I have a 7ish pound cured and smoked picnic shoulder. Has anyone ever done one of these in their smokette? For what length of time?
I read some of the other posts on shoulder roasts, but did not notice if they were smoked.

Thanks for the help, The weather is getting decent here so it is time to get this thing fired up again.

dave

They are cooked and I believe Smithfield states to take them to 148� internal.

You can add some smoke ,inject for some flavor,and cook a little of the injected solution out of it.

At 200�,it might take around 3 hrs.

Slice like a ham.

I did one for Christmas. It took about 9 hours for it to reach an internal temp of 145. It was 11lbs. I had the temp setting at 225. It was about 30 degrees outside also. With it warming up I'm not sure how long it will take. I am doing a 15lb whole ham for easter this sunday.

Bama:

Is that a fresh ham or a shoulder your doing?

I have been wanting to do a fresh ham,
would like to hear your plan for the cook.

temp/cure/rub/wood/int temp

Wrenchead

If it is a fresh ham and you aren't curing it,you can cook it just like a butt.

No this is already cured and smoked, Basicly a heat and eat deal.
thanks

Wrenchead

No, it's not fresh. I have never seen a fresh one in a store here. I am assuming I would need to see a butcher for one.

I'm just gonna put it in at 225 with about 4ozs of Hickory. I'm trying to find a good honey glaze to put on it.

Bama,
a simple one that I have become fond of is ...1hr before its finished , squeeze mustard on the ham and spread it around with your hands......then take handfulls of brown sugar and apply to surface (mustard helps it stick)...then take a sqeeze jar of Honey and drizzle it on till your hearts content.....I usually put on at least 2 to 2 1/2 cups worth..

BornHungry,

Sounds good, I'll give it a try. Thanks for the reply.

Did some corned briskets over night and then put the Shoulder in about 6:30 this morning, took out at 12:15 temp was 170. It was great the added smoke flavor was terrific and the whole thing was very moist and flavorful. I left the skin on to smoke and removed before serving.

Will definatly be doing more of these this way.