Pork Picnic Shoulder Smoker Recipe

After 8 – 24 hours have passed your brining process is nearing its end time. Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer.

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Puree remaining ingredients oranges brown sugar vinegar honey mustard cinnamon salt and cayenne.

Pork picnic shoulder smoker recipe. Finally looked at it at 11am added two temp probes went to 225 deg. Smoked Pork Picnic Shoulder for Pulled Pork For more barbecue and grilling recipes visit. The picnic shoulder is a.

2 tablespoons each crushed red pepper garlic powder and onion powder 1 PREP THE PORK FOR BRINE. Cut cross check slits into the fat and about 12 inch into the meat of the ham. ½ cup kosher salt.

From the shoulder come the picnic shoulder and the Boston butt two different cuts that are often confused. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Brine solution recipe to follow Brine Solution.

It misted rain drizzled some all morning finally quit about noon added more pellets. Mop the shoulder every hour with mop sauce to keep it moist. Picnic shoulder is a cut of pork that comes from the shoulder of the animal a cut known to be a primal cut alongside the loin belly and hind leg.

Every hour youre going to open up the smoker and completely spritz the pork shoulder. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Youre ready to slow cook this at 225F on your smoker or 350F in your oven.

10 to 12-pound pork shoulder. Added a little more rub let sit while I got the smoker ready. Give it a nice rinse under running water and.

By managing the burning charcoal in a water smoker the cooking temperature can be kept above the boiling point of water with the water in the pan providing steam for a moist cooking environment. Fill a small spray bottle with the apple juice and apple cider vinegar and set aside. ¼ cup brown sugar.

Cooking The Brined Shoulder. 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. Preheated to 300 deg then down to 180 deg added the pork skin side down at 5 am went back to bed.

2 cup apple juice. ½ cup maple syrup. SMOKE THE PORK Add baking dish filled with water to smoker on the grate on one side of the smoker.

Either way pull the pork out of your brine.

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