Picnic Shoulder

[DanB]

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]

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]

Pork Shoulder

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]

I cook to 185 - 187° for slicing.

 

[rexster314]

Agree, at least 185°

 

[EdF]

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]

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