- 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
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.
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
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.
