Smoked Pork Picnic

Give it a rinse under cold water and pat it dry with a paper towel. Here is the picnic roast.

How To Smoke Picnic Shoulder On A Big Green Egg Big Green Egg Pork Shoulder Picnic Picnic Roast

I took a whole pig leg also known as a whole ham and made the absolute best Texas Pulled Pork Carolina.

Smoked pork picnic. Rinsing will remove the excess brine from the surface. 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. 13 c water for 13 c apple juice.

It is typically 5-7 pounds and perfect for low and slow smoking. Remove the roast from the refrigerator and pat it dry with paper towels. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside.

Pork shoulder takes 7 hours to cook in a slow cooker. For this recipe look for a picnic shoulder that is between a 10 and 12 pounds range. Available in water added ham water frozen and special trim varieties.

Cooked on low from start to finish. Prepare Picnic Shoulder. Smoke this whole pork shoulder at 225-230 degrees.

Pulled pork is most commonly prepared by smoking a pork shoulder also referred to as a Boston butt or a picnic roast. Other Smoked Meats Whole Smoked Pork Picnic Shoulder. Pork Picnic Roast fall off the bone tender done 6 hours 8 mins.

Picnic shoulder can also be cooked whole and then served sliced almost like ham. Here are detailed instructions for smoking a picnic roast in a Bradley smoker. Keep it covered and moist while it cooks for the best results.

Like pork butt picnic shoulder benefits from long and slow cooking. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat. Only changed one ingredient.

Thank you for watching my smoked pig leg ham video. On 0313 I used the recipe for a 943 lb. Your father probably referred to it as a Boston Butt or pork butt when he grilled it on Saturday afternoon and you might have heard it called a picnic pork by your fellow smokers while professional competition cooks call it the money muscle because when its done right it can yield the user blue ribbons cash rewards and bragging rights.

A 3 lb. Preheat smoker to 225F. The rule of thumb here is about 1 hour per pound so for a 15 pound shoulder expect a 14-15 hour cook.

Make the dry rub by mixing together the brown sugar garlic powder onion powder salt pepper and cayenne pepper in a small bowl. 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. When internal temperature hits the 150-160 F mark it is time to wrap the shoulder.

Coat the entire pork shoulder in the yellow mustard. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Traeger pulled pork is the best way to go about cooking this pork cut.

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