Give it a nice rinse under running water and. 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.

How To Smoke Pork Shoulder Boston Butt And Picnic Roast

Cover with lid or aluminum foil.

Smoked pork picnic shoulder recipe. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. ¼ cup brown sugar. Cook for 6 hours or until meat is tender.

Place picnic ham on a large roasting pan or baking dish fat side up. Rinsing will remove the excess brine from the surface. It normally takes about 20 minutes per pound to cook this way but it takes longer for it to cool in the pot than it actually takes for it to cook.

Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. 2 cup apple juice. Youre ready to slow cook this at 225F on your smoker or 350F in your oven.

Pour 34 cup of water into the bottom of the baking dish. Heat oven to 325F. Preheat oven to 350F.

Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Cover roasting pan with foil and bake in the oven. Mop the shoulder every hour with mop sauce to keep it moist.

Cooking time will be about 18-22 minutes per pound of weight for each shoulder but as always that will vary depending on your oven. 2 tablespoons each crushed red pepper garlic powder and onion powder 1 PREP THE PORK FOR BRINE. Either way pull the pork out of your brine.

Its been cold smoked but has not been cooked at all. Cooking The Brined Shoulder. The Preparation 8 pounds bone-in skin-on pork shoulder 3 ½ tablespoons salt 2 teaspoons oregano 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder.

½ cup maple syrup. 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. Check the cooking times listed on the package of the pork shoulder you have.

Add water and garlic. Let the picnic bake for about 34ths of the time needed to fully bake it. Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer.

Smoked Pork Picnic Shoulder is the meat were using. 10 to 12-pound pork shoulder. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat.

Brine solution recipe to follow Brine Solution. ½ cup kosher salt. 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.

After 8 – 24 hours have passed your brining process is nearing its end time. Prepare Picnic Shoulder.

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