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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-12-2012, 07:38 PM   #1
NU2QN
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Default Pork Shoulder Picnic

Last weekend I cooked up a Butt roast which turned out pretty good for my first attempt. I promised my son i would do some spare ribs and another butt roast for his birthday this weekend. My problem is i cant find any good butt roasts in town as we only have two grocery stores (4-5 lb best). One of stores had cryopacked picnic shoulders, 2 per pack, 14-15 lbs. ea.. Do I cook them the same as I did the butt roasts last weekend? Any suggestions on trimming and cooking?

I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable?

Any advice is appreciated.
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Old 01-12-2012, 07:56 PM   #2
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Originally Posted by NU2QN View Post
Last weekend I cooked up a Butt roast which turned out pretty good for my first attempt. I promised my son i would do some spare ribs and another butt roast for his birthday this weekend. My problem is i cant find any good butt roasts in town as we only have two grocery stores (4-5 lb best). One of stores had cryopacked picnic shoulders, 2 per pack, 14-15 lbs. ea.. Do I cook them the same as I did the butt roasts last weekend? Any suggestions on trimming and cooking?

I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable?

Any advice is appreciated.
Sounds like a 2 pack of butts? Not picnics.
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Old 01-12-2012, 08:06 PM   #3
NU2QN
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It is actually a 2 pk of picnics. The butt portion has been trimmed away. They are labled picnics
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Old 01-12-2012, 08:31 PM   #4
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Quote:
Originally Posted by NU2QN View Post
Last weekend I cooked up a Butt roast which turned out pretty good for my first attempt. I promised my son i would do some spare ribs and another butt roast for his birthday this weekend. My problem is i cant find any good butt roasts in town as we only have two grocery stores (4-5 lb best). One of stores had cryopacked picnic shoulders, 2 per pack, 14-15 lbs. ea.. Do I cook them the same as I did the butt roasts last weekend? Any suggestions on trimming and cooking?

I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable?

Any advice is appreciated.
A butt is simply the shoulder side of a picnic.

I usually remove the skin but leave 1/4 of fat. The smoke will not penetrate the meat through the skin very well.
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Old 01-12-2012, 08:33 PM   #5
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They have more connective tissue than the butts. On my whole shoulders, i normally take the skin off. Some people like the skin on to hold moisture, but i consider it a barrier to smoke and seasoning.

I defat them a little rub and cook at same temps and same method as a butt. They just seem to normally require a little bit higher finishing temp before they fall apart like a butt does.
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