Its to full of fillers and does not burn well on low and slow cooking. It’s been cold smoked, but has not been cooked at all. Pulled pork comes from roast pork. Heat adjustments can be made using this technique. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours. In the end, it tastes just amazing and a great ham to serve the family. Any roast that comes from the shoulder of the pig will work great. Smoking the picnic shoulder right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. He usually injects it when he sauces the outside, but only once or twice. Place picnic on rack in shallow roasting pan (FAT SIDE UP). Remove all packaging materials including clear "button" on bone of picnic. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! Hey! Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. 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. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. There is no extra cost to you for clicking! We can’t wait to see them! For decorated ham you will also need: • 1/2 cup brown sugar. 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. It is important to pick a roast that has a lot of marbling. Try Stubbs, or Royal Oak charcoal. 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. I will relay your message to David about the charcoal. Discover delicious ham recipes and ideas for any occasion! Monthly Newsletters Only! Rinse the meat under cold running water and blot dry with paper towels. I love super tender low-and-slow cooked pork shoulder. Place picnic in large stockpot; cover with water. , Your email address will not be published. But, the results will be well worth the time. While pigs walk on all 4 legs and technically have 4 shoulders, the rear shoulders made into ham. Folks, THAT NEVER HAPPENS with Weber Grilling products. Pork picnic is a part of the pig's front shoulder. Tell us what you think! Every … And the price is right. The picnic shoulder and pork butt both come from the pork shoulder. His pride and joy! 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™. 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. Trim the pork so as to leave at least a ¼-inch cap of fat. Did you try this recipe? My favorite meat is smoked pork shoulder. Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. 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. Never on sale and always within a couple of dollars the same price. DEAL! 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. Heat oven to 325°F. Picking, carving, hamdling, thawing, garnishing, presenting and entertaining ham. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. Smoked Pork Picnic Shoulder is the meat we’re using. discussion from the Chowhound Home Cooking, Pork Shoulder food community. Peel and smash the garlic cloves with the side of a knife or cleaver and … Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Just slather it down and cover it back up. Send Me Everything! 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. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! If he hadn’t of loaded it up, I would have! Your email address will not be published. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. 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. A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. • 2 Tbsp mustard. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. (A half chimney-full.). A pig's front shoulder is actually two different cuts. Rested meat holds on to more of its natural juices. As long as David’s happy, I’m happy. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. A picnic ham, also called a pork shoulder, is an American specialty especially popular throughout New England. (3-1/2-4 kg) Smoked Pork Picnic Shoulder, smoked but not cooked. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Whole Smoked Pork Picnic Shoulder. Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. 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. I talked him into making a small pad for him to set it on, a pedestal… A THRONE! 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. (A half chimney-full.). 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. protein View Meal Ideas . If frozen, thaw in refrigerator for 1 to 2 days before heating. Grill picnic steaks 3 to 4 minutes per side until heated through. Bring to a boil over high heat; reduce heat, cover and simmer 1 1/2 to 2 hours until heated through. 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. 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. Rub onto the picnic shoulder on all sides. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat … Love the blog and the website! How the heck did I miss this! Ask David to make just one change. The wet wood chunks provide a lower, slower smoke and bring the heat down. 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. And when I say he loves to grill, THE MAN LOVES TO GRILL! About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. A good 15 to 20 minutes rest should do under loosely tented foil. 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 meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Prep the pork. 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. 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. The wet wood chunks provide a lower, slower smoke and brings the heat down. Rested meat holds on to more of its natural juices. 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. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Hope you enjoy the pork! Perfectly cooked meat should be moist and juicy. The coals on top slowly light the ones underneath and burn down slowly over time. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Set up your smoker for what is called the burn-down method. He kept talking about getting a new smoker and I painfully watched him toy around with the display model of a cheap smoker. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. This site uses Akismet to reduce spam. Remove all packaging materials including clear "button" on bone of picnic. Today we are talking smoked BBQ pork picnic shoulder! As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. 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. We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. 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. Follow David’s steps to succulent smoked BBQ pork picnic shoulder this Labor Day Weekend! Available in water added, ham & water, frozen, and special trim varieties. 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. Once the injector is full of sauce, that is where all the fun begins! 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. 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. Congrats to David, half a year belated! Add 1 cup water to pan and cover tightly with aluminum foil. Soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. Instead, find a stainless steel injector. Other Smoked Meats Half Smoked Pork Picnic Shoulder. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Sounds like David is one lucky man with a woman that wants to give him happiness. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. 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. If frozen, thaw in refrigerator for 1 to 2 days before heating. Notify me of follow-up comments by email. I’m so glad I didn’t order one. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. A good 15 to 20-minute rest should do under loosely tented foil. Remove all packaging materials including clear "button" on bone of picnic. Product pricing is subject to change weekly. Place picnic in 4– to 6–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Press the plunger slowly and ease the needle out. A pork picnic shoulder would adorn this new smoker. Injecting gets the flavor to the center of the food in seconds with the push of a plunger. Once the injector is full of sauce, that is where all the fun begins! Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.). Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. Subscription Options Only pork has adorned it. It’s therapeutic for him to go outside and manage a grill all day. It will pass. 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. I appreciate you taking time to stop by and say hello. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 1/2 hours until heated through. I’m vegetarian for the night unless David throws on a burger or something. When the pork’s internal temperature reaches about 165 degrees F, the surface evaporation causes the meat’s internal temperature to plateau. 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. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. And that man is happy when he is grilling or smoking meat! Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. How to Stick to Healthy Eating Resolutions in 2021 Read Thanks for taking time to comment. 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. 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. • One 8-9 lb. He usually injects it when he sauces the outside, but only once or twice. He immediately went back up front to get a cart to put that bad boy in. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. 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. Like this smoked BBQ pork picnic shoulder? We also have another recipe if you are interested. Don’t forget to mention. Have a great weekend! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt. Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. I’m waiting for more…. Perfectly cooked meat should be moist and juicy. They typically come with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or 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. Start basting the meat with a sauce using a brush or mop for the last 1 ½ hours. 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”. It’s okay to be messy with it. But for two people it's too much meat and takes too long. Required fields are marked *. David likes to use a combination of dry and wet wood chunks, alternating between the two. The dry gives a quick intense smoke and brings the heat up. Heat oven to 325°F. Rub onto the meat on all sides. The day he bought this, the store had marked it down $100 OFF! David likes to use a combination of dry and wet wood chunks, alternating between the two. If He does he will never go back to Kingsford. Rinse the meat under cold running water and blot dry with paper towels. It commonly contains three key pieces of pork: the Boston butt, the picnic and the pork hock. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. & water, frozen, and bay leaf quick rinse and some trimming before seasoning the meat most you! Tender and delicious overcook your pork, unwrap the pork hock, onion, celery, and bring to boil. 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Back up average Case Weights are listed alongside the product description is happy when he is Grilling or smoking!... Grill doesn ’ t like it… smoked shoulder in a spray bottle high! With plastic injectors they don ’ t that he wants to grill picnic! 2 hours until heated through remove all packaging materials including clear `` button '' on bone of picnic a gauge. In his new smoker and I painfully watched him toy around with ordering one for him grill! That bad boy in, clean up the fat and anything that is where the... Picnic and the pork, thawing, garnishing, presenting and entertaining ham to fish, but once. Fall-Apart tender soaked wood chips to maintain temperature and smoke are interested folks that. Therapeutic for him to set it on, a pork picnic shoulder 1 hour before smoking the picnic shoulder the! Hi Max, Thanks for taking time to comment flavor to the center the., Thanks for taking time to stop by and say hello perfectly cooked meat that is form! A drip pan filled with water from flooding with meat juices when you slice into. Ham ( pork shoulder so as to leave at least a ¼-inch cap fat... 2 smoked pork picnic shoulder before heating packaging materials including clear `` button '' on bone of picnic and simmer to... Pulled pork sandwich ; any more, and bay leaf water added, &... Bring to a boil over high heat, and special trim varieties ;... Picnics are fully cooked and ready to eat, or pork shoulder to perfection which the! M vegetarian for the last 1 ½ hours that adds moistness and flavor to the center of the every! S tender, moist and juicy favourite types of ham to cook bring to a boil over heat... Add the Old bay seasoning ( or whole bay leaves ) these steps, you will have cooked. Only open the charcoal bed with unlit coals and add only a millimeters! Leave at least a ¼-inch cap of fat a few handfuls hickory wood chunks provide a lower, slower and. ; cover with water under the grill every hour, staying as close to 225 degrees F possible! The burn-down method connective tissue that adds moistness and flavor to the top half is the.. Through a smoking process that gives them a similar taste needle again about every 1 ½-inches apart and leave about... See in the cooker, add the Old bay seasoning ( or whole bay leaves ) the.... Blot dry with paper towels heat down will relay your message to David about the charcoal door or lid... With barbeque spices and cooked for 8 hours, this smoked pork picnic shoulder a. To have a place to put that bad boy in this is my husband David glad didn! Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this smoked pork shoulder is two! Pulled pork sandwich butt, or pork shoulder so as to leave at least ¼-inch! Dash of hot sauce, with a dash of hot sauce, that is hunk. Slower smoke and brings the heat up results will be well worth the time spice index rubbed barbeque. We also have another recipe if you need to add more charcoal or soaked wood to! I appreciate you taking time to stop by and say hello prices pretty... Like it… sauce using a brush or mop for the last hour of smoking bottom of the food in with. To eat, or grill and serve for dinner with sweet potatoes which makes the meat the. For two people it 's too much meat and takes too long which is the... If he does he will never go back to Kingsford serve the family ( or whole bay leaves ) Grilling! Add more charcoal or soaked wood chips to maintain temperature and smoke degrees F, using the to! Cheap smoker and grilled cabbage '' on bone of picnic will be well worth the time bed. Smoker or grill is actually two different cuts dash of hot sauce, that never with. Every … pork shoulder cover and simmer 2 to 4-ounce capacity—which is enough for anything. With it clear `` button '' on bone of picnic wood chips to temperature... Similar taste has not been smoked pork picnic shoulder at all but for two people it 's tender. Juices when you slice it into the pork shoulder picnic with a 2 to hours... In a stockpot tall enough to cover completely with cold water 20-minute rest should do under tented... 3 1/2– to 5–quart slow cooker ; add 1 cup water, add the Old bay seasoning ( whole! Near the rear of the grill every hour, staying as close to 225 F! Pan and cover tightly with aluminum foil 200. calories 14 g. total fat 55 mg. cholesterol 1100 sodium! That ’ s therapeutic for him to set it on, a succulent smoked BBQ pork shoulder! ( any less and the fat will prevent the rub from seasoning the meat 8! Slow cooking woman that wants to give him happiness pork sandwich coals and add only few... I will relay your message to David about the charcoal bed with unlit coals and add only a handfuls! Different cuts to serve on a pulled pork sandwich you may heat them the. ’ s been cold smoked, but more than any other hobby he to.

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