Picnic Pork

[SmokeyBarks]

Hi, first time smoking a bone-in Picnic. 9 lbs. and rubbed with home made rub. What temperature do I use and for how long? Thanks!

 

[Brokenhandle]

Alot of people here will run hot and fast... like 275 to 300. Others will run 225 to 250 F. Higher temps will shorten your cook time quite a bit. You need to cook till probe tender... there's no set temp for that. Start checking around 195, but it might take till 208, 210... everyone will be different.

Ryan

 

[PolishDeli]

How are you planning on serving it?
Pulled? Sliced? This will impact your finish temp.

If you want to slice it, finish at around 195°F

If pulling, take the internal temp to around 205°F.

 

[Elf@shore]

How are you planning on serving it?
Pulled? Sliced? This will impact your finish temp.

If you want to slice it, finish at around 195°F

If pulling, take the internal temp to around 205°F.

I would add some liquid to keep from drying out?
Put on a rack with a drip pan
Or a water pan
Most use apple juice

 

[PolishDeli]

I would add some liquid to keep from drying out?
Put on a rack with a drip pan
Or a water pan
Most use apple juice

Yes to a drip pan. Collect the grease and pour it over the finished product.

You don't need a water pan, nor do you need a mop sauce. A pork shoulder is difficult to dry out. If you overcook it, it'll just be a bit too mushy. If it is tough, it is undercooked.

Good luck and post pics!