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Smoking a Pork Picnic Roast | Pork Picnic Recipe

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Published on Oct 24, 2013

For more BBQ, grilling and slow-smoking recipes, visit http://howtobbqright.com/

To get your own BDI Injector, Pork Rack or Killer Hogs BBQ Products, visit http://www.killerhogs.com/shop.html

How to smoke a Pork Picnic or Shoulder Picnic Roast. Picnic Roast makes really good bbq and cook similar to the Pork Butt. And in this video, I share with you my technique for cooking a Pork Picnic Roast.

You should expect an hour of cook time per pound for a Pork Picnic when cooking around 225 degrees.

The first step in the process is to open the cryovac packaging and wash the Picnic Roast under cool water. To season the Pork Picnic I start with a good layer of The BBQ Rub. Then I inject the Pork Picnic to help retain moisture throughout the cooking process. I try to get at least 8oz of injection into the picnic.

The next step is to fire up the smoker, I set it at 250 degrees. It doesn't matter what cooker you're using as long as you can maintain a constant temp. Just get a good bed of coals going and throw on a few chunks of wood. The pork picnic goes on the cooker once it's up to temp . Every 2 hours give the Pork Picnic a good spritz with apple juice.

After 6 hours the pork picnic had just the right amount of color on the outside -- around 160 internal. Then it's time to wrap at the pork picnic to keep the bark from getting too dark.
Carefully place the pork picnic back on the cooker and let it roll.

The picnic is done when the pork picnic internal temp hits 190-195. At this point I would like to give it a rest for an hour or so in a dry cooler, but we were eating this pork picnic for dinner so I skipped the rest.

The last step in the process is to glaze the pork picnic. Carefully unwrap the aluminum foil and glaze with The BBQ Sauce, apple juice and a touch of rub. Brush this mixture over the outside of the picnic and place it back on the cooker for 20-30 minutes just long enough to let the glaze set.

Once the glaze caramelizes on the outside, it's done. All that's left is pulling the meat. Discard the outer skin and bones and shred it by hand just like pork butt. Pulled pork from a picnic is mighty good, so the next time you see them on sell grab one and give it a try.

For more BBQ, grilling and slow-smoking recipes from Malcom Reed, visit http://howtobbqright.com/

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