We also have another recipe if you are interested. Just wait out the stall. Resist the temptation to open the lid. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). 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. 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. 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. Never on sale and always within a couple of dollars the same price. Remove all packaging materials. If frozen, thaw in refrigerator for 1 to 2 days before heating. 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. 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. Picking, carving, hamdling, thawing, garnishing, presenting and entertaining ham. 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. Preheat, the smoker to 250°. 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 the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Then mop it every 30 minutes after that. Learn how your comment data is processed. Sounds like David is one lucky man with a woman that wants to give him happiness. The bone helps hold the cut together when it's fall-apart tender. 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. Well I’ll be! 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. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Discover delicious ham recipes and ideas for any occasion! 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. Send Me Everything! As opposed to the pork butt, this is a well-used muscle on the pig, making it … 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. Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. Join our mailing list to receive the latest recipes! Product pricing is subject to change weekly. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. I’ll gladly give you my portion. It commonly contains three key pieces of pork: the Boston butt, the picnic and the pork hock. 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™. Thanks, Sarah! ), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. His pride and joy! About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. So nice of you to say, Ace. 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. David loves to hunt and David loves to fish, but more than any other hobby he loves to grill. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. Remove all packaging materials including clear "button" on bone of picnic. If frozen, thaw in refrigerator for 1 to 2 days before heating. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. It just helps us afford to do what we do here at TheMountainKitchen.com. We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. The wet wood chunks provide a lower, slower smoke and bring the heat down. As long as David’s happy, I’m happy. And when I say he loves to grill, THE MAN LOVES TO GRILL! 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"). 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. Hope you enjoy the pork! Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] Your curren Congrats to David, half a year belated! Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. Heat adjustments can be made using this technique. 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. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.). It is all I heard for months. I’m so glad I didn’t order one. Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Andy's Smoked Picnic 20% NOTE: MINIMUM WHOLESALE ORDER OF 300# REQUIRED FOR DELIVERY All products are sold/shipped on a full case basis. If he hadn’t of loaded it up, I would have! Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! 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. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. To season this whole pork shoulder, use a simple salt and pepper mix. https://www.tasteofhome.com/recipes/boiled-new-england-dinner Love the blog and the website! Hi Max, Resist the temptation to open the lid. It’s okay to be messy with it. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. Pit Masters call this “the stall.” Don’t panic. 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. Add picnic steaks to skillet and cook 2 to 3 minutes per side until heated through. Don’t waste your time with plastic injectors they don’t last. Grill picnic steaks 3 to 4 minutes per side until heated through. Monthly Newsletters Only! We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. WHAT A DEAL!!! (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat. (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. 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. But, the results will be well worth the time. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. The dry gives a quick intense smoke and brings the heat up. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. A good 15 to 20-minute rest should do under loosely tented foil. Look at that. All week before he purchased his new smoker, I toyed around with ordering one for him. Remove all packaging materials. Heat gas or charcoal grill to medium. 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! Products marked as Catch Weight (CW) are priced per pound. Press the plunger slowly and ease the needle out. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Remove all packaging materials including clear "button" on bone of picnic. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. 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. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. I have no idea why I don’t like it…. Like this smoked BBQ pork picnic shoulder? Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. If you have time, wrap the picnic shoulder in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Instead, find a stainless steel injector. Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. Peel and smash the garlic cloves with the side of a knife or cleaver and … A classic for any good BBQ is pulled pork. 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. David prefers injecting his meat with sauce during the last hour of smoking. Place the pork butt fat side up directly on the grill grate and cook until the internal … Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … 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. Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. You can choose boneless cuts, which cook in a shorter period of time, or … Once the injector is full of sauce, that is where all the fun begins! To the water, add the Old Bay seasoning (or whole bay leaves). The dry gives a quick intense smoke and brings the heat up. The top half is the pork butt, or pork shoulder. Once the injector is full of sauce, that is where all the fun begins! Required fields are marked *. Place a drip pan filled with water under the grill grates. Pit Masters call this “the stall.” Don’t panic. Today we are talking smoked BBQ pork picnic shoulder! Try Stubbs, or Royal Oak charcoal. He kept talking about getting a new smoker and I painfully watched him toy around with the display model of a cheap smoker. Baked picnic ham (pork shoulder ham) is one of my favourite types of ham to cook. (A half chimney-full.). Heat oven to 325°F. It’s okay to be messy with it. Heat adjustments can be made using this technique. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. That sounds delicious. It’s been cold smoked, but has not been cooked at all. 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. 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. Heat 20 to 25 minutes per pound. Their prices are pretty much locked into the grid. • 2 Tbsp mustard. Basically, injectors look like oversize hypodermic needles. Jealous I am. I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. Thanks for your support! Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Place picnic in large stockpot; cover with water. Heat oven to 325°F. 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. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. Join the discussion today. 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. I love super tender low-and-slow cooked pork shoulder. Place picnic in large stockpot; cover with water. Just slather it down and cover it back up. Remove all packaging materials including clear "button" on bone of picnic. • One 8-9 lb. This site uses Akismet to reduce spam. 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. We live on the side of the Blue Ridge Mountains, in Virginia. A pork picnic shoulder would adorn this new smoker. Set up your smoker for what is called the burn-down method. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Don’t waste your time with plastic injectors they don’t last. David likes to use a combination of dry and wet wood chunks, alternating between the two. Only pork has adorned it. Available in water added, ham & water, frozen, and special trim varieties. Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. Rested meat holds on to more of its natural juices. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. 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. How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. He usually injects it when he sauces the outside, but only once or twice. Just wait out the stall. Rinse the meat under cold running water and blot dry with paper towels. December Mountain Moments 2020 {The Year End Review, Meatless Monday Grilling Recipes {Labor Day Cookout, A bag of Hickory Wood Chunks, soaked in water. The wet wood chunks provide a lower, slower smoke and brings the heat down. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. Then mop it every 30 minutes after that. They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. By following these steps, you will have perfectly cooked meat that’s tender, moist and juicy. Available in water added, ham & water, frozen, and special trim varieties. Hey! He immediately went back up front to get a cart to put that bad boy in. Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Set up your smoker for what is called the burn-down method. Thanks for taking time to comment. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Press the plunger slowly and ease the needle out. There is no extra cost to you for clicking! Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. Remove all packaging materials. 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. Follow David’s steps to succulent smoked BBQ pork picnic shoulder this Labor Day Weekend! A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. Read the RE: Smoked Picnic Shoulder - how do you cook it? Smoked Pork Picnic Shoulder is the meat we’re using. Add 1 cup water to pan and cover tightly with aluminum foil. It’s therapeutic for him to go outside and manage a grill all day. 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. Prep the pork. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. David likes to use a combination of dry and wet wood chunks, alternating between the two. I appreciate you taking time to stop by and say hello. 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. Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. Available in water added, ham & water, frozen, and special trim varieties. Did you try this recipe? In the end, it tastes just amazing and a great ham to serve the family. I’m vegetarian for the night unless David throws on a burger or something. 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. 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas . I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. It won’t fit on our deck along with the Performer, and I refused to let him just sit it in the dirt. Rinse the meat under cold running water and blot dry with paper towels. 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. Basically, injectors look like oversize hypodermic needles. 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. Apart and leave behind about 1-ounce of sauce per pound a stockpot enough... Perfectly cooked meat that is laced with flavorful fat … whole smoked pork picnic shoulder I say loves! Slap on your smoker for what is called the burn-down method a tall. On bone of picnic bought this, fill the charcoal bed with coals! Per side until heated through 1 ½ hours 20 minutes rest should do under loosely tented foil, up. Spivey and this is my husband David heat up serve for dinner with sweet potatoes to. Slowly light the ones underneath and burn down slowly over time under the grill every hour, staying close... Before seasoning the meat right away is ok, but has not cooked. 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