How to smoke Bone in smoked picnic?

Discussion in 'Pork' started by bso8870, Jan 12, 2010.

  1. bso8870

    bso8870 Fire Starter

    Is this something I smoke until it reaches about 200 degrees, while keeping heat at 250 degree's in WSM? Do I cook it similar to pork shoulder?

    I have a 4.5 pounder and thought this cooked like shank, but now I am thinking to cook it like a pulled pork.

    Any advice would be appreciated.
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    if its cured then you would cook it like a shank
    take it to about 165* if you take it to 200 you would most likely dry it out what you have is picnic Ham if its cured
    give it a nice honey rum glaze and smoke it with apple wood.and you will have some good eats for sure
  3. bso8870

    bso8870 Fire Starter

    It is the same look as shank, so I guess it is cured. Is that correct? I started cooking at 250 degree's with some apple wood.


  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    It probably would have siad on the packaging if it was a fresh picnic or a cured picnic shoulder.If its cured it will look like ham if its just a fresh picnic, then its just raw pork like a butt.
    if its cured youn would smoke it like a ham
    if its fresh you can smoke it like a butt and make pulled pork out of it
    if you can post pics of it it might be easier to help you tell what it is
  5. bso8870

    bso8870 Fire Starter

    it looks like regular ham and not shoulder. Do I just cook this ham to about 165?


  6. fire it up

    fire it up Smoking Guru OTBS Member

    As long as it is one of those precooked hams then you can cook it anywhere from 140-165 but personally when doing a precooked ham I don't use a probe but if I were I would pull around 145.
    I like to follow Jeff's YouTube video on how to smoke a ham

    Comes out perfect.

    Just remember, this is only for a fully cooked ham but the label on the packaging will tell you what kind you have.
    Good luck!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I with Jim and uncle Lar. If it's a pre-cooked I would take it to about 140-145 and if it's a cured ham I would also take it to about 145-155 and then you should be fine with it. But I do have a question for you. How did you get this ham was in wrapped because it should have a labal on it that would tell you ant it is???
  8. bso8870

    bso8870 Fire Starter

    I bought it at western beef supermarket. It just said smoked Bone In Picnic. I have looked at pics on web, and it is a cured ham.

    I appreciate all of the help. You guys are great.
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    bso - i've barbecued several of these and my advice is to treat it exactly like a pork butt. thepicnic is just the lower part of the shoulder, the next step down the leg from the butt. very good stuff.

    i prefer to barbecue it up to 195-200 and then rest it in foil/towels/cooler, jsut like a shoulder, then shred the meat like pulled pork.

    yummy stuff!

  10. john3198

    john3198 Smoking Fanatic

    Since it is cured and smoked, all you need to do is get some smoke flavor into it. I usually do mine 4-6 hours and don't worry about the internal temperature - although I would not have it go above 140 to keep from drying out.

    If it is a spiral cut, cook it face down. Some even skewer to keep the slices together.

    This is a post on the Maple Bourbon Ham I do and it is fantastic.
  11. Giving it a shot today. Wind advisory and temps in mid 30s but the ROSE (royal oak electric) came right up to temp and is holding. Will try to get pics


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