Picnic Shoulder for 6pm - My first high heat smoke

[EdP]

I'm planning to serve at 6pm, gave myself til 7 with everyone but it will be ready @6.

The picnic shoulder was just over 10 pounds, removed skin/trimmed to 8+lbs, gave it a rub and put it in fridge overnight. I didn't want to do an overnight cook, or cook the day before/reheat.

I planned to wrap it with butcher paper at some point, and didn't, but in hindsight probably should have.

This was my first time running so hot, it initially settled a little above 300, but I was able to dial it down to about 280 and it pretty much stayed there without further adjustment.









6am - start smoker 2 small 1/2 logs apple

6:30 - Temp is 300+, put shoulder on smoker

8am - added small half log apple

10am - 275-300 temp 150 internal temp

11am - 275 160

12pm - 285 171

1pm - 270 180

2pm - 285 185

2:30 - 285 190

3:30 - 290 196 internal, double wrapped with butcher paper, into pan, wrapped with towel, into cooler

Foil may have been better at this point, since I didn't wrap it earlier

4:45 - flipped it in pan rewrapped with towel (figured it would let gravity moisturize every part of the meat)

6:00 - unwrapped

With the slaw and sauce of your choice, it's a success. But, the bark is a little tough. I think I should have either wrapped it on the smoker or wrapped in foil to rest.

Also, I'm guessing the temp rise during rest for a 275 cook is a lot more than a 225-250 cook. Maybe taking this off the smoker at 190 would've been better.

 

[Michael C.]

All of my shoulders have done low and slow over night, your looks great with the high heat method. Looks tasty to me, great job!

 

[EdP]

All of my shoulders have done low and slow over night, your looks great with the high heat method. Looks tasty to me, great job!

This was a good first attempt. I learned a few things:


High heat and no wrap can get the bark a little tough, so I should've wrapped it. Here's a pic@ 180 degrees, I could've wrapped it at this point or earlier.

Also, I took it off the smoker when several temp probes were between 196-199, but I assume a high heat cook meat temp rises a lot more during its rest than a typical 225+ smoke. I should have taken it off around 190.


I'm going to try a high heat packer brisket, so this will all be helpful.

 

[Cliff Bartlett]

Great looking Picnic Roast Ed. Like the color and looks delicious!