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Great Day For A Picnic

lancep

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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!
Lance
 

dirtsailor2003

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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!
 

SmokinAl

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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.

Al
 

lancep

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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.
 

lancep

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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.
Lance
 

lancep

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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!

Lance
 

lancep

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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

 

GaryHibbert

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

Gary
 

lancep

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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!


Lance
 
Last edited:

jetsknicks1

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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!


Lance
That pork looks awesome, great smoke color. Point!
 

disco

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

Disco
 

lancep

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

lancep

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

Lance
 

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