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View Full Version : Picnic Shoulder - PR0N


Boshizzle
10-03-2010, 05:16 PM
I Injected and rubbed two picnic shoulders this morning. They are on sale right now for $.99 a pound.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2920

I put them in Bubba around 8AM. I removed them from the cooker around 2PM and let them rest for 3 hours. They turned out juicy, tender, and very tasty. No sauce required.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2919

Boshizzle
10-03-2010, 07:31 PM
The second shoulder is being pulled tonight to share with some friends tomorrow.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2923

Midnight Smoke
10-03-2010, 07:33 PM
Very nice!:thumb:

Saiko
10-03-2010, 07:34 PM
Looks great! What temp did you run at?

Boshizzle
10-03-2010, 07:38 PM
Thanks, brethren. I cooked these at 325 F with hickory for smoke and rested them for about 3 hours. I am sold on the hot and fast method for brisket and shoulder. The meat always comes out moist and tender with good flavor.

cowgirl
10-03-2010, 08:26 PM
Wow... looks great Boshizzle.. perfect!

Boshizzle
10-03-2010, 08:31 PM
Thanks, cowgirl!

bluetang
10-03-2010, 08:34 PM
"No sauce needed" That's the deal. Nice there:thumb:

R2Egg2Q
10-03-2010, 08:51 PM
That looks great! About how many pounds were they?

btcg
10-03-2010, 08:51 PM
Great job bro.

Massey Q
10-03-2010, 09:23 PM
Nice Work!

B & B Backyard BBQ
10-03-2010, 09:42 PM
Looks great.

rgking03
10-03-2010, 10:00 PM
Beautiful looking meat, I bet it was very tasty as well!

peppasawce
10-03-2010, 10:03 PM
Bo that looks very sandwich worthy my friend...Yea!!

mikeTRON
10-04-2010, 01:39 AM
Thanks, brethren. I cooked these at 325 F with hickory for smoke and rested them for about 3 hours. I am sold on the hot and fast method for brisket and shoulder. The meat always comes out moist and tender with good flavor.

When you smoke at 325 do you have a ballpark figure for how long to smoke per pound?

Phubar
10-04-2010, 02:38 AM
BuPhul!!!

Phesant
10-04-2010, 03:52 AM
Nice..... Very Nice.... :thumb: :-D

firescrambler
10-04-2010, 09:24 AM
Looks great

Boshizzle
10-04-2010, 07:28 PM
Thanks, brethren.

R2Egg2Q, they were about 8 pounds each.

mikeTRON, I don't really go by time. I try to keep the heat around 290 - 325 until the meat reaches the plateau stage at around 165 to 170 internal. Then, I foil it and let it come up to around 207 degrees internal based on a temp prob in the meat while it cooks. Then, I check temps throughout the shoulder with my Thermapen looking for the coolest part. I move the temp probe to that part and let it cook until it reaches 205.

Once I foil it, I don't care if the temp goes up to 350 F to 375 F. Heresy, I know, but it works really well for me. All I want to do is get some heat in the meat so that carry over cooking can finish it up when I take it out of the cooker and wrap it a blanket and put it in a cooler for a couple of hours. I use plenty of hickory during the cook before the shoulders are wrapped to make sure they get plenty of smoke.

These shoulders were extremely moist and full of flavor. I've cooked shoulders for 8 to 12 hours at lower temps and none of them were better than the shoulders I've been cooking over the last few months at higher temps. They aren't done when I pull them from the cooker. The carry over cooking from the built up internal heat finishes up the cooking.

Boshizzle
10-04-2010, 07:31 PM
"No sauce needed" That's the deal. Nice there:thumb:

My son is a BBQ sauce kind of guy. I handed him a piece of one of these shoulders when I was pulling it and his remark about it was "Man, that doesn't need any sauce!"