My first picnic shoulder (not Boston butt)

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CallMeMattD

Newbie
Original poster
Jun 28, 2024
21
61
I decided to do something different than the usual Boston butt, and try a picnic shoulder roast. I got it because it was nearly 10 Lbs and lately the butts have been on the smaller side from my usual meat market lately.

For starters, the rub is a mix of my own
(no measurements, just eyeball, all equal parts unless otherwise specified)

Garlic powder
Onion powder
Smoked Paprika
Chili Powder
Green ancho Chili powder

Coarse kosher sea salt (~1 to 2 tablespoons)
Pepper (~1 to 2 tablespoons)

Total combined: ~1/2 cup, depending on the size of your cut of meat and preference.

I smoked this picnic at 250 overnight using post oak. Spritzed with AJ/ACV mix every 45 minutes to 1 hour.

Once it reached 175, I wrapped the roast tightly in foil. Bumped the heat up to who knows what because I was tired (highest I saw my thermo read was 275). Grab an hour or two of
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in between temp checks and let it roll until it reached the “the temp I like it at.”

I say "the temp I like it at" because everyone likes their pork different. I like mine at 203-205 because I've found that 198 just isn't pull-apart enough for me. This one was anywhere 198-205 in spots. But in any case it was done when it was probing like butter, folks. I never pull meat like this off unless it probes right, and this one was perfect.

Time to eat breakfast.

I'll be honest, though, I was afraid that this picnic shoulder would've been entirely different than a Boston butt. I didn't notice that much of a difference. No, there isn't a money muscle. But that isn't a killer. There's a TON of surface area on a picnic roast that provides plenty of bark, which I love. In the end, This thing tastes just as good and is just as tender as a Boston butt. I could go for either one any day. If I'm just cooking for me, I might spend the extra money and go for a Boston butt. If I'm cooking for a huge party and they don't know the difference, I may go for a picnic roast. Either way, it is still pork, it still tastes good, and as long as you treat it the right way...it is gonna be good.
 

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Nice work. I like picnics, they come skin on here which is fun to mess with. They make good hams to.
Yes, mine came skin on, too. I was considering making cracklin' from the skin, but I was in a rush to also get the same night's dinner done and didn't feel like running the oven for 4 hours to dry the skin out.
 
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