Great Day For A Picnic

Discussion in 'Pork' started by lancep, Aug 28, 2016.

  1. lancep

    lancep Master of the Pit

    picnic shoulder on the open range

    So here we go! Woke up way too early (5am) to smoke some shoulder. It's the picnic section which I've done many times so it it should be a good candidate for my first long smoke on this thing. After skinning and trimming it weighed in at about 6.5 lbs so it should be done in about 10-12 hrs.

    After a nice strong cup of coffee, I filled the firebox with an entire bag of Kinsford comp. I filled the chimney with about 30 bricks from the center and lit her up. More coffee! Once coals were lit I dumped them in the center and put a pre heated oak split on top. Let that burn for about 5 minutes and then closed it all up to bring it up to temp.

    While the pit was coming up to temp, I skinned and rubbed down the shoulder. This little piggy did not want to give up its skin! I finally got it off, slathered with mustard and rubbed it down. Pit was running hot (because I can't follow instructions) at about 300 so it was looking like dinner might end up being lunch. Oh well, just cook the meat.

    And onto the smoker

    So after I started to follow the instructions for adjusting temp on this thing, I was able to get it to settle in at 265* and it has stayed there for a while. Luckily, pork shoulder is super forgiving so I'm not too worried about my outcome.

    About two hrs in sitting at 126* IT. I'll check it again in a couple hrs. Happy Sunday yall!
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty. I smoke picnics and butts with the pit running 285-300 now. Cuts down on the time, and the results are still the same. You'll be fine!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea, lately I have been smoking at higher temps too.

    I used to be a 215-225 guy, now I'm running at 260-275.

    Honestly I can't tell the difference, except the cook times are much shorter.

  4. lancep

    lancep Master of the Pit

    That's what I figured. I prefer to go long but I know I'll be ok. Just have to get used to how this pit likes to run and adjust accordingly.
  5. lancep

    lancep Master of the Pit

    Here we are about 4.5 hrs in. IT at 162, just trying to decide if I want to wrap it or let it ride.

    I have always wrapped and I'm very happy and confident about my shoulders. More importantly, the mrs is very partial to my PP. So I'll probably wrap it here in a few.
  6. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Looks great so far. Thumbs Up
  7. backwoods901

    backwoods901 Newbie

    Looks awesome! I got one in now does not look that good yet.
  8. lancep

    lancep Master of the Pit

    Thanks Y'all! It's coming along nicely.
  9. lancep

    lancep Master of the Pit

    Wrapped and rolling! I decided not to fix what isn't broken. I dialed my pork shoulder several years ago and am very happy with it.

    Kids (all of us) got hungry so I threw on some dogs.

    By the way, the pull handle (which slides in and out) makes a handy place for tools and utensils.

    And now it's time for a beer!

  10. lancep

    lancep Master of the Pit

    S•••'s about to get real!

    Decided I wanted an appetizer so I figured I might as well do some coffin shrimp. They got that name from someone who came to party at my house. He went on and on for the rest of the night about wanting to be buried with some of them in his coffin. The name stuck!

    Shoulder is holding in the cooler for the moment. Pulled it at 207 and the thermapen slid like buttah! Now for my just rewards

  11. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Sounds like the new smoker is performing very nicely.  Now we'll just have to wait for the final.

  12. lancep

    lancep Master of the Pit

    It's coming Gary, just gotta fry some hush puppies. But here's a sneak peek at the appetizer!!

  13. b-one

    b-one Smoking Guru OTBS Member

    Looking tasty! Let's pull that pork!
  14. lancep

    lancep Master of the Pit

    And the finale!

    Set it out to cool. I don't put any liquid in the foil when I wrap. Don't figure I need to, there's a full cup of pork juice in the foil.

    Bones pulled clean and easy.

    Now to open it up and pull.


    And plated with hush puppies and vinegar slaw.

    And now it's time to kick back and sip some bourbon. Hope y'all had a great Sunday!

    Last edited: Aug 28, 2016
    redheelerdog and jetsknicks1 like this.
  15. jetsknicks1

    jetsknicks1 Smoking Fanatic

    That pork looks awesome, great smoke color. Point!
  16. lancep

    lancep Master of the Pit

    Hey thanks man! And thank you for the points as well.

    A little memphis style for lunch today!

  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great smoke, great meal, great thread, great qview = points!

  18. lancep

    lancep Master of the Pit

    Wow, thank you Disco! That is very kind of you. That was quite possibly the best shoulder I've ever done!!
  19. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks great Lance! Awesome meal and great leftovers.


  20. lancep

    lancep Master of the Pit

    Thanks Red! Bout to throw some of the leftovers into the bean pot and pop it under this brisket!


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