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danno79 03-02-2014 09:52 PM

Questions on Pork Picnic?
Hey everyone. I am going to attempt to smoke some pork picnic shoulder's for my daughter's wedding. I have a few ?'s. Brine or not? I have heard that someone injected them with a strained Italian Dressing mixture with other seasonings. Anyone tried that, and did it turn out the way you hoped? Shouldn't be too much different than regular butts though, right. I've only smoked them a couple of times. Any advice would be much appreciated. Thanks Guys.

c farmer 03-02-2014 09:55 PM

I don't brine or wrap.

Ron_L 03-02-2014 09:58 PM

Mod Note:

I edited the thread title to reflect the thread contents. Please use a descriptive title so folks know what is in the thread.

Brining a large cut like a picnic would take a long time. Injecting is a better way to get moisture and flavor into the meat. I'm not sure about using italian dressing, however. A popular injection is Chris Lilly's recipe...

3/4 C Apple Juice
1/2 C Water
1/2 C White Sugar
1/4 C Table Salt
2 Tbsp Worcestershire

Some folks cut the salt in half.

danno79 03-02-2014 09:59 PM

I haven't figured out the acronyms yet. uds?, and 1st gen mes?

danno79 03-02-2014 10:00 PM

Thanks Ron. Where do I put a subject in?

danno79 03-02-2014 10:01 PM

That injection recipe sounds great. Thanks.

bbqgeekess 03-02-2014 10:01 PM

I doubt the pork shoulder needs any brining or injecting. If it's anything like pork butt, it'll be crazy juicy with just a salt & pepper rub.

If it was me cooking pork shoulder the first time: I'd trim off all the skin and most of the fat, then rub it down good with my go to rub: equal portions of salt, black pepper, garlic powder and paprika. BBQ it at 275-300F until an internal temperature of 170F (or until the bark is the color you like), foil it adding a bit of apple cider vinegar and apple juice.. cook to about 195-205F (i.e. until probe tender).. Pull out of the pit and rest for an hour or so.. then pull it and throw a bunch of shack attack in the same bowl I pull it in.

Ron, do you think the injection would help?

Bagman 03-02-2014 10:13 PM

Just cooked a couple of picnics this weekend. No injection or brining. Just rubbed and cooked like a butt. In the past i have injected Mojo in my butts. I really dont notice that much difference when i inject or dont.
I start checking for doneness around 195 but usually they end up at about 203 IT before they are done. Then i rest them for a minimum of an hour.

Ron_L 03-02-2014 10:26 PM


Originally Posted by danno79 (Post 2825835)
Thanks Ron. Where do I put a subject in?

Not to sound like a jerk, but in the Subject field. You put your user name in it instead of a descriptive subject.


Originally Posted by bbqgeekess (Post 2825840)
Ron, do you think the injection would help?

Yep. It gets the flavor deep into the meat. Also, if you use a commercial injection with phosphates in it that will also help the meat retain moisture.

A pork shoulder is made up of the butt and the picnic. In this case Dan is cooking picnics, and the picnic is leaner than the butt.

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