Friday night my wife asked me to smoke a port shoulder for Sunday's dinner with family and leftovers for our lunches next week. She selected the meat out of the freezer and set it to thaw. This morning when I went to prepare the 9.5 pound shoulder much to my surprise, I discovered she had pulled out a pork picnic. I did not even know we had a pork picnic in the freezer. We really wanted the shoulder so off to the store I went hoping it would be on sale like all the meats in our freezer were. No dice! I picked out a nice 9.4 pounder brought it home and prepared both the same way.
I put them in them in my Camp Chef Smoke Vault 24 at 7:30 AM with a target temp of 230-245 and figured they would be done in 11 - 12 hours. I used a commercial pork rub for ribs, no mustard, but made sure it coated and stuck well. Smoking with apple wood, I normally use apple and pecan, but I am out of pecan (I need to make a trip to the local pecan orchard for scraps).
At 4:00 PM the IT was 165 and it has been in the stall for 1 hour and 15 minutes. The bark on the two pieces of pork looks amazing. I kept the TBS going until 4:00 PM, probably overkill, but I want to ensure a good smoke ring.
My wife made a dressing with the smoked turkey I did two weekends ago, what was left of it after she used it for a smoked turkey and vegetable soup last Sunday. And she is currently making her famous bread pudding for desert. I think I'll pop some asparagus in the smoker as the pork is finishing and resting.
I put them in them in my Camp Chef Smoke Vault 24 at 7:30 AM with a target temp of 230-245 and figured they would be done in 11 - 12 hours. I used a commercial pork rub for ribs, no mustard, but made sure it coated and stuck well. Smoking with apple wood, I normally use apple and pecan, but I am out of pecan (I need to make a trip to the local pecan orchard for scraps).
At 4:00 PM the IT was 165 and it has been in the stall for 1 hour and 15 minutes. The bark on the two pieces of pork looks amazing. I kept the TBS going until 4:00 PM, probably overkill, but I want to ensure a good smoke ring.
My wife made a dressing with the smoked turkey I did two weekends ago, what was left of it after she used it for a smoked turkey and vegetable soup last Sunday. And she is currently making her famous bread pudding for desert. I think I'll pop some asparagus in the smoker as the pork is finishing and resting.
