pork shoulder picnic cook


 
M

Mark B

TVWBB Pro
Here it is, my first long cook with the WSM.

Got some pork shoulder picnic for 98 cents a pound (good price here) to give this a try. Trimmed it up (promised the wife cracklin's tomorrow) and rubbed with some yellow mustard and an adaptation of Kevin K's rib rub that I found recently.

Fired the WSM with the left over Wicked Good lump from the last rib cook, and made up the full ring with some Comp K. Mixed 3 good chunks of hickory in the charcoal.

Added about half a chimney of lit to the ring and assembled. Added the well rubbed picnic with all vents open. Within the first hour the temps were going higher than I wanted (heading for 300 lid temp) so I throttled her back.

Now about 2.5 hours into the cook the temp has been around 225 for the last hour. Happy with the temp control, ready to turn in soon.

Having done a couple of roasts and some ribs on the WSM I have some confidence going overnight - not to mention all the advice I've gathered here.

Looking forward to the rest of the cook and my results in the morning.
 
Hi Jack,

The "ready to turn in" bit was about me going to get some shut-eye ! Reading the post now I can see the meaning is not too clear..
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I have a few pics that I'll post later - we were all happy with the result.
 
Gotcha. No, you were right. Read it again and I missed the "in" (was getting a little late here, too).

I've got a butt on heading in to it's 13th hour now, with probably another 2 to go (had a little mishap with the ET 73 last night so I think I ran under 200 for several hours).

Looking forward to the pics.
 
Ok, here's the pics. First is the rubbed roast ready to go, the next is in the following morning (meat at 172)and third in the foil after a few more hours and it finished at 194. Total cook time was about 16 hours. I did add a little extra Comp K for the last few hours.

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I was really happy with the way the cook went. Next time I will experiment with the rub, and do some basting. I would also add more smoke wood.
 
Looks Great Mark! Nice cook!!
Hope you saved that drippings in your waterbowl foil, it's awesome stuff in making barbecue sauce (minus the fat).
 
Thanks Jim. The drippings were all fat it seemed. I will check more closely next time.

There were some real crunchy bits that would have been a bit too chewy for sandwiches, I guess these are the burnt ends. I am saving those to be chopped and added to baked beans.

Like I say, this was my first go at this kind of cook, and it turned out great. I even think my wife "gets" the WSM now.
 
Mark, well done! Smoking my first shoulder picnic Tuesday night. Mine still has the skin some of it. I hear leaving it on adds flavor? Also was wondering at what temp you wrapped it in the foil? 172?
 
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