Be generous and make sure the entire roast has a good coating. How to slow-smoke a Whole Pork Shoulder BBQ Pork ShoulerFor more barbecue and grilling recipes visit.
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Prepare the rub by mixing salt ground black pepper garlic powder onion powder and paprika in a small bowl.
Smoked pork shoulder picnic roast recipe. Preheat oven to 350F Place picnic ham on a large roasting pan or baking dish fat side up. Place pork roast in the smoker. Pour 34 cup of water into the bottom of the baking dish.
Experiment with your own. Guide to smoking a pork shoulder boston butt pork butt etc. Preheat the smoker to 275F.
Here is the picnic roast. Get ready to smoke –. Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer.
Steves Basic BBQ Rub. Coat the pork in the rub. Add the onion and fennel bulb and sauté until softened and lightly browned about 10 minutes.
Generously coat the picnic roast with your rub of choice. Mop the shoulder every hour with mop sauce to keep it moist. Smoke at 195 – 220 until internal temp reaches 200 degrees – skin still laid over the top of the top of the roast – and use warmed reserved marinade in the water bowl and top off with hot water if need be.
It can take 1 to 1 ½ hours per pound to cook. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals.
Give it a rinse under cold water and pat it dry with a paper towel. When the internal temperature of the pork picnic reaches about 195 degrees Fahrenheit give it the fork test. It is typically 5-7 pounds and perfect for low and slow smoking.
Turn off the slow cooker and transfer the pork to a platter. By smoking pork picnics for the first few hours at a lower temperature say around 200 degrees then raising the temperature up around 235 degrees the shoulder will get good internal smoke flavor and will finish in a decent amount of time. I use about 34 cup of my own rub recipe found.
Use hickory or apple wood as desired. Directions Rinse the pork place on a cutting board pat dry with paper towels and rub in the salt and pepper. Smoke the pork shoulder until a dark bark outside crust forms on the skin and the internal temperature of the meat is about 190 degrees F.
If you dont have a slow cooker you can braise the pork. One of the best parts about smoking is trying different rubs to see what you like best. Hold that temp on the roast.
Cover roasting pan with foil and bake in the oven.
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