The wet wood chunks provide a lower, slower smoke and brings the heat down. 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. Hey! Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. 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. 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. Available in water added, ham & water, frozen, and special trim varieties. Love the blog and the website! Thanks for taking time to comment. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. Don’t waste your time with plastic injectors they don’t last. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. 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. 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. Your email address will not be published. A classic for any good BBQ is pulled pork. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. His pride and joy! https://www.tasteofhome.com/recipes/boiled-new-england-dinner Monthly Newsletters Only! Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. How to Stick to Healthy Eating Resolutions in 2021 Read A good 15 to 20 minutes rest should do under loosely tented foil. Heat oven to 325°F. Pulled pork comes from roast pork. The top half is the pork butt, or pork shoulder. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas . 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. (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. If frozen, thaw in refrigerator for 1 to 2 days before heating. All week before he purchased his new smoker, I toyed around with ordering one for him. It just helps us afford to do what we do here at TheMountainKitchen.com. 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! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. You can find it HERE. Resist the temptation to open the lid. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 1/2 hours until heated through. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Set up your smoker for what is called the burn-down method. Thanks, Sarah! Jealous I am. Place picnic in large stockpot; cover with water. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … Like this smoked BBQ pork picnic shoulder? 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. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). 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. Preheat, the smoker to 250°. That sounds delicious. Heat adjustments can be made using this technique. Set up your smoker for what is called the burn-down method. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Just slather it down and cover it back up. 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. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. It’s okay to be messy with it. Armadillo Pepper shows you how to smoke a pork picnic shoulder. 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. Learn how your comment data is processed. Send Me Everything! 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. A good 15 to 20-minute rest should do under loosely tented foil. Sounds like David is one lucky man with a woman that wants to give him happiness. Instead, find a stainless steel injector. The dry gives a quick intense smoke and brings the heat up. It will pass. He immediately went back up front to get a cart to put that bad boy in. I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. The dry gives a quick intense smoke and brings the heat up. You can choose boneless cuts, which cook in a shorter period of time, or … The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. My favorite meat is smoked pork shoulder. Congrats to David, half a year belated! To season this whole pork shoulder, use a simple salt and pepper mix. 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. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. 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. Any roast that comes from the shoulder of the pig will work great. Today we are talking smoked BBQ pork picnic shoulder! Look at that. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. Perfectly cooked meat should be moist and juicy. Insert the needle and go all the way to the center. Smoked Pork Picnic Shoulder is the meat we’re using. We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. WHAT A DEAL!!! I appreciate you taking time to stop by and say hello. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! A picnic ham, also called a pork shoulder, is an American specialty especially popular throughout New England. 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. Place picnic in 4– to 6–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. 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. (A half chimney-full.). David prefers injecting his meat with sauce during the last hour of smoking. But for two people it's too much meat and takes too long. Available in water added, ham & water, frozen, and special trim varieties. Remove all packaging materials. Read the RE: Smoked Picnic Shoulder - how do you cook it? You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. ), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. Join our mailing list to receive the latest recipes! Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. 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. The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. • 2 Tbsp mustard. This site uses Akismet to reduce spam. 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. 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 He does he will never go back to Kingsford. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. Rub onto the picnic shoulder on all sides. The coals on top slowly light the ones underneath and burn down slowly over time. Grill picnic steaks 3 to 4 minutes per side until heated through. 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”. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! Rested meat holds on to more of its natural juices. Insert the needle and go all the way to the center. 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! When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Basically, injectors look like oversize hypodermic needles. 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. DEAL! 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. The wet wood chunks provide a lower, slower smoke and bring the heat down. Remove all packaging materials including clear "button" on bone of picnic. As long as David’s happy, I’m happy. Heat 20 to 25 minutes per pound. We can’t wait to see them! Before breaking in his new smoker, David had to have a place to put it. Add 1 cup water to pan and cover tightly with aluminum foil. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. As opposed to the pork butt, this is a well-used muscle on the pig, making it … By following these steps, you will have perfectly cooked meat that’s tender, moist and juicy. Thanks for your support! I’m waiting for more…. We live on the side of the Blue Ridge Mountains, in Virginia. 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. Once the injector is full of sauce, that is where all the fun begins! Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. Try Stubbs, or Royal Oak charcoal. The picnic shoulder and pork butt both come from the pork shoulder. The coals on top slowly light the ones underneath and burn down slowly over time. Grill and serve for dinner with sweet potatoes it rest at room.! Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours this... Sliced on a plate or you could pull it to serve the family for hours... 1/2 to 3 minutes per side until heated through, he ’ okay. You cook it it commonly contains three key pieces of pork: Boston! 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