Smoked Pork Picnic Shoulder Pulled Pork

Smoked Pork Picnic Shoulder Pulled Pork

Rub pork with coarse salt all over wrap it air-tight place it in a sheet pan or a roasting dish and refrigerate for 4-6 hours. Preheat smoker to 225F.

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When the internal temp hits 160 wrap the pork shoulder with butcher paper and continue smoking.

Smoked pork picnic shoulder pulled pork. Cuts labeled pork shoulder or picnic shoulder are from the thinner triangle-shaped end of the shoulder whereas the butt is from the thicker more intensely marbled end of the shoulder. Traeger pulled pork is the best way to go about cooking this pork cut. Begin testing it for doneness with a fork at 195 degrees by inserting the fork tines and twisting.

Pulled pork is most commonly prepared by smoking a pork shoulder also referred to as a Boston butt or a picnic roast. Make the dry rub by mixing together the brown sugar garlic powder onion powder salt pepper and cayenne pepper in a small bowl. Coat the entire pork shoulder in the yellow mustard.

Check the internal temperature every hour and when the internal temp hits 200 pull it from the smoker. Or if you are in a hurry try this. Combine all the ingredients for pork.

You normally wont have to deal with a tough pork picnic shoulder if you allow it to cook long enough and to a high enough temperature. Make sure the pork has been coated in the dry rub before placing in the smoker. Once the smoker has come up to temperature place the pork shoulder or butt on the grate fat side up if there is a fat cap.

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. Log in or sign up to leave a comment Log In Sign Up. Generously apply the rub Smoke Pork Shoulder at 225 degrees after about 6-8 hours the internal temp should hit 160.

Cant wait to shred it up later. First try at pulled pork. Smoked pulled pork butt AKA pork shoulder only requires a few ingredients to achieve melt-in-your-mouth tender smoked pulled pork.

View Entire Discussion 1 Comments. Covered it in yellow mustard and pulled pork rub. Use an accurate thermometer to keep track of the smoke chamber temperature too.

Thank you for watching my smoked pig leg ham video. Close up the smoker and maintain a temperature of 250-275 degrees for at least 6 hours. I took a whole pig leg also known as a whole ham and made the absolute best Texas Pulled Pork Carolina.

When it reaches 195-205 degrees Fahrenheit itll be super tender and moist. 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. Place pork roast in Bradley and hot smoke for 4 hours at 220 degrees with mesquite or hickory bisquettes or try Apple it has a nice flavour also When the internal temperature of the pork gets to 160 degrees turn smoker temperature up to 240 cook until core temperature is 192.

Adjust the air vents to regulate the temperature of the smoker. I often do this. Remove the roast from the refrigerator and pat it dry with paper towels.

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