Picnic Shoulder

DanB · 10-20-2018, 08:29 AM

Hi All I have a 4 lb picnic shoulder, I'd like to do on my rotisserie and slice it..The rotisserie should be at around 325-350, so how much time would it take to get slicing temp/165??
Thanks DanB

LloydQ · 10-20-2018, 08:36 AM

If it is a regular, bone-in picnic I would think it would be awfully chewy at 165°. That cut is normally done like a Boston Butt and cooked until the connective tissues are rendered.

DanB · 10-20-2018, 08:59 AM

Quote:

Originally Posted by LloydQ

If it is a regular, bone-in picnic I would think it would be awfully chewy at 165°. That cut is normally done like a Boston Butt and cooked until the connective tissues are rendered.

Hi Yes it is a bone in picnic.. I don't want to pull it, just slice it. So at what temps should it done for slicing?
Thanks DanB

IamMadMan · 10-20-2018, 09:31 AM

I cook to 185 - 187° for slicing.

rexster314 · 10-20-2018, 11:05 AM

Agree, at least 185°

EdF · 10-20-2018, 01:24 PM

If you've got an SV machine, there are more options for slicing. Like 135 for 36-48 hours (use the pinch test), followed by a quick chill in ice water. Then when you're ready to finish it, take it out, dry it, add some rub, and smoke a few hours to 135-140 IT.

* Pinch test is basically "can you pinch up the surface"?

DanB · 10-24-2018, 02:11 PM

Hi All I added a netted butt roast on the rotisserie along with the 4 lb picnic.
Temps on WSM 22" got away from me..Didn't come out too bad the butt was much better then picnic.
Thanks Dan
I would post pics but it seems like no cares about this post, so I'll save the pics MB's for a better post

10-20-2018, 08:29 AM	#1
DanB is Blowin Smoke! Join Date: 02-28-12 Location: Paramus New Jersey	Picnic Shoulder Hi All I have a 4 lb picnic shoulder, I'd like to do on my rotisserie and slice it..The rotisserie should be at around 325-350, so how much time would it take to get slicing temp/165?? Thanks DanB __________________ Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.

10-20-2018, 01:24 PM	#6
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	If you've got an SV machine, there are more options for slicing. Like 135 for 36-48 hours (use the pinch test), followed by a quick chill in ice water. Then when you're ready to finish it, take it out, dry it, add some rub, and smoke a few hours to 135-140 IT. * Pinch test is basically "can you pinch up the surface"? __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

10-24-2018, 02:11 PM	#7
DanB is Blowin Smoke! Join Date: 02-28-12 Location: Paramus New Jersey	Hi All I added a netted butt roast on the rotisserie along with the 4 lb picnic. Temps on WSM 22" got away from me..Didn't come out too bad the butt was much better then picnic. Thanks Dan I would post pics but it seems like no cares about this post, so I'll save the pics MB's for a better post __________________ Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.

10-20-2018, 08:36 AM	#2
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	If it is a regular, bone-in picnic I would think it would be awfully chewy at 165°. That cut is normally done like a Boston Butt and cooked until the connective tissues are rendered.

10-20-2018, 09:31 AM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I cook to 185 - 187° for slicing.

10-20-2018, 11:05 AM	#5
rexster314 is one Smokin' Farker Join Date: 03-02-14 Location: West Columbia, Texas	Agree, at least 185°