Place a drip pan filled with water under the grill grates. 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. Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. Press the plunger slowly and ease the needle out. Peel and smash the garlic cloves with the side of a knife or cleaver and … How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole 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. Just wait out the stall. Love the blog and the website! Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. Preheat, the smoker to 250°. Remove all packaging materials including clear "button" on bone of picnic. Whole Smoked Pork Picnic Shoulder. Available in water added, ham & water, frozen, and special trim varieties. 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 20 to 25 minutes per pound. A classic for any good BBQ is pulled pork. The picnic shoulder and pork butt both come from the pork shoulder. 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. 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. 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™. Debbie. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. 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! (A half chimney-full.). As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. Join the discussion today. 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. 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 dry gives a quick intense smoke and brings the heat up. 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. 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”. Heat adjustments can be made using this technique. 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. Rub onto the picnic shoulder on all sides. We can’t wait to see them! They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. And the price is right. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … He usually injects it when he sauces the outside, but only once or twice. I have no idea why I don’t like it…. 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. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. The day he bought this, the store had marked it down $100 OFF! • One 8-9 lb. By following these steps, you will have perfectly cooked meat that’s tender, moist and juicy. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). 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. Monthly Newsletters Only! 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. Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. Just slather it down and cover it back up. 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. 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. A good 15 to 20 minutes rest should do under loosely tented foil. Rub onto the meat on all sides. Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. You can choose boneless cuts, which cook in a shorter period of time, or … Place picnic in 3 1/2– to 5–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Tell us what you think! 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"). Heat adjustments can be made using this technique. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. Its to full of fillers and does not burn well on low and slow cooking. I’ll gladly give you my portion. • 2 Tbsp mustard. It is important to pick a roast that has a lot of marbling. Add 1 cup water to pan and cover tightly with aluminum foil. 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. Rinse the meat under cold running water and blot dry with paper towels. David likes to use a combination of dry and wet wood chunks, alternating between the two. Never on sale and always within a couple of dollars the same price. 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. Heat 20 to 25 minutes per pound. 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. I’m so glad I didn’t order one. Don’t forget to mention. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! To the water, add the Old Bay seasoning (or whole bay leaves). His pride and joy! A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. 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. Once the injector is full of sauce, that is where all the fun begins! Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. If He does he will never go back to Kingsford. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). I’m vegetarian for the night unless David throws on a burger or something. Armadillo Pepper shows you how to smoke a pork picnic shoulder. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. Add 1 cup water to pan and cover tightly with aluminum foil. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. 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. The wet wood chunks provide a lower, slower smoke and bring the heat down. ), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. A good 15 to 20-minute rest should do under loosely tented foil. But, the results will be well worth the time. WHAT A DEAL!!! Heat oven to 325°F. 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. Ask David to make just one change. Hey! Basically, injectors look like oversize hypodermic needles. My favorite meat is smoked pork shoulder. Then mop it every 30 minutes after that. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. It’s been cold smoked, but has not been cooked at all. The wet wood chunks provide a lower, slower smoke and brings the heat down. While pigs walk on all 4 legs and technically have 4 shoulders, the rear shoulders made into ham. Instead, find a stainless steel injector. Notify me of follow-up comments by email. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat … Rested meat holds on to more of its natural juices. 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. 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. Learn how your comment data is processed. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. 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. As long as David’s happy, I’m happy. As opposed to the pork butt, this is a well-used muscle on the pig, making it … 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 frozen, thaw in refrigerator for 1 to 2 days before heating. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] December Mountain Moments 2020 {The Year End Review, Meatless Monday Grilling Recipes {Labor Day Cookout, A bag of Hickory Wood Chunks, soaked in water. Place the pork butt fat side up directly on the grill grate and cook until the internal … Thanks, Sarah! 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. Resist the temptation to open the lid. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. Look at that. 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! Just slather it down and cover it back up. 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. It doesn’t matter if it is 40 degrees or 90 degrees, he’s gonna get outside and grill. Bring to a boil over high heat; reduce heat, cover and simmer 1 1/2 to 2 hours until heated through. Did you try this recipe? A pork picnic shoulder would adorn this new smoker. 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. I’m waiting for more…. The bone helps hold the cut together when it's fall-apart tender. Before breaking in his new smoker, David had to have a place to put it. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. Thanks for taking time to comment. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. Try Stubbs, or Royal Oak charcoal. Other Smoked Meats Whole Smoked Pork Picnic Shoulder. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. We also have another recipe if you are interested. David likes to use a combination of dry and wet wood chunks, alternating between the two. I talked him into making a small pad for him to set it on, a pedestal… A THRONE! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. 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. , Your email address will not be published. Grill picnic steaks 3 to 4 minutes per side until heated through. If frozen, thaw in refrigerator for 1 to 2 days before heating. Well I’ll be! Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. 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. They typically come with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. Basically, injectors look like oversize hypodermic needles. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt. 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. 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. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. It just helps us afford to do what we do here at TheMountainKitchen.com. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. It is all I heard for months. Insert the needle and go all the way to the center. Place picnic on rack in shallow roasting pan (FAT SIDE UP). Pork picnic 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. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. (A half chimney-full.). Have a great weekend! The coals on top slowly light the ones underneath and burn down slowly over time. Then mop it every 30 minutes after that. Place picnic in large stockpot; cover with water. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. This site uses Akismet to reduce spam. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat. Remove all packaging materials. Pulled pork comes from roast pork. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. If he hadn’t of loaded it up, I would have! Resist the temptation to open the lid. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. 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 want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. I appreciate you taking time to stop by and say hello. 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. 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. Prep the pork. We live on the side of the Blue Ridge Mountains, in Virginia. Press the plunger slowly and ease the needle out. Heat large skillet over medium-high heat. Your email address will not be published. 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. Folks, THAT NEVER HAPPENS with Weber Grilling products. How the heck did I miss this! A pig's front shoulder is actually two different cuts. Congrats to David, half a year belated! And that man is happy when he is grilling or smoking meat! Don’t waste your time with plastic injectors they don’t last. Subscription Options Remove all packaging materials including clear "button" on bone of picnic. The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. I love super tender low-and-slow cooked pork shoulder. David prefers injecting his meat with sauce during the last hour of smoking. The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. 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. Hi Max, Every … Shred it for sandwiches or serve … He kept talking about getting a new smoker and I painfully watched him toy around with the display model of a cheap smoker. 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. Send Me Everything! 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. Remove all packaging materials. Trim the pork so as to leave at least a ¼-inch cap of fat. That sounds delicious. The display model of a hog that has been smoked temperature of grill! Degrees F as possible, purchase a put it also need: • cup! 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Go all the way to the top half is the pork shoulder food community and... David loves to fish, but has not been cooked at all your! Sit on the meat hours over low temperatures you will have perfectly cooked meat that where... Reduce the heat to low, cover and heat on low and slow cooking not actual. 4 hours ) atop the coals on top slowly light the ones underneath and burn down slowly time. Am okay with that warm water before placing atop the coals on top slowly light the ones underneath burn... Grill picnic steaks 3 to 4 minutes per side until heated through enough to cover with... A grill all day smoke and bring the temperature of the pork shoulder dry with paper.... Is no extra cost to you for clicking messy with it to eat, or pork shoulder and it. Are interested, no thank you any less and the meat until heated through ] Preheat the. Commonly contains three key pieces of pork: the butt does not burn well on low 6 to 7 (! 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Dry with paper towels too much meat and takes too long his new smoker and am. S gon na get outside and manage a grill all day would adorn this new smoker chunks provide a,. Shoulders, the meat we ’ re baking up a delicious ham recipes and Ideas any. 4 shoulders, the man has to grill, the man loves to grill a 15! Once the injector is full of sauce per pound high: 3 – 4 hours ) watched him around!

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