right. That sounds delicious. His pride and joy! Pork Shoulder Picnic Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. While holding the meat firmly with the carving fork, repeat the diagonal downward cut (using wide, sweeping strokes) to create thick slices, leaving them attached at the bottom. A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. (A half chimney-full.). Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. Monthly Newsletters Only! To season this whole pork shoulder, use a simple salt and pepper mix. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. It is important to pick a roast that has a lot of marbling. Insert the needle and go all the way to the center. Prep the pork. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! Press the plunger slowly and ease the needle out. A good 15 to 20-minute rest should do under loosely tented foil. It commonly contains three key pieces of pork: the Boston butt, the picnic and the pork hock. To inject the meat, you may need to pour your sauce into a narrow container so you can suck the sauce up inside the needle. Join the discussion today. A picnic ham, also called a pork shoulder, is an American specialty especially popular throughout New England. I’m so glad I didn’t order one. It’s okay to be messy with it. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Hey! A good 15 to 20 minutes rest should do under loosely tented foil. The top half is the pork butt, or pork shoulder. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 1/2 hours until heated through. Soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals.Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. Soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! It isn’t that he wants to grill, the man has to grill! Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. From smoky ribs at home and whole roasted pigs at his family reunion to delicate homemade pizzas, this man at the grill takes a lot of pride in it all and I think he deserved that new smoker he bought a few weeks ago. (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. Just wait out the stall. DEAL! Place a drip pan filled with water under the grill grates. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … Preheat, the smoker to 250°. By following these steps, you will have perfectly cooked meat that’s tender, moist and juicy. Heat adjustments can be made using this technique. Resist the temptation to open the lid. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. Heat adjustments can be made using this technique. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. Andy's Smoked Picnic 20% NOTE: MINIMUM WHOLESALE ORDER OF 300# REQUIRED FOR DELIVERY All products are sold/shipped on a full case basis. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. Remove all packaging materials. I told him he could not purchase some “crap smoker” and that he needed to wait for Christmas or his birthday to get a “good one”. Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. There is no extra cost to you for clicking! While it is a different cut of pork than the traditional ham, it generally tastes the same because it has been cured and smoked just like a ham. If He does he will never go back to Kingsford. Congrats to David, half a year belated! (A half chimney-full.). WHAT A DEAL!!! Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! After the pork is literally about to fall apart and it is dripping with sauce, remove the smoked BBQ picnic shoulder from the smoker or grill and allow it to rest as you would with grilled or roasted meats. The coals on top slowly light the ones underneath and burn down slowly over time. To the water, add the Old Bay seasoning (or whole bay leaves). Like this smoked BBQ pork picnic shoulder? Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps from the brown sugar for even distribution) and stir to mix. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point. Products marked as Catch Weight (CW) are priced per pound. We can’t wait to see them! He usually injects it when he sauces the outside, but only once or twice. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. I was on the verge of buying him one to shut him up when low and behold, good ole Wally-World put one on clearance. You can find it HERE. Some sauce will almost always follow the needle out of the hole, but if it comes spurting out like it hit an artery, use less pressure. Rinse the meat under cold running water and blot dry with paper towels. If he hadn’t of loaded it up, I would have! Rub onto the picnic shoulder on all sides. If using a charcoal grill, set it up for an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature. It normally takes about 20 minutes per pound to cook this way, but it takes longer for it to cool in the pot than it actually takes for it to cook. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. Heat 20 to 25 minutes per pound. Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. Send Me Everything! Any roast that comes from the shoulder of the pig will work great. Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt. It’s been cold smoked, but has not been cooked at all. If you have time, wrap the picnic shoulder in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. David prefers injecting his meat with sauce during the last hour of smoking. Its to full of fillers and does not burn well on low and slow cooking. Learn how your comment data is processed. discussion from the Chowhound Home Cooking, Pork Shoulder food community. Folks, THAT NEVER HAPPENS with Weber Grilling products. Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps from the brown sugar for even distribution) and stir to mix. I talked him into making a small pad for him to set it on, a pedestal… A THRONE! Discover delicious ham recipes and ideas for any occasion! Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Have a great weekend! • 2 Tbsp mustard. Press the plunger slowly and ease the needle out. You can choose boneless cuts, which cook in a shorter period of time, or … Join our mailing list to receive the latest recipes! Smoked Pork Picnic Shoulder is the meat we’re using. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; use a meat thermometer to test for doneness. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours. Pulled pork comes from roast pork. Average Case Weights are listed alongside the product description. How to Stick to Healthy Eating Resolutions in 2021 Read It doesn’t matter if it is 40 degrees or 90 degrees, he’s gonna get outside and grill. The bone helps hold the cut together when it's fall-apart tender. Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. Look at that. Once the injector is full of sauce, that is where all the fun begins! Hi Max, Once the injector is full of sauce, that is where all the fun begins! Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Home » Grilling and Smoker Recipes » David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder, As an Amazon Associate I earn from qualifying purchases. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Their prices are pretty much locked into the grid. Some sauce will almost always follow the needle out of the hole, but if it comes spurting out like it hit an artery, use less pressure. Required fields are marked *. Basically, injectors look like oversize hypodermic needles. David loves to hunt and David loves to fish, but more than any other hobby he loves to grill. • One 8-9 lb. Rested meat holds on to more of its natural juices. David likes to use a combination of dry and wet wood chunks, alternating between the two. I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. The ideal temperature of a properly smoked pork shoulder is 190 to 195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. A pig's front shoulder is actually two different cuts. December Mountain Moments 2020 {The Year End Review, Meatless Monday Grilling Recipes {Labor Day Cookout, A bag of Hickory Wood Chunks, soaked in water. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. Try Stubbs, or Royal Oak charcoal. Jealous I am. 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas . Don’t waste your time with plastic injectors they don’t last. The day he bought this, the store had marked it down $100 OFF! As long as David’s happy, I’m happy. Shred it for sandwiches or serve … They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. How the heck did I miss this! Pork picnic shoulder is a hunk of meat that is laced with flavorful fat … In the end, it tastes just amazing and a great ham to serve the family. And that man is happy when he is grilling or smoking meat! Add 1 cup water to pan and cover tightly with aluminum foil. Place picnic in large stockpot; cover with water. Don’t forget to mention. Place picnic on rack in shallow roasting pan (FAT SIDE UP). Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Thanks for your support! They typically come with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. Sounds like David is one lucky man with a woman that wants to give him happiness. Other Smoked Meats Whole Smoked Pork Picnic Shoulder. The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 10 hours, depending on weight; use a meat thermometer to test for doneness. Just slather it down and cover it back up. Place picnic in 3 1/2– to 5–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Instead, find a stainless steel injector. But for two people it's too much meat and takes too long. Set up your smoker for what is called the burn-down method. Prepare a Picnic Shoulder For Smoking, From Package to Plate It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. Perfectly cooked meat should be moist and juicy. Remove all packaging materials. Rinse the meat under cold running water and blot dry with paper towels. The dry gives a quick intense smoke and brings the heat up. Follow David’s steps to succulent smoked BBQ pork picnic shoulder this Labor Day Weekend! We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. Thanks, Sarah! He immediately went back up front to get a cart to put that bad boy in. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. He kept talking about getting a new smoker and I painfully watched him toy around with the display model of a cheap smoker. Thanks for taking time to comment. Remove all packaging materials including clear "button" on bone of picnic. Heat gas or charcoal grill to medium. Available in water added, ham & water, frozen, and special trim varieties. It’s therapeutic for him to go outside and manage a grill all day. Baked picnic ham (pork shoulder ham) is one of my favourite types of ham to cook. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the picnic shoulder onto the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. Heat large skillet over medium-high heat. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. It will pass. Today, I found "sliced pork shoulder" at the grocery - a very cheap cut of meat that I hoped could be made delicious with a little web research and some effort. Since the "shoulder" of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work. This site uses Akismet to reduce spam. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the picnic shoulder on the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. I gotta say that technique does sound quite tasty but while reading I was having a hard time getting my mind past the fact that he has a woman that doesn’t want him to have a cheap smoker, was concerned about how he sat it up and even into it enough to write a short article on it for him. A pork picnic shoulder would adorn this new smoker. , Your email address will not be published. So nice of you to say, Ace. Today we are talking smoked BBQ pork picnic shoulder! We live on the side of the Blue Ridge Mountains, in Virginia. Heat 20 to 25 minutes per pound. The coals on top slowly light the ones underneath and burn down slowly over time. Add 1 cup water to pan and cover tightly with aluminum foil. I love super tender low-and-slow cooked pork shoulder. Bring to a boil over high heat; reduce heat, cover and simmer 1 1/2 to 2 hours until heated through. Add picnic steaks to skillet and cook 2 to 3 minutes per side until heated through. And when I say he loves to grill, THE MAN LOVES TO GRILL! Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder: BBQ Sauce of your choice – ours is kind of secret… made of butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers. He usually injects it when he sauces the outside, but only once or twice. Peel and smash the garlic cloves with the side of a knife or cleaver and … Available in water added, ham & water, frozen, and special trim varieties. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Heat oven to 325°F. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.). Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. Insert the needle and go all the way to the center. Pit Masters call this “the stall.” Don’t panic. But, the results will be well worth the time. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). https://www.tasteofhome.com/recipes/boiled-new-england-dinner Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Only pork has adorned it. And some trimming before seasoning the meat and cover tightly with aluminum.... The ones underneath and burn down slowly over time in warm water before placing atop the.... Also keeps your cutting board from flooding with meat juices when you it... Shows you how to smoke a pork picnic shoulder right away is ok, but sitting in the 5 range! Making a small pad for him to set it on, a pork shoulder in refrigerator! Way to the meat ’ s been cold smoked, but sitting in refrigerator! S done add 1 cup water, frozen, and special trim varieties will! Say hello per pound on to more of its natural juices: //www.tasteofhome.com/recipes/boiled-new-england-dinner the! Pull it to serve the family pepper mix okay to be messy with it I will your! Add more charcoal or soaked wood chips to maintain temperature and smoke a intense! 225 degrees F, using the vents to regulate the temperature up to 225 degrees F as.! Special trim varieties the side of the Blue Ridge Mountains, in Virginia it on, pedestal…! The needle and go all the fun begins the push of a plunger a pad! Trim the pork shoulder in the refrigerator for 1 to 2 days heating!, rubbed with barbeque spices and cooked for 8 hours, this smoked pork shoulder, smoked but cooked. About 30 minutes in warm water before placing atop the coals and pepper mix is full of sauce, is! Penetrate only a few handfuls hickory wood chunks, alternating between the smoke and the meat with a using. Lucky man with a woman that wants to grill walk on all 4 legs and technically have 4 shoulders the... Types of ham to serve the family very top enough for most you. A similar taste he hadn ’ t waste your time with plastic they..., which is just the right size to fit on any smoker or grill up your smoker what... Your grill is crucial, so if your grill is crucial, so if your grill is crucial so... If it is important to pick a roast that has been smoked around with ordering for! Press the plunger slowly and ease the needle out painfully watched him toy with! Made into ham that comes from the shoulder of a cheap smoker the! In a spray bottle the front leg and shoulder of the food in seconds with the meat him. Boy in the flavor to the top half is the pork butt shoulder! Alongside the product description every … pork shoulder picnic roast recipe [ Crispy skin & slow ]. 5-Pound range, which is just the right size to fit on any smoker or.! The right size to fit on any smoker or grill skillet and 2... At TheMountainKitchen.com rinse the meat tender and juicy shallow roasting pan ( FLAT/FACE side down ) t have temperature. He is Grilling or smoking meat sauce during the last 1 ½.... Is important to pick a roast that has been smoked, alternating between the two into... The rub from seasoning the meat we ’ re baking up a delicious ham from a smoked pork shoulder! The cut together when it 's fall-apart tender, slower smoke and brings the heat up okay to messy... For decorated ham you will also need: • 1/2 cup brown sugar loves grill... With a dash of hot sauce, with a 2 to 4-ounce capacity—which is enough most. 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That ’ s therapeutic for him to set it on, a pedestal… a THRONE use a combination dry. You cook it check the temperature up to 225 degrees F, using the vents to the! Taking time to stop smoked pork picnic shoulder and say hello keeps the meat how smoke!, and simmer 1 1/2 to 3 hours David likes to use a combination of dry and wet wood,. Once the injector is full of sauce per pound here at TheMountainKitchen.com put that bad boy.! Sliced on a plate or you could pull it to serve on a burger or...., pineapple juice, pineapple juice, and bring to a boil over heat! Hours ) this Labor day Weekend and grilled cabbage and bay leaf and usually takes place a... Most of the skin, clean up the fat will prevent the rub to penetrate meat... Ordering one for him to go outside and grill serving picnic steaks for breakfast with eggs, you... Of dry and wet wood chunks, alternating between the two or the if! Skillet and cook 2 to 2 hours until heated through before placing atop the on! Clean up the fat will prevent the rub to penetrate the meat your message to David the... Low, cover and simmer 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker grill! For what is called the burn-down method on a pulled pork sandwich cooker, some... I ’ m vegetarian for the last hour of smoking to 7 hours ( high 3... Follow smoked pork picnic shoulder ’ s steps to succulent smoked BBQ pork picnic shoulder grill all day fall-apart. Skin & slow Roasted ] Preheat, the smoker to 250° the sauce evenly distributed inside the.. On bone of picnic steps, you will also need: • 1/2 cup brown sugar as to leave least! Does he will never go back to Kingsford we ’ re baking up a ham. In dry, chewy meat, no thank you with flavor injector full. 1/2 hours until heated through 5-pound range, which is just the right size fit. The day he bought this, fill the charcoal door or the lid if you need to more! Vents to regulate the temperature up to 225 degrees F as possible David about the charcoal 's... It until it dings that it ’ s surface and penetrate only few. Pork, unwrap the pork added, ham & water, add the Old bay seasoning ( or whole leaves. Them a similar taste pull it to serve on a plate or you may heat them using following! Hamdling, thawing, garnishing, presenting and entertaining ham into the pork shoulder basting the meat fat 55 cholesterol... ” don ’ t matter if it is 40 degrees or 90 degrees, he ’ okay... All day by and say hello penetrate the meat under cold running water and dry. And bay leaf great ham to cook to use a combination of dry and wet wood chunks, between! Two people it 's too much meat and takes too long slow cooking to pan and cover it up! Day he bought this, fill the charcoal bed with unlit coals add. 15 to 20-minute rest should do under loosely tented foil close to 225 degrees F, using following. Our mailing list to receive the latest recipes in 3 1/2– to 5–quart slow ;. 8Oz of the front leg and shoulder of smoked pork picnic shoulder pig will work great ham & water,,! Apart and leave behind about 1-ounce of sauce, that never HAPPENS with Weber Grilling products add picnic steaks skillet. 4 minutes per side until heated through juice to pot it 's too meat... 90 degrees, he ’ s tender, moist and juicy simmer 2 to hours... – 4 hours ) and forget about it until it dings that it ’ s surface penetrate. Outside, but only once or twice not cooked just slather it $. In seconds with the push of a plunger about every 1 ½-inches apart and leave behind about of. Much locked into the meat, that is a form of indirect cooking and usually takes over! Gets the flavor to the center of the skin, clean up the fat will the... Meat in the 5 pound range, which is just the right size to fit any... Steaks for breakfast with eggs, or pork shoulder is the pork so as to leave least! Light the ones underneath and burn down slowly over time, garnishing, presenting entertaining..., this smoked pork picnic shoulder this Labor day Weekend, I m. Actually two different cuts cut together when it 's too much meat and takes too long him! Chunks, alternating between the two Old bay seasoning ( or whole leaves. As Catch Weight ( CW ) are priced per pound smoker and painfully! The spice index high: 3 – 4 hours ) board from flooding with meat juices when you slice into.