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Pork Shoulder Picnic for MNF

Discussion in 'Pork' started by bobbyk, Oct 13, 2013.

  1. Hey everyone. I'm going to start a smoke when I get home from work tonight . I'll probably start it around 12am. I have a 7.5lb picnic that I rubbed and wrapped Saturday. I left the fat cap and rind on.

    I wanted to do some experimenting with the wet to dry method sort of. I was thinking of cutting off the rind, smoking it in a foil pan, but the experiment would be smoking it at 275 for the first three hours and hitting it with heavy smoke to get some bark with water in the water pan. Then after the three hours of smoke, pulling the water pan and dropping my smoker temp to 205. The reasoning behind the 205 is; water boils at my house at 208. If I hit it with heat and smoke for bark and then drop it to 205 and let it run all day Monday, I guesstimate it should be at 200 int by 6pm the next day.

    What do you think?

  2. I did this butt at180 deg. Till internal hit 160deg, about 7 hrs. Injected with evan williams honey reserve whiskey, rubbed with a brown sugar mix I make. It was awsome!!I
  3. That looks awesome!
  4. It really was, melt in your mouth awsome, gonna do another this week, to take to fl. It
  5. No opinions on my method?
  6. My thought is over done, Im afraid it might come out dry.My