I usually smoke 2 8lb pork butts for pulled pork. I could only get one. But, I saw picnic shoulder (the part below the pork butt) so I bought it. Anyone have success with making pulled pork from the picnic cut?
Thanks. I don't see any reason why it wouldn't be fine. A bit more connective tissue and sinew, perhaps. It does have quite a bit of a fat cap. But, it'll render. I usually do pork butts overnight, and they come out fine after about 12-15 hrs. "I love the smell of BBQ in the morning "
Looks like I'll have a favorable weather window to fire up the smoker, Sunday evening , and let it go overnight. Pork butt, picnic shoulder on top shelf, basting the chuck roast underneath. I use charcoal, with mostly chunks of cherry and some hickory. Made up the rub I use. Simple - I use a 50/50 mix of brown sugar and Emeril's creole seasoning. Emeril's Essence Creole Seasoning 2 1/2 tablespoons paprika. 2 tablespoons salt. 2 tablespoons garlic powder. 1 tablespoon black pepper. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 1 tablespoon dried leaf oregano. 1 tablespoon dried thyme. It has gotten the job done for me, for years. I use the same rub for BB ribs, except, I finish them with a thin glaze of BBQ sauce, rub, and honey. Sometimes , with a splash of marachino cherry juice
Good to go. Apple chunks on left, hickory on right. No real wind forecasted, but the gas grill and drop-leaf table, along with the house, blocks the breeze.
Added a bit more charcoal this morning. Looking about how I was expecting The meat has released from the shank end of the picnic shoulder. Always good to see. I did score the shoulder deep, given the thick skin/fat cap on it. A few more hours should do. I haven't checked the internal temps yet.
Pork butt meets expectations. Nice smoke ring, bark, and the clean bone. I did not shredded the firmer ends of the loin muscle. I'll slice that up and enjoy as is. On to the picnic shoulder and see what surprises it holds
The picnic shoulder was just fine. Good amount of pulled pork. Big old pig bone. Nice and clean. I'll vacuum sealed and freeze most of the pork. There's a couple of drive-bys coming here later for a ziplock bag of the stuff. I usually put some BBQ sauce and a sprinkling of rub on the pork when I reheat. I'll send out some rub with the pork that's picked up. Thanks for the shoulder advice. And thanks for putting up with all my posts.
Looks great MikeInMa . Nice deep smoke ring. On a picnic shoulder I like to trim most of that fat cap off, leaving just enough to keep it moist. But then I also mop it after the bark has basically dried. I've also left fat on and it's turned out great too!