Picnic shoulder for pulled pork?

Discussion in 'The Smokehouse' started by MikeInMa, Apr 14, 2020.

  1. MikeInMa

    MikeInMa

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    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?
     
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  2. Screwloose

    Screwloose

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    yes i have and it came out great. I am just a hack at smoking meat but nobody ever complained.
     
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  3. MikeInMa

    MikeInMa

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    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 "
     
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  4. BHags

    BHags

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    There is a lot more waste on the picnic. More bone, more fat, but the meat will be delicious!
     
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  5. The Wood Wolverine

    The Wood Wolverine

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    Sounds good. :drool:
    Gonna make me smoke a butt this weekend.. :thumbs:
    :grizz::pete:
     
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  6. MikeInMa

    MikeInMa

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    Thinking I'll fire up the smoker either this coming Sunday, or Monday night.
     
  7. MikeInMa

    MikeInMa

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    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
    1. 2 1/2 tablespoons paprika.
    2. 2 tablespoons salt.
    3. 2 tablespoons garlic powder.
    4. 1 tablespoon black pepper.
    5. 1 tablespoon onion powder.
    6. 1 tablespoon cayenne pepper.
    7. 1 tablespoon dried leaf oregano.
    8. 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
     
    Last edited: Apr 18, 2020
  8. MikeInMa

    MikeInMa

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    Good to go.

    Apple chunks on left, hickory on right.
    IMG_20200419_084657.jpg

    No real wind forecasted, but the gas grill and drop-leaf table, along with the house, blocks the breeze.
    IMG_20200419_084352626.jpg
     
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  9. T.Jeff Veal

    T.Jeff Veal

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    Looking gooder
     
  10. Eric VW

    Eric VW Moderator

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    A little late to this picnic.... yes- picnics work fine for pulled pork. :yes:
     
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  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    That depends who cooks them :eek:
     
  12. Eric VW

    Eric VW Moderator

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    Well in terms of me smoking picnics, I’ve always ended up with a great turn out. :thumbs:
     
  13. MikeInMa

    MikeInMa

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    Added a bit more charcoal this morning.

    Looking about how I was expecting
    IMG_20200420_062649001.jpg

    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.
     
    Last edited: Apr 20, 2020
  14. MikeInMa

    MikeInMa

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    Pork butt meets expectations. Nice smoke ring, bark, and the clean bone.
    IMG_20200420_134231047_HDR.jpg IMG_20200420_131937803.jpg

    I did not shredded the firmer ends of the loin muscle. I'll slice that up and enjoy as is. IMG_20200420_134237932.jpg

    On to the picnic shoulder and see what surprises it holds
     
  15. MikeInMa

    MikeInMa

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    The picnic shoulder was just fine. Good amount of pulled pork.

    Big old pig bone. Nice and clean.
    IMG_20200420_150800107.jpg

    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.
     
  16. Smokinpiney

    Smokinpiney

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    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!
     
  17. MikeInMa

    MikeInMa

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    Good idea. I'd trim off a bunch of it, the next time.