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Pork Shoulder Arm Picnic Advice....


 
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Pat Trammell

TVWBB Fan
I decided late this afternoon to throw a small brisket on for tomorrow (5 lb. flat). My meat guy did not have his usual selection, so I ended up with this instead of a larger packer. In addition, most of the cap has been trimmed off. To compensate, I thought I might put some pork on the top grate. Available, and interesting looking, was a 6 lb. Pork Shoulder Arm Picnic, which has rind and all on. It looks like what it is, the shoulder cut of the hog.

I have never cooked one before, although I understand they can be quite good. My thoughts were to rub as I would a butt, and smoke "rind side down" to 180-190 internal.

Does anyone have any experience with these, and am I on the right track? As always, any advice would be appreciated.

Thanks!
 
You want to remove the skin before cooking it. Other than that just cook it like you would a Butt.
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Nah, I think I'll leave it on. I think tearing it off would damage it too much, and actually most of it is on the bottom side, like a fat cap on a brisket.

We'll see. He gave it to me for six dollars, and my favorite BBQ place in the world, uses these exclusively. So we'll see how it goes.

I'll keep you posted, and thanks for the reply.
 
Just use a knife to cut it off. Leaving the skin on will cut down on the bark you'll have. Your call.
 
I love cooking picnics too, but I always cut the skin off. Like Bryan stated, it gives you a better area of rub coverage on the meat, which will give you a nice bark.
 
Hi Brian (H),

While I buy most of my meat at Sam's, I also use the Publix in Vestavia. Jason there looks out for special cuts of what I am looking for and gives me a heads up from time to time.

My favorite BBQ is Ridgewood Barbeque, in Bluff City, TN, near Johnson City. It is unique, and very very good. One of the reasons that I am trying this is to see if I can duplicate what they do. I do not know how to link a post, but I posted a long narrative in January about their unique style of Q'ing. If you do a search on my name for recent post you can find it.

Do you have a local source for smoke wood in town you can share with me?

Thanks for the post. Always good to hear from another Birminghamster!
 
Hello Pat,

I recently ordered a bunch of wood from Hawgeyes BBq. Great selection and shipping wasn't bad at all. I received the wood in less than a week.

I went to Sam's a couple of weeks ago to find a brisket and they did not have any. I wound up getting one at Mr. P's Deli - I think it is off Shades Crest. Anyway, it was choice and turned out a lot better than the select that I have found at Wal-Mart (it was only my second brisket, and it might have been technique). If you are looking for a brisket give them a call. He ordered it and had it the next day. It was $2.99 a pound - considerably more than the $1.28 at Wally World, but I think it was worth it.

Have two butts going right now. Hope your picnic turns out great.

Brian
 
Remove the skin from your picnic. Like Brian said, you will cut way way down on the bark if you don't.
In my experience, not many people like Qed pork skin.

Besides, you can make tasty chicharrones with it after you cut it off.
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