My first post...picnic shoulder

[leby0]

Did a picnic shoulder this weekend and this is how it went....

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.

 

[dledmo]

Beautiful pics Tony! Looks like you have done this a time or two
You will fit right in with food like that!

 

[leby0]

Beautiful pics Tony! Looks like you have done this a time or two
You will fit right in with food like that!

Thanks...
I have practiced a little....lol

 

[Bob In Fla.]

That picture of the finished pulled picnic meat sure looks great. It makes me remember why I used to cook picnics a LOT! I need to cook one again and soon.

Question, Did you remove any more of the skin so you could get more bark with the meat, or did you cook it in the skin and get the crispy-skin-treats?

 

[leby0]

That picture of the finished pulled picnic meat sure looks great. It makes me remember why I used to cook picnics a LOT! I need to cook one again and soon.

Question, Did you remove any more of the skin so you could get more bark with the meat, or did you cook it in the skin and get the crispy-skin-treats?

I removed the whole skin. Got a great bark. I have never left the skin on but will try it to taste the crispy skin treats..

 

[Bob In Fla.]

I removed the whole skin. Got a great bark. I have never left the skin on but will try it to taste the crispy skin treats..

From the looks of that picture, and if you are happy with your results, I wouldn't change a thing...save the skin, season it on the inside and cook it along with the picnic. It might only take a couple of hours to cook and get crispy, or you could wait 'til the picnic is done, and cook the skin at a higher temperature. (I'm a cheapskate...I don't like to throw anything away that I can eat...)

 

[leby0]

From the looks of that picture, and if you are happy with your results, I wouldn't change a thing...save the skin, season it on the inside and cook it along with the picnic. It might only take a couple of hours to cook and get crispy, or you could wait 'til the picnic is done, and cook the skin at a higher temperature. (I'm a cheapskate...I don't like to throw anything away that I can eat...)

Maybe on your next picnic shoulder you do you can teach me? Sound delicious!

 

[Larry D.]

That really looks good. I have only cooked picnics a couple of times (when they were on sale for 99 cents/lb and butts were not). I may have to try that suggestion of cooking the skin - I was halfway tempted to try to make fried pork rinds with it, but didn't.

 

[oompappy]

Good lookin' food and pics... 8)

 

[bigwheel]

Do look like a textbook version on a properly cooked picnic. Fine job! The skin issue became settled for me a few years back. The strategy I follow is to cut a ring (cuff) about 2 inches above the hock then split the inseam from the top of the cuff to the top of the skin. Once it has cooked about 3 hrs. the skin loosens up and you can reach in with a pair of tongs and pull it off..then lay it back on the grate skin side down. Re rub the wet spot its absence leaves on the meat. Much easier than skinning it raw and better results than cutting a checkerboard pattern into it etc. A person might also want to try a brine on it. Tried that on my last one and it turned out amazingly good. Got some flavor on the inside etc. Mine was an 11 pounder.. gave it four hours using the world famous movie star brine which was 1 gallon hot water..1/2 cup salt..and 1/4 cup of Bad Byron's butt rub. Now the brine did make the skin cling to the meat a bit tighter than normal. Not sure the physics behind that. Took a little knife work to shuck it at the 3 hour mark.

 

[bbquzz]

Exactly what oompappy said!

 

[ishbbq]

Looks very tasty! Awesome!