smoked pork picnic shoulder

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

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