Pulled picnic

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JCAP

Smoking Fanatic
Original poster
SMF Premier Member
Jun 12, 2019
965
1,282
Allentown, PA
Hey all!
The local Price Rite had picnic shoulda for 0.99/lb this week so I picked on up for a smoke session. Coated it with SPOG and into the Pit Boss on smoke for 2 hours and then up to 225 overnight. Pulled it off at 10:30 this morning and it was butter. I served it piled on a bun with SBR and hot sauce with a side of roasted tomatoes and corn from a local farm. Can’t get much better. Thanks for looking!

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Great post and awesome pics! What did you think of the picnic? I did one a while back and thought it was more like a “pulled ham”. Wonder if it was just that piece of meat that I bought.
 
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I enjoyed the picnic but there was a definite pulled ham quality to it. My wife thought it was the best I’ve done so something was good about it!
 
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Cant beat the price and your result looks great. I'm not a fan of Picnic Shoulder for Pulled Pork. I have had a similar result to the others above. The Texture and Flavor was like under cured ham, no salt, and the largest muscle although tender, was quite dry. The Picnic is good for Sausage and preferred to Butts by quite a few folks...JJ
 
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Looks good . I like the texture of picnics for sliced pork roast , but have also used them for PP with good results . Nice work .

I enjoyed the picnic but there was a definite pulled ham quality to it.
Yup . I've had the same thing with whole vac packed loins .
In my opinion the sodium content in the bag can cause that if it been packed awhile .
 
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