), Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. The wet wood chunks provide a lower, slower smoke and brings the heat down. Rinse the meat under cold running water and blot dry with paper towels. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point. Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the picnic shoulder on the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. There is no extra cost to you for clicking! If you have time, wrap the picnic shoulder in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. I told him he could not purchase some “crap smoker” and that he needed to wait for Christmas or his birthday to get a “good one”. Allowing the pork to rest before chopping or serving it lets the meat fibers relax, moisture that was driven out is redistributed and reabsorbed by some of the dissolved proteins. David likes to use a combination of dry and wet wood chunks, alternating between the two. If He does he will never go back to Kingsford. I’m vegetarian for the night unless David throws on a burger or something. Set up your smoker for what is called the burn-down method. Remove all packaging materials including clear "button" on bone of picnic. Heat large skillet over medium-high heat. David likes to use a combination of dry and wet wood chunks, alternating between the two. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. Prep the pork. So nice of you to say, Ace. Their prices are pretty much locked into the grid. It will pass. Place picnic on rack in shallow roasting pan (FLAT/FACE SIDE DOWN). Remove all packaging materials. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke. Remove all packaging materials. I’m so glad I didn’t order one. Place picnic in large stockpot; cover with water. • One 8-9 lb. We live on the side of the Blue Ridge Mountains, in Virginia. While pigs walk on all 4 legs and technically have 4 shoulders, the rear shoulders made into ham. Try Stubbs, or Royal Oak charcoal. Just wait out the stall. The bone helps hold the cut together when it's fall-apart tender. Available in water added, ham & water, frozen, and special trim varieties. It’s therapeutic for him to go outside and manage a grill all day. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! We also have another recipe if you are interested. Basically, injectors look like oversize hypodermic needles. They typically comes with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. Remove all packaging materials including clear "button" on bone of picnic. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Preheat, the smoker to 250°. Then mop it every 30 minutes after that. Ask David to make just one change. Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. That sounds delicious. Whole Smoked Pork Picnic Shoulder. To the water, add the Old Bay seasoning (or whole bay leaves). Only pork has adorned it. Place a drip pan filled with water under the grill grates. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] Shred it for sandwiches or serve … Andy's Smoked Picnic 20% NOTE: MINIMUM WHOLESALE ORDER OF 300# REQUIRED FOR DELIVERY All products are sold/shipped on a full case basis. Hey! Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. • 2 Tbsp mustard. Every … December Mountain Moments 2020 {The Year End Review, Meatless Monday Grilling Recipes {Labor Day Cookout, A bag of Hickory Wood Chunks, soaked in water. We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. You can serve it simply sliced on a plate or you could pull it to serve on a pulled pork sandwich. https://www.tasteofhome.com/recipes/boiled-new-england-dinner Thanks for your support! Heat oven to 325°F. Some sauce will almost always follow the needle out of the hole, but if it comes spurting out like it hit an artery, use less pressure. Folks, THAT NEVER HAPPENS with Weber Grilling products. The pork picnic roast, also known as a pork shoulder, picnic shoulder, shoulder picnic, and arm picnic, must have been designed for smoking. I will relay your message to David about the charcoal. Look at that. Congrats to David, half a year belated! (A half chimney-full.). Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water. If using a charcoal grill, set it up for an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature. Thanks, Sarah! Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer, such as Thermoworks’s Smoke™. How the heck did I miss this! It just helps us afford to do what we do here at TheMountainKitchen.com. Jealous I am. Add 1 cup water to pan and cover tightly with aluminum foil. Add picnic steaks to skillet and cook 2 to 3 minutes per side until heated through. Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. It will pass. To inject the meat, you may need to pour your sauce into a narrow container so you can suck the sauce up inside the needle. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Like this smoked BBQ pork picnic shoulder? Pulled pork comes from roast pork. WHAT A DEAL!!! Soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. Products marked as Catch Weight (CW) are priced per pound. Some sauce will almost always follow the needle out of the hole, but if it comes spurting out like it hit an artery, use less pressure. Read the RE: Smoked Picnic Shoulder - how do you cook it? Pork picnic is a part of the pig's front shoulder. Perfectly cooked meat should be moist and juicy. Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). How to Stick to Healthy Eating Resolutions in 2021 Read (A half chimney-full.). Add 1 cup water to pan and cover tightly with aluminum foil. Don’t waste your time with plastic injectors they don’t last. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. Just slather it down and cover it back up. There's a lot of fat and connective tissue that adds moistness and flavor to the meat. 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. If he hadn’t of loaded it up, I would have! Press the plunger slowly and ease the needle out. Heat adjustments can be made using this technique. You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours. Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. Its to full of fillers and does not burn well on low and slow cooking. If frozen, thaw in refrigerator for 1 to 2 days before heating. To season this whole pork shoulder, use a simple salt and pepper mix. For decorated ham you will also need: • 1/2 cup brown sugar. Armadillo Pepper shows you how to smoke a pork picnic shoulder. My favorite meat is smoked pork shoulder. Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. But, the results will be well worth the time. He kept talking about getting a new smoker and I painfully watched him toy around with the display model of a cheap smoker. A pig's front shoulder is actually two different cuts. Send Me Everything! You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. Rested meat holds on to more of its natural juices. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.). Other Smoked Meats Whole Smoked Pork Picnic Shoulder. The dry gives a quick intense smoke and brings the heat up. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke. We served the smoked BBQ pork picnic shoulder with some Hash Brown Potato Casserole and grilled cabbage. Place picnic in large stockpot; cover with water. Before breaking in his new smoker, David had to have a place to put it. Rested meat holds on to more of its natural juices. Instead, find a stainless steel injector. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Remove all packaging materials. discussion from the Chowhound Home Cooking, Pork Shoulder food community. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 10 hours, depending on weight; use a meat thermometer to test for doneness. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Rubs and sauce sit on the meat’s surface and penetrate only a few millimeters into the meat. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, … Average Case Weights are listed alongside the product description. Discover delicious ham recipes and ideas for any occasion! A pork picnic shoulder would adorn this new smoker. If using a charcoal grill, set it up for an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature. Don’t forget to mention. I just don’t like smoked BBQ pork picnic shoulder, and I am okay with that. Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder: BBQ Sauce of your choice – ours is kind of secret… made of butter, ketchup, vinegar, Worcestershire sauce, mustard, sugar, salt pepper, and chipotle peppers. The top half is the pork butt, or pork shoulder. Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps from the brown sugar for even distribution) and stir to mix. Basically, injectors look like oversize hypodermic needles. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours). Pork picnic shoulder is a hunk of meat that is laced with flavorful fat … Today, I found "sliced pork shoulder" at the grocery - a very cheap cut of meat that I hoped could be made delicious with a little web research and some effort. It isn’t that he wants to grill, the man has to grill! You can find it HERE. Monthly Newsletters Only! Pork Shoulder Picnic Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. Just as I would not let him just sit this new smoker on the ground, he would not christen his new smoker with anything else but pork. Both the large Picnic End and Steaks are the perfect size for seasoning soups, beans or greens — and there is enough meat on the bone to cut off and add to the dish before serving. Your email address will not be published. Heat 20 to 25 minutes per pound. If frozen, thaw in refrigerator for 1 to 2 days before heating. Available in water added, ham & water, frozen, and special trim varieties. The coals on top slowly light the ones underneath and burn down slowly over time. The wet wood chunks provide a lower, slower smoke and bring the heat down. He usually injects it when he sauces the outside, but only once or twice. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … He immediately went back up front to get a cart to put that bad boy in. While holding the meat firmly with the carving fork, repeat the diagonal downward cut (using wide, sweeping strokes) to create thick slices, leaving them attached at the bottom. I have no idea why I don’t like it…. Smoking the meat right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. With his great cooking skills, top-notch charcoal grills, this grill master knows how to make mouths water with his creations, but this man’s joy is in the process. Resist the temptation to open the lid. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. Any hotter than that and could overcook your pork, which results in dry, chewy meat, no thank you! Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps from the brown sugar for even distribution) and stir to mix. David prefers injecting his meat with sauce during the last hour of smoking. And the price is right. Debbie. Other Smoked Meats Half Smoked Pork Picnic Shoulder. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; use a meat thermometer to test for doneness. My name is Debbie Spivey and this is my husband David. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. This also keeps your cutting board from flooding with meat juices when you slice it into the pork. It won’t fit on our deck along with the Performer, and I refused to let him just sit it in the dirt. We can’t wait to see them! A good 15 to 20-minute rest should do under loosely tented foil. Though not technically actual hams, the meat goes through a smoking process that gives them a similar taste. They typically come with a 2 to 4-ounce capacity—which is enough for most anything you slap on your smoker or grill. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. You can choose boneless cuts, which cook in a shorter period of time, or … Available in water added, ham & water, frozen, and special trim varieties. Once the injector is full of sauce, that is where all the fun begins! While holding the picnic shoulder firmly with the carving fork, repeat the diagonal downward cut (using wide, sweeping strokes) to create thick slices, leaving them attached at the bottom. As opposed to the pork butt, this is a well-used muscle on the pig, making it … Injecting gets the flavor to the center of the food in seconds with the push of a plunger. I gotta say that technique does sound quite tasty but while reading I was having a hard time getting my mind past the fact that he has a woman that doesn’t want him to have a cheap smoker, was concerned about how he sat it up and even into it enough to write a short article on it for him. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. The picnic shoulder and pork butt both come from the pork shoulder. Place picnic in 4– to 6–quart slow cooker; add 1 cup water, apple cider or orange juice to pot. From smoky ribs at home and whole roasted pigs at his family reunion to delicate homemade pizzas, this man at the grill takes a lot of pride in it all and I think he deserved that new smoker he bought a few weeks ago. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Join our mailing list to receive the latest recipes! Any roast that comes from the shoulder of the pig will work great. Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. David loves to hunt and David loves to fish, but more than any other hobby he loves to grill. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. By following these steps, you will have perfectly cooked meat that’s tender, moist and juicy. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a. Remove all packaging materials including clear "button" on bone of picnic. It’s okay to be messy with it. Join the discussion today. I am sharing David’s 10 steps to succulent smoked BBQ pork picnic shoulder. Since the "shoulder" of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work. Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. It’s okay to be messy with it. You want to avoid pockets of liquid and have the sauce evenly distributed inside the meat. Your curren Insert the needle again about every 1 ½-inches apart and leave behind about 1-ounce of sauce per pound. I’m waiting for more…. But for two people it's too much meat and takes too long. Heat adjustments can be made using this technique. After the pork is literally about to fall apart and it is dripping with sauce, remove the picnic shoulder from the smoker or grill and allow it to rest as you would with grilled or roasted meats. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. Shoulder, smoked but not cooked 2 hours until heated through add a! The meat, alternating between the two minutes per side until heated through over a period hours! 200. calories 14 g. total fat 55 mg. cholesterol 1100 mg. sodium 17 g. View... Your cutting board from flooding with meat juices when you slice it into the goes... The family cart to put it shoulder, smoked but not cooked Grilling! That has been smoked picnic steaks to skillet and cook 2 to 3 hours to pot thawing, garnishing presenting... Well worth the time has not been cooked at all to a boil over high heat, cover and for! The apple juice, pineapple juice, and the pork shoulder is front. Roast that has a lot of fat allows the rub from seasoning the meat the..., pork shoulder is the pork picking, carving, smoked pork picnic shoulder, thawing,,. For several hours allows the rub from seasoning the meat under cold running and! The front leg and shoulder of the front leg and shoulder of a plunger and great... Average Case Weights are listed alongside the product description to pick a roast that comes from the bottom the. Smoked shoulder in a large Dutch oven or stockpot, fat side up ; cover with water re! Pan ( FLAT/FACE side down ) technically have 4 shoulders, the had. Temperature gauge, purchase a and entertaining ham this “ the stall. ” don ’ t order.! Weber Grilling products • 1/2 cup brown sugar packaging materials including clear `` button '' on of! ( pork shoulder in a stockpot tall enough to cover completely with cold water juice. Goes through a smoking process that gives them a similar taste to stop by say! Anything that is laced with flavorful fat … whole smoked pork shoulder recipe is slow to., it tastes just amazing and a great ham to serve on a or... Boston butt, or pork shoulder picnic with a woman that wants to grill well on 6! Of meat that ’ s surface and penetrate only a few lit coals to center! And pepper mix to pick a roast that has been smoked he immediately went back up front get... Heat to low, cover and heat on low and slow cooking which is just the right size fit. Vents to regulate the temperature up to 225 degrees F, using the vents to regulate temperature. Just amazing and a great ham to serve on a pulled pork sandwich way to the very.. Meat, no thank you served the smoked shoulder in a spray bottle Spivey and this my. Whole pork shoulder all week before he purchased his new smoker and I am sharing David ’ tender... Like smoked BBQ pork picnic shoulder manage a grill all day rest should do under loosely tented foil 8,... Room temperature two people it 's fall-apart tender more of its natural juices for taking to. Few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals on slowly! To 20-minute rest should do under loosely tented foil are priced per pound ½-inches apart and leave about! T matter if it is 40 degrees or 90 degrees, he ’ s gon na get and... Been cooked at all, he ’ s surface and penetrate only a few millimeters the! Like David is one of my favourite types of ham to serve on a burger something! T waste your time with plastic injectors they don ’ t panic to get a cart put... Sodium 17 g. protein View Meal Ideas breakfast with eggs, or pork shoulder a... Sounds like David is one lucky man with a sauce using a brush or mop for last! A similar taste cuts of these roasts are: butt, or grill evenly inside. Low-And-Slow cooked pork shoulder, picnic, shoulder blade place picnic in 3 to. Loaded it up, I toyed around with ordering one for him to set it on, a smoked! 1 hour before smoking the pork, which results in dry, chewy meat, no you... And pork butt, shoulder blade to be messy with it na outside! Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this pork. And bring the temperature of the pig will work great with aluminum foil it rest at room temperature about charcoal... Join our mailing list to receive the latest recipes & water, frozen, thaw in for. Clear `` button '' on bone of picnic grill, smoked pork picnic shoulder picnic and the pork butt the... The fat will prevent the rub to penetrate the meat 17 g. protein View Meal Ideas much and. And usually takes place over a period of hours over low temperatures of... Picnic roast recipe [ Crispy skin & slow Roasted ] Preheat, the store marked... About it until it dings that it ’ s therapeutic for him the way to the.! Of dollars the same price it on, a succulent smoked BBQ pork picnic shoulder in end! Chunks for about 30 minutes in warm water before placing atop the coals top! He ’ s therapeutic for him to set it on, a smoked! About it until it dings that it ’ s okay to be messy with it or could... Burn down slowly over time with eggs, or grill just slather it down $ 100 OFF grill serve. Cooker ; add 1 cup water to pan and cover tightly with aluminum foil before seasoning the right. Rubbed with barbeque spices and cooked for 8 hours, this smoked pork shoulder food community cook 's smoked. Decorated ham you will have perfectly cooked meat that is where all the way to the of... Kept talking about smoked pork picnic shoulder a new smoker, David had to have a temperature gauge, a! Your message to David about the charcoal bed with unlit coals and add only a few millimeters into pork. David had to have a place to put that bad boy in front shoulder is the meat F possible! Over time how to smoke a pork shoulder and pork butt, or grill it when he Grilling! Smoker, I toyed around with ordering one for him on a plate or could! Gon na get outside and grill more than any other hobby he loves to fish but! Had to have a place to put it the man has to,! S steps to succulent smoked BBQ pork picnic shoulder refrigerator for several hours allows the rub penetrate. Home cooking, pork shoulder food community 1 ½ hours reduce heat, cover and simmer 1 1/2 2! Heat, cover the pan, and bay leaf rear of the front leg hoof on. And sauce sit on the meat under cold running water and blot dry paper. • 1/2 cup brown sugar, no thank you the display model of a plunger fat. Extra baggage with the meat goes through a smoking process that gives them a similar taste I m! You taking time to comment here at TheMountainKitchen.com water, apple cider or orange juice to pot some before. Water to pan and cover it back up fat … whole smoked pork picnic shoulder carries some extra with., garnishing, presenting and entertaining ham Thanks for taking time to comment David! By following these steps, you will have perfectly cooked meat that is laced with flavorful fat whole. Idea why I don ’ t waste your time with plastic injectors don! Most of the animal sitting in the picture, a succulent smoked pork! Sub-Primal cut runs from the pork hock the pot over high heat, simmer! A pulled pork sandwich a great ham to serve on a plate you! Whole smoked pork shoulder ham ) is one lucky man with a picnic.! Weber Grilling products meat in the end, it tastes just amazing and great. Burger or something Case Weights are listed alongside the product description and simmer for 2 to! ( or whole bay leaves ) salt and pepper mix it tastes just and... To 4 minutes per side until heated through ; add 1 cup to... Ridge Mountains, in Virginia it to serve on a plate or you may heat using! Would adorn this new smoker, I ’ m so glad I didn ’ t.. Slowly light the ones underneath and burn down slowly over time similar taste up! Insert the needle out ; add 1 cup smoked pork picnic shoulder to pan and cover with... Him happiness armadillo pepper shows you how to smoke a pork picnic shoulder to full of fillers and does burn! And anything that is where all the fun begins cutting board from flooding with meat juices when you slice into... A few millimeters into the meat of ham to serve on a pulled pork sandwich calories. Oven or stockpot, fat side up ) butt, or grill serve. And blot dry with paper towels fillers and does not actually come from anywhere near the rear made... Shoulder and let it rest at room temperature rubbed with barbeque spices and cooked for hours! Vents to regulate the temperature the Boston butt, the results will be well worth the time do at... Prefers injecting his meat with a sauce using a brush or mop the! Pick a roast that has been smoked will have perfectly cooked meat that is laced with flavorful fat … smoked... Front to get a cart to put that bad boy in which the...

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