Smoked Picnic Shoulder Pulled Pork

Smoked Picnic Shoulder Pulled Pork

Add water and garlic. The picnic shoulder contains the arm bone and the shank bones.

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The more meaty part that wraps around the shoulder joint can be sliced or if cooked more completely ripped apart to make bbq pulled pork.

Smoked picnic shoulder pulled pork. Keep it covered and moist while it cooks for the best results. Smoked chicken fried. Posted by 6 minutes ago.

Today I am smoking a 10 pound Pork Picnic Shoulder. Available in water added ham water frozen and special trim varieties. Heat oven to 325F.

Smoke this whole pork shoulder at 225-230 degrees. Like pork butt picnic shoulder benefits from long and slow cooking. Cover with lid or aluminum foil.

Picnic shoulder can also be cooked whole and then served sliced almost like ham. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. Use an accurate thermometer to keep track of the smoke chamber temperature too.

Check the internal temperature every hour and when the internal temp hits 200 pull it from the smoker. Cook for 6 hours or until meat is tender. Make sure the probe is not touching the bone.

When internal temperature hits the 150-160 F mark it is time to wrap the shoulder. The shank is commonly smoked to make ham hocks which are great for flavoring soups and beans. Smoked pulled pork butt AKA pork shoulder only requires a few ingredients to achieve melt-in-your-mouth tender smoked pulled pork.

Smoke Pork Shoulder at 225 degrees after about 6-8 hours the internal temp should hit 160. The rule of thumb here is about 1 hour per pound so for a 15 pound shoulder expect a 14-15 hour cook. Other Smoked Meats Whole Smoked Pork Picnic 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. When the internal temp hits 160 wrap the pork shoulder with butcher paper and continue smoking. Insert a digital thermometer probe towards the middle of the thickest part of meat.

View Entire Discussion 1 Comments More posts from the Smokingmeat community. Preheat the smoker to 225 and place the meat on the smoker. Cant wait to shred it up later.

In addition to slicing it is great to cut up and use as stew meat and in chilis like Pork Green Chili and Red Chile Pork Stew. Covered it in yellow mustard and pulled pork rub. Adjust the air vents to regulate the temperature of the smoker.

First try at pulled pork. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. You can smoke a pork picnic in any kind of smoker pellet grill pellet smoker Weber kettle offset stic.

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