The wet wood chunks provide a lower, slower smoke and bring the heat down. 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! The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. Send Me Everything! 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. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). David prefers injecting his meat with sauce during the last hour of smoking. Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. 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. Rub onto the picnic shoulder on all sides. Folks, THAT NEVER HAPPENS with Weber Grilling products. Remove all packaging materials including clear "button" on bone of picnic. 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. Join the discussion today. Then mop it every 30 minutes after that. If He does he will never go back to Kingsford. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] I’m vegetarian for the night unless David throws on a burger or something. Remove all packaging materials including clear "button" on bone of picnic. Place the pork butt fat side up directly on the grill grate and cook until the internal … Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. discussion from the Chowhound Home Cooking, Pork Shoulder food community. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Heat oven to 325°F. Set up your smoker for what is called the burn-down method. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. It is all I heard for months. As opposed to the pork butt, this is a well-used muscle on the pig, making it … Today we are talking smoked BBQ pork picnic shoulder! (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. Well I’ll be! Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. The top half is the pork butt, or pork shoulder. Read the RE: Smoked Picnic Shoulder - how do you cook it? If frozen, thaw in refrigerator for 1 to 2 days before heating. Heat gas or charcoal grill to medium. Andy's Smoked Picnic 20% NOTE: MINIMUM WHOLESALE ORDER OF 300# REQUIRED FOR DELIVERY All products are sold/shipped on a full case basis. And when I say he loves to grill, THE MAN LOVES TO GRILL! Never on sale and always within a couple of dollars the same price. To season this whole pork shoulder, use a simple salt and pepper mix. The coals on top slowly light the ones underneath and burn down slowly over time. Your curren Before breaking in his new smoker, David had to have a place to put it. Press the plunger slowly and ease the needle out. 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 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. How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. 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. Only pork has adorned it. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. Bring to a boil over high heat; reduce heat, cover and simmer 1 1/2 to 2 hours until heated through. Monthly Newsletters Only! Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Every … Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. Place picnic in 3 1/2– to 5–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. It’s okay to be messy with it. 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. David likes to use a combination of dry and wet wood chunks, alternating between the two. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. David likes to use a combination of dry and wet wood chunks, alternating between the two. Rested meat holds on to more of its natural juices. 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. Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. 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. Prep the pork. Ask David to make just one change. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. How the heck did I miss this! Instead, find a stainless steel injector. Love the blog and the website! 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. 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. Smoked Pork Picnic Shoulder is the meat we’re using. They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. Remove all packaging materials. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat … 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. He usually injects it when he sauces the outside, but only once or twice. 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. Basically, injectors look like oversize hypodermic needles. 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