If the selection at the butcher counter demands use picnic shoulder pork shoulder and pork butt interchangeably in most recipes. Baked picnic ham pork shoulder ham is one of my favourite types of ham to cook.
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Here is the picnic roast.
Pork shoulder picnic roast smoker. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. 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. Immerse the pork into the brine mixture.
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Load the pork shoulder into the smoker skin side down thermometer facing up. When ready to smoke the pork.
Roast it will take 16-17 hours to reach an internal temperature of 180 degrees ideal for falling-off-the-bone pulled pork. Here are detailed instructions for smoking a picnic roast in a Bradley smoker. Rinsing will remove the excess brine from the surface.
Give it a rinse under cold water and pat it dry with a paper towel. Use an accurate thermometer to keep track of the smoke chamber temperature too. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat.
Youre ready to slow cook this at 225F on your smoker or 350F in your oven. Add water to the brine to cover the pork completely. Either way pull the pork out of your brine.
It can take 1 to 1 ½ hours per pound to cook. Cooking The Brined Shoulder After 8 – 24 hours have passed your brining process is nearing its end time. While it is a different cut of pork than the traditional ham it generally tastes the same because it has been.
Mop the shoulder every hour with mop sauce to keep it moist. Adjust the air vents to regulate the temperature of the smoker. If you plan to slice the pork like a traditional roast cook it until it reaches an internal temperature of 165 degrees.
Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer. It is typically 5-7 pounds and perfect for low and slow smoking. By keeping the smoker temperature between 225 and 250 degrees the pork picnic shoulder will take 1 to 1-12 hours per pound to finish.
Prepare the brine by mixing apple juice salt sugar vinegar and soy sauce in a large bowl. Prepare Picnic Shoulder – Trimming. To prepare the pork picnic for the smoker the first step is to remove it from the packaging and give it a good rinse in cold water.
Because picnic shoulder comes from the thinner area it is a bit better for cooking whole and slicing while pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart. Refrigerate the pork in the brine overnight. For a 9 lb.
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