Smoked Pork Picnic Shoulder Rub

Youre ready to slow cook this at 225F on your smoker or 350F in your oven. Next inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour.

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Before smoking it unwrap the pork shoulder and allow it to rest at room temperature for ½ to 1 hour.

Smoked pork picnic shoulder rub. When the internal temperature of the pork picnic reaches about 195 degrees Fahrenheit give it the fork test. Give it a nice rinse under running water and. Either way pull the pork out of your brine.

Step 1 Mix the paprika chili powder brown sugar white sugar celery seed black pepper cayenne pepper brown mustard garlic powder cumin and salt together in a bowl. Prepare Picnic Shoulder – Trimming. Sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice.

First try at pulled pork. Cant wait to shred it up later. Set your smoker to 250F for 5-6 hours.

Mix all ingredients. 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. Carefully pour the cooled brine over top.

Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Apply a layer of mustard slather and finish with your favorite BBQ rub. Mop the shoulder every hour with mop sauce to keep it moist.

To season this whole pork shoulder use a simple salt and pepper mix. We brine for a total of 12 to 14 hours and I flip the pork shoulders halfway through. Rinsing will remove the excess brine from the surface.

After 8 – 24 hours have passed your brining process is nearing its end time. Cooking The Brined Shoulder. 2 teaspoons onion powder 2 teaspoon paprika 1 teaspoon powdered chicken or beef bouillon 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon chili powder 12 teaspoon ground nutmeg 12 teaspoon powdered ginger.

Mix all the ingredients together in a bowl and rub them thoroughly into the pork shoulder. Posted by 5 days ago. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.

We have smoked a 7-pound pork shoulder before and had the timing down on that plus we were testing 2 rubs against each other to see which is better. Log in or sign up to leave a comment Log In Sign Up. In a small bowl mix together all the other ingredients and rub into both sides of the pork.

Marinate the pork. By hand pack as much on the pork as will stick. Shred and use for tacos eat it plain or use in a tamale pie recipe.

Keep leftover rub in a tightly covered jar. By smoking pork picnics for the first few hours at a lower temperature say around 200 degrees then raising the temperature up around 235 degrees the shoulder will get good internal smoke flavor and will finish in a decent amount of time. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals.

Place the pork shoulder in a large zip top bag or other food-safe container. Wrap the pork in plastic wrap and refrigerate for at least 8 hours. Cook until internal temperature reaches 195F remove and cover with foil and let it rest for 10-15 minutes to finish cooking.

Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat. And adjust the shoulders to fit if need be.

Covered it in yellow mustard and pulled pork rub.

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