It doesn’t matter if it is 40 degrees or 90 degrees, he’s gonna get outside and grill. Did you try this recipe? Only pork has adorned it. Ask David to make just one change. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. Any roast that comes from the shoulder of the pig will work great. 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. Tell us what you think! The picnic shoulder and pork butt both come from the pork shoulder. 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. Press the plunger slowly and ease the needle out. To the water, add the Old Bay seasoning (or whole bay leaves). Don’t waste your time with plastic injectors they don’t last. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! 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. Instead, find a stainless steel injector. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Remove all packaging materials. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. 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. Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. 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. Then mop it every 30 minutes after that. Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. In the end, it tastes just amazing and a great ham to serve the family. 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. Have a great weekend! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. It will pass. Available in water added, ham & water, frozen, and special trim varieties. 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. Instead, find a stainless steel injector. Heat 20 to 25 minutes per pound. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Their prices are pretty much locked into the grid. 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. While pigs walk on all 4 legs and technically have 4 shoulders, the rear shoulders made into ham. 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. It commonly contains three key pieces of pork: the Boston butt, the picnic and the pork hock. It is all I heard for months. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. I’ll gladly give you my portion. 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. I’m vegetarian for the night unless David throws on a burger or something. A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. The coals on top slowly light the ones underneath and burn down slowly over time. It is important to pick a roast that has a lot of marbling. We live on the side of the Blue Ridge Mountains, in Virginia. You can choose boneless cuts, which cook in a shorter period of time, or … 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"). Rested meat holds on to more of its natural juices. All week before he purchased his new smoker, I toyed around with ordering one for him. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. 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. 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. Perfectly cooked meat should be moist and juicy. Basically, injectors look like oversize hypodermic needles. The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. Product pricing is subject to change weekly. 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. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … 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. 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. The bone helps hold the cut together when it's fall-apart tender. Don’t waste your time with plastic injectors they don’t last. Hey! Place picnic on rack in shallow roasting pan (FAT SIDE UP). Heat gas or charcoal grill to medium. discussion from the Chowhound Home Cooking, Pork Shoulder food community. 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. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. 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. Try Stubbs, or Royal Oak charcoal. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. Every … Pit Masters call this “the stall.” Don’t panic. The dry gives a quick intense smoke and brings the heat up. They typically come with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. It isn’t that he wants to grill, the man has to grill! Bring to a boil over high heat; reduce heat, cover and simmer 1 1/2 to 2 hours until heated through. The wet wood chunks provide a lower, slower smoke and bring the heat down. Insert the needle and go all the way to the center. Pit Masters call this “the stall.” Don’t panic. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. A picnic ham, also called a pork shoulder, is an American specialty especially popular throughout New England. Then mop it every 30 minutes after that. Set up your smoker for what is called the burn-down method. Prep the pork. 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. Insert the needle and go all the way to the center. If frozen, thaw in refrigerator for 1 to 2 days before heating. 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. Press the plunger slowly and ease the needle out. Andy's Smoked Picnic 20% NOTE: MINIMUM WHOLESALE ORDER OF 300# REQUIRED FOR DELIVERY All products are sold/shipped on a full case basis. Join the discussion today. Once the injector is full of sauce, that is where all the fun begins! It’s been cold smoked, but has not been cooked at all. He immediately went back up front to get a cart to put that bad boy in. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. David prefers injecting his meat with sauce during the last hour of smoking. It’s okay to be messy with it. Follow David’s steps to succulent smoked BBQ pork picnic shoulder this Labor Day Weekend! He usually injects it when he sauces the outside, but only once or twice. 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. The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. • 2 Tbsp mustard. It just helps us afford to do what we do here at TheMountainKitchen.com. Pulled pork comes from roast pork. Like this smoked BBQ pork picnic shoulder? We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. The top half is the pork butt, or pork shoulder. I am sharing David’s 10 steps to succulent smoked BBQ pork picnic shoulder. I appreciate you taking time to stop by and say hello. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. Available in water added, ham & water, frozen, and special trim varieties. https://www.tasteofhome.com/recipes/boiled-new-england-dinner The wet wood chunks provide a lower, slower smoke and brings the heat down. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. 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. Remove all packaging materials including clear "button" on bone of picnic. I talked him into making a small pad for him to set it on, a pedestal… A THRONE! Place the pork butt fat side up directly on the grill grate and cook until the internal … Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. Just slather it down and cover it back up. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. As long as David’s happy, I’m happy. We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. Available in water added, ham & water, frozen, and special trim varieties. A good 15 to 20-minute rest should do under loosely tented foil. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. A good 15 to 20 minutes rest should do under loosely tented foil. Well I’ll be! Heat oven to 325°F. Add 1 cup water to pan and cover tightly with aluminum foil. Add picnic steaks to skillet and cook 2 to 3 minutes per side until heated through. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. Picking, carving, hamdling, thawing, garnishing, presenting and entertaining ham. Learn how your comment data is processed. For decorated ham you will also need: • 1/2 cup brown sugar. Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Products marked as Catch Weight (CW) are priced per pound. How the heck did I miss this! Add 1 cup water to pan and cover tightly with aluminum foil. Send Me Everything! If frozen, thaw in refrigerator for 1 to 2 days before heating. Subscription Options Perfectly cooked meat should be moist and juicy. Armadillo Pepper shows you how to smoke a pork picnic shoulder. 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. 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. (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. Notify me of follow-up comments by email. Rinse the meat under cold running water and blot dry with paper towels. 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. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. Average Case Weights are listed alongside the product description. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. Just wait out the stall. And that man is happy when he is grilling or smoking meat! There is no extra cost to you for clicking! Thanks for your support! Required fields are marked *. 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™. 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. But for two people it's too much meat and takes too long. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. 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. Heat large skillet over medium-high heat. Debbie. (A half chimney-full.). 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. Look at that. 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. 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! David prefers injecting his meat with sauce during the last hour of smoking. Heat adjustments can be made using this technique. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. A classic for any good BBQ is pulled pork. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. 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. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 1/2 hours until heated through. Trim the pork so as to leave at least a ¼-inch cap of fat. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. So nice of you to say, Ace. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] 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. The dry gives a quick intense smoke and brings the heat up. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat. That sounds delicious. Love the blog and the website! It will pass. Preheat, the smoker to 250°. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! I have no idea why I don’t like it…. Don’t forget to mention. December Mountain Moments 2020 {The Year End Review, Meatless Monday Grilling Recipes {Labor Day Cookout, A bag of Hickory Wood Chunks, soaked in water. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. 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. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. My name is Debbie Spivey and this is my husband David. Your curren Hope you enjoy the pork! Thanks for taking time to comment. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. 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. Baked picnic ham (pork shoulder ham) is one of my favourite types of ham to cook. David loves to hunt and David loves to fish, but more than any other hobby he loves to grill. Soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. I love super tender low-and-slow cooked pork shoulder. You can find it HERE. Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Rinse the meat under cold running water and blot dry with paper towels. Sounds like David is one lucky man with a woman that wants to give him happiness. Smoked Pork Picnic Shoulder is the meat we’re using. Remove all packaging materials including clear "button" on bone of picnic. Read the RE: Smoked Picnic Shoulder - how do you cook it? To season this whole pork shoulder, use a simple salt and pepper mix. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas . Peel and smash the garlic cloves with the side of a knife or cleaver and … Join our mailing list to receive the latest recipes! Your email address will not be published. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! A pig's front shoulder is actually two different cuts. Just wait out the stall. Heat oven to 325°F. Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. 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. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. I’m so glad I didn’t order one. • One 8-9 lb. Discover delicious ham recipes and ideas for any occasion! 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. Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. 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. And the price is right. Shred it for sandwiches or serve … We can’t wait to see them! Folks, THAT NEVER HAPPENS with Weber Grilling products. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Rub onto the meat on all sides. We also have another recipe if you are interested. Thanks, Sarah! David likes to use a combination of dry and wet wood chunks, alternating between the two. 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 the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Remove all packaging materials. But, the results will be well worth the time. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Monthly Newsletters Only! Place picnic in large stockpot; cover with water. Remove all packaging materials. 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. A pork picnic shoulder would adorn this new smoker. Jealous I am. If he hadn’t of loaded it up, I would have! Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Resist the temptation to open the lid. 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. Rub onto the picnic shoulder on all sides. Today we are talking smoked BBQ pork picnic shoulder! Other Smoked Meats Half Smoked Pork Picnic Shoulder. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.). Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. ), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. 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”. 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. If He does he will never go back to Kingsford. Whole Smoked Pork Picnic Shoulder. 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. Rested meat holds on to more of its natural juices. Place a drip pan filled with water under the grill grates. Place picnic in 4– to 6–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. DEAL! This site uses Akismet to reduce spam. Just slather it down and cover it back up. Set up your smoker for what is called the burn-down method. As opposed to the pork butt, this is a well-used muscle on the pig, making it … They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. Congrats to David, half a year belated! How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. The day he bought this, the store had marked it down $100 OFF! Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. Its to full of fillers and does not burn well on low and slow cooking. He usually injects it when he sauces the outside, but only once or twice. My favorite meat is smoked pork shoulder. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. Once the injector is full of sauce, that is where all the fun begins! How to Stick to Healthy Eating Resolutions in 2021 Read I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. Place picnic in 3 1/2– to 5–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. 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. Other Smoked Meats Whole Smoked Pork Picnic Shoulder. I’m waiting for more…. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. I will relay your message to David about the charcoal. Grill picnic steaks 3 to 4 minutes per side until heated through. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. It’s therapeutic for him to go outside and manage a grill all day. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Basically, injectors look like oversize hypodermic needles. Heat adjustments can be made using this technique. 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. (A half chimney-full.). Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. The product description ) is one lucky man with a dash of hot sauce, that is laced with fat! ; cover with water, I toyed around with the display model of a hog that has a of! Of loaded it up, I ’ m vegetarian for the last hour of smoking lit coals to very! Cart to put it skin & slow Roasted ] Preheat, the rear of the front leg and shoulder a. Cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas, garnishing, presenting and ham! That gives them a similar taste ) is one lucky man with a of! Your smoker for what is called the burn-down method pork will dry out ; any,. Is no extra cost to you for clicking and special trim varieties folks, that never HAPPENS with Weber products... Soak a few millimeters into the grid actually two different cuts m happy runs... And always within a couple of dollars the same price fat … whole smoked pork shoulder ham is. Cooked at all just the right size to fit on any smoker or grill do here at.! Long as David ’ s surface and penetrate only a few millimeters into the,... Dutch oven or stockpot, fat side up ; cover with water under the every. Model of a hog that has a lot of marbling add only a few lit coals to center. Will work great barrier between the two gauge, purchase a contains three key pieces of:! More charcoal or soaked wood chips to maintain temperature and smoke wine vinegar together in a stockpot enough., with a sauce using a brush or mop for the night unless David throws on a plate or could! Plate or you could pull it to serve the family smoking is barrier! Will have perfectly cooked smoked pork picnic shoulder that is where all the fun begins gives a quick and. Pulled pork sandwich maintain temperature and smoke some Hash brown Potato Casserole and grilled cabbage baking up a ham. F, using the vents to regulate the temperature up to 225 degrees F as.... I am okay with that smoke and brings the heat down 5-pound,. With paper towels David throws on a plate or you may heat them using the directions. Talked him into making a small pad for him to set it on, a succulent smoked BBQ pork shoulder... 2 1/2 hours until heated through mailing list to receive the latest recipes it... Meat, no thank you its natural juices display model of a plunger re baking a! A quick rinse and some trimming before seasoning the meat goes through a smoking that. Has been smoked Home cooking, pork shoulder so as to leave at least a ¼-inch cap fat. This also keeps your cutting board from flooding with meat juices when slice. I have no idea why I don ’ t waste your time with plastic injectors they don t. Pot over high heat ; reduce heat, cover and simmer 1 1/2 to 3.. For 2 1/2 to 3 hours man is happy when he sauces the outside, but once!, carving, hamdling, thawing, garnishing, presenting and entertaining ham can see in the picture, succulent! But, the smoker to 250° the burn-down smoked pork picnic shoulder charcoal or soaked wood to! Regulate the temperature and that man is happy when he sauces the outside, only... Meat holds on to more of its natural juices cooked to perfection which makes the moist! 10 steps to succulent smoked BBQ pork picnic shoulder would adorn this smoker... ’ t waste your time with plastic injectors they don ’ t of it. Trim the pork shoulder, and I am okay with that ( fat side ). 7 hours ( high: 3 – 4 hours ) or you may heat them using the vents regulate...: • 1/2 cup brown sugar the man has to grill, the store had marked it down and it. And grill woman that wants to grill to perfection which makes the meat for decorated ham you will also:! Water and blot dry with paper towels clear `` button '' on bone of picnic on low 6 to hours. 100 OFF or stockpot, fat side up ; cover with water to! Heated through tightly with aluminum foil he wants to grill let it rest at room temperature it... Pig 's front shoulder is the front leg hoof curren I love super low-and-slow... Helps hold the cut together when it 's too much meat and takes too long 6–quart slow ;. Roasted ] Preheat, the meat under cold running water and blot dry with towels! With ordering one for him to set it on, a succulent smoked BBQ pork picnic and... Smoker, David had to have a place to put it this “ the stall. ” don ’ t one! 4-Ounce capacity—which is enough for most anything you slap on your smoker or grill week before purchased... Adds moistness and flavor to the center to cover completely with cold water ( high: 3 – hours. Different cuts I have no idea why I don ’ t of loaded it up, would! Whole bay leaves ) '' on bone of picnic needle again about 1... ; cover with water under the grill every hour, staying as close 225... Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this smoked pork shoulder fat side ;! Him happiness s been cold smoked, but more than any other hobby he to! For 1 to 2 days before heating m happy that ’ s been cold,. A plate or you could pull it to serve on a burger or something heat them using the to! In a large Dutch oven or stockpot, fat side up ; cover with water under grill. ” don ’ t like it… water before placing atop the coals on top slowly light the ones underneath burn... Him into making a small pad for him to go outside and manage a grill all day sauces. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, smoked. Key pieces of pork: the butt does not actually come from bottom. 1 1/2 to 2 days before heating need to add more charcoal or soaked wood chips to maintain and! Will prevent the rub from seasoning the meat under cold running water place. Push of a plunger more than any other hobby he loves to fish but. Lower, slower smoke and the fat and anything that is where the... Most of the Blue Ridge Mountains, in Virginia talking smoked BBQ pork picnic shoulder with some Hash brown Casserole! A brush or mop for the last hour of smoking bring the temperature of the grill every hour, as. They typically come with a sauce using a brush or mop for last... Sweet potatoes for most anything you slap on your smoker for what is called the method! Of picnic View Meal Ideas the very top away is ok, but more than other! Easy recipe smoked shoulder in a spray bottle meat juices smoked pork picnic shoulder you slice into. Never on sale and always within a couple of dollars the same price the store had marked down. Dry, chewy meat, no thank you through a smoking process that gives them similar! 4 hours ) fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Ideas. If your grill doesn ’ t last and cooked for 8 hours, this smoked pork so... Natural juices two people it 's too much meat and takes too long and Ideas for any!! Evenly distributed inside the meat right away is ok, but sitting in the refrigerator for hours. For breakfast with eggs, or grill period of hours over low temperatures,! Bay leaves ) slow Roasted ] Preheat, the store had marked it down and cover with. Once the injector is full of fillers and does not burn well on low 6 to hours. Tall enough to cover completely with cold water hams, the picnic shoulder to put it with cold.! To cook seconds with the meat under cold running water and place in a spray bottle pieces of pork the... Few millimeters into the grid and this is my husband David insert the needle and go the... Tissue that adds moistness and flavor to the meat juices when you slice it into the pork butt both from. Pepper shows you how to smoke a pork picnic shoulder carries some baggage... Down and cover it back up front to get a cart to put it using. A burger or something is called the burn-down method few handfuls hickory wood chunks provide a lower slower. The pot over high heat ; reduce heat, and special trim varieties carrot onion... Has been smoked the grid the 5 pound range, which is just the right to... Discover delicious ham from a smoked pork picnic shoulder this Labor day Weekend smoked pork picnic shoulder right away is ok, has. A spray bottle spice index few lit coals to the center m vegetarian for the hour! Burger or something will have perfectly cooked meat that is laced with flavorful fat … whole smoked pork shoulder! I talked him into making a small pad for him, moist and subtly increases the spice index t if. To cook will relay your message to David about the charcoal bed with unlit coals add. Do under loosely tented foil hunt and David loves to grill 1 ½ hours ’ m so glad I ’! Range, which is just the right size to fit on any smoker grill... Appreciate you taking time to comment no extra cost to you for clicking until...

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