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Picnic Shoulder w/ Q-View

post #1 of 14
Thread Starter 

It;s been a long time since I posted anything but I have been lurking all winter/spring long. Doing a Picnic for some PP tonight and after 5 hours I am at 165 and wrapped. There as been no stall yet at all, and the temp keeps climbing steady. Smoker is at 275 and has not moved from that spot. Just wondering if this will be the fasted shoulder I have ever smoked. Rubbed it down last night with Jeff's rub and used Bourbon/Apple Juice/Brown sugar to inject and mop on when foiling. Pic was at the 5 hour mark just before wrapping for the rest of the smoke!

 

post #2 of 14
Beautiful qview! As soon as my machine lets me give you a point....Points!
I think you're lucky enough to have a unique picnic! When you start doing the toothpick test I'll be curious if the outside is drier? But, before "I knew better" I did brisket and shoulder at 300-350 in my offset in under 12 hours and it was always delicious. Well....except once when I turned a brisket into a carbon hunk.
post #3 of 14
If it's done early that's more sampling for the chef before the big meal 😎
post #4 of 14
Thread Starter 

Funny thing, the damn shoulder must be able to read. As soon as I posted this after foiling it has only moved two degrees. I have been stuck at 170-172 ever since.

post #5 of 14

+1 ... that looks really good

post #6 of 14
Looks tasty!

I starts D smoking butts and shoulders at higher temps, 285-300, and I rarely see a stall anymore. I don't foil, so there's no losing ground opening the smoker and removing the meat, opening the smoker again, etc. They just cruise right on through.
post #7 of 14
Thread Starter 

I saved the "rind" this time, I think I am going to fry some up as well!!

post #8 of 14

The shoulder looks great so far.

 

Nice color!

 

Al

post #9 of 14
Thread Starter 

Well, it's resting in the cooler. I will pull it in a couple hours. Then into the crock pot to keep warm till the party tonight!

post #10 of 14
Be sure to save/use that awesome ham bone!
http://www.smokingmeatforums.com/t/245121/split-pea-from-double-cooked-ham
post #11 of 14
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Be sure to save/use that awesome ham bone!
http://www.smokingmeatforums.com/t/245121/split-pea-from-double-cooked-ham

 

I hate Pea Soup! Any other ideas??

post #12 of 14
Quote:
Originally Posted by dauntless View Post

I hate Pea Soup! Any other ideas??

Navy bean or white bean soup with homemade bread.

Baked beans, or search here for Dutch's wicked baked beans. Pazole is another good dish to add the bone too.
post #13 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

Navy bean or white bean soup with homemade bread.

Baked beans, or search here for Dutch's wicked baked beans. Pazole is another good dish to add the bone too.

thumb1.gif
Navy Bean!
post #14 of 14
Quote:
Originally Posted by bauchjw View Post


thumb1.gif
Navy Bean!


Lima

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