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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 10-20-2018, 09:29 AM   #1
DanB
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Default 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??
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Old 10-20-2018, 09:36 AM   #2
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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.
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Old 10-20-2018, 09:59 AM   #3
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Default Pork Shoulder

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Originally Posted by LloydQ View Post
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?
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Old 10-20-2018, 10:31 AM   #4
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I cook to 185 - 187° for slicing.
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Old 10-20-2018, 12:05 PM   #5
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Agree, at least 185°
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Old 10-20-2018, 02:24 PM   #6
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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"?
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Old 10-24-2018, 03:11 PM   #7
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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
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