Picnic shoulder...

[Tony R]

Got up @ 3:00 am in the morning and got the WSM going. All I have is this pic of the picnic shoulder with my rub. Waiting for my temp to hit 250. More pics to follow later....

Temp holding steady @ 250 -275 or so.

After 4 hours I opened to take pic but closed immediately.

I'm at the stall...167 for about 1 hour 30 min. Added some ribs also.

Its done!!!
I did no foil this time and the bark was great!!!

Ribs are done also...

Plated... No sides just ribs and sandwiches.

Thanks everyone for looking.

 

[V_Rocco]

Yum, can't wait until it's done!

 

[AlWielgosz]

Tony, I'm watching you..... was looking at picnic's the other day. Need to see how this cook looks.....keep posting, and a big Thanks!

 

[Gary S]

Picnics make for a great cook Al. Just cook them like a butt. Looking forward to your pics Tony.

 

[JimK]

Anxiously awaiting updates...

 

[AlWielgosz]

Picnics make for a great cook Al. Just cook them like a butt. Looking forward to your pics Tony.

Wondered what the end result meat texture was, so you pull it like pork?

 

[Dwain Pannell]

Wondered what the end result meat texture was, so you pull it like pork?

It seems to have a better texture in my opinion. I imagine because more bones? Not sure but there are really good. I pull them like a pork butt. You should do one and see what you think.

 

[Jim McKelvey]

Good luck Tony! I'm sure it will be great. My wife is from Central America and she does picnic Puerto Rican style - called Pernil. Basically lots of garlic and high heat to the 170's - 180's. Making sure to get the cap crisp for chicharrones. Looking forward to pics!

 

[NeilH]

Awaiting the final pic. Gonna be GOOD!

 

[Matt Gard]

That sounds good right about now. Wish I'd have started one last night.

 

[Tony R]

Wondered what the end result meat texture was, so you pull it like pork?

I will pull it like the pork butt.

 

[Tony R]

Good luck Tony! I'm sure it will be great. My wife is from Central America and she does picnic Puerto Rican style - called Pernil. Basically lots of garlic and high heat to the 170's - 180's. Making sure to get the cap crisp for chicharrones. Looking forward to pics!

I'm interested in this Pernil... I will research it unless you have a link I can use...

 

[MikeD125]

Awesome! I was debating getting a picnic and doing one (on sale), interested to see how it turns out!

 

[Tim McCann]

Looks great Tony!

 

[Brian Dahl]

You have us all drooling, Tony!

 

[Bill Schultz]

All right Tony, it's got to be getting close man. I am having smoker withdrawals this weekend. Help a Brother out!

 

[Tony R]

All right Tony, it's got to be getting close man. I am having smoker withdrawals this weekend. Help a Brother out!

There its Bill. Just added another pic.

 

[Bill Schultz]

Thanks Man. looking good brother.

 

[John Solak]

Looking good Tony!!! When is the table gonna be set, I can be there in about 3 hours.

 

[Tony R]

Looking good Tony!!! When is the table gonna be set, I can be there in about 3 hours.

Around 5. I just pulled the pork from the smoker.