It’s been a while since I posted and I had a picnic shoulder begging to be smoked so, here we go...
After doing picnics before, not knowing what to do with the skin, I scored this one before putting on my own home concoction of rub and let it rest Friday night until Saturday morning.
Fired up WSM at 6:30 Saturday morning and by 7:00 the meat was on with some hickory and apple chunks.
After going through 3 loads of charcoal (Kingsford), the meat was ready around 5:30 that evening, in time for more college football. I pulled it off at 203 IT. Sorry no complete final shot as the meat literally was falling apart as I went to take it off the smoker. With some tongs, I was able to get it in a bowl to bring inside. The bone slid out as I was placing it in the bowl.
And this is it more pulled...
My wife couldn’t stop eating it as I was pulling it, saying this was one of the tastiest shoulders I’ve done. I think it was Al that suggested that I take a picnic a little higher than a butt to really get it tender, and it worked. I’ll be doing more picnics at around 203 instead of 195. Much easier to pull and more juicy!
PS. I gave the cooked skin to my dogs in small bits (still have a few small pieces left for treats) and they love them.
After doing picnics before, not knowing what to do with the skin, I scored this one before putting on my own home concoction of rub and let it rest Friday night until Saturday morning.
Fired up WSM at 6:30 Saturday morning and by 7:00 the meat was on with some hickory and apple chunks.
After going through 3 loads of charcoal (Kingsford), the meat was ready around 5:30 that evening, in time for more college football. I pulled it off at 203 IT. Sorry no complete final shot as the meat literally was falling apart as I went to take it off the smoker. With some tongs, I was able to get it in a bowl to bring inside. The bone slid out as I was placing it in the bowl.
And this is it more pulled...
My wife couldn’t stop eating it as I was pulling it, saying this was one of the tastiest shoulders I’ve done. I think it was Al that suggested that I take a picnic a little higher than a butt to really get it tender, and it worked. I’ll be doing more picnics at around 203 instead of 195. Much easier to pull and more juicy!
PS. I gave the cooked skin to my dogs in small bits (still have a few small pieces left for treats) and they love them.
