View Single Post
Old 01-12-2013, 11:22 PM   #1
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY
Default Pork Picnic Shoulder (pr0n)

I did an 8 1/4 pound pork picnic shoulder yesterday.
I skinned and trimmed it, leaving a 1/4 inch fat layer on the one side. I injected it with mixture of 3 parts apple cider, 1 part apple cider vinegar with some of my pork rub mixed in. I then rubbed it.
I cooked it on my 18 1/2" WSM at 250F, with KBB and 4 fist sized chunks of red oak.
I cooked it for 4 hours unpanned, then another 5 1/2 hours panned and foiled. I let it rest for another hour, for a total of 10 1/2 hours.

I came out tender and juicy, not mushy, with a good, clean pork flavor. It was really good!

Trimmed up.

On the WSM.




On a sesame seed roll, au jus.

On a sesame seed roll with BBQ sauce, sour cream, pickle slices and cole slaw.

On ciabatta bread with BBQ sauce, sour cream and a pickle slice.

Beer of the day.

"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |

Last edited by BobM; 01-12-2013 at 11:46 PM..
BobM is offline   Reply With Quote

Thanks from: --->