Reply to "New Amerique Owner!"

Former Member

The picnic is the shoulder of a pig, and has skin when it is in it's unbutchered state. I suggest removing the skin since it will hold in way too much fat and you will not get any smoke penetration.

The second part of this is that the picnic/shoulder has two parts, the lower part is the shank and has the lower leg bone. The upper part is called the butt, and has the flat bone. It's the best cut, in my opinion...

I remove all surface fat, season with the rub of choice then smoke with hickory/oak until internal temp of 195. Voila! Magic.

Hope this helps

3/20/096:53 PM

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