Finishing Picnic Pork

I'm no expert, but I don't think you'll find much difference in texture. The ham texture primarily comes from the curing process.

I don't know if it makes a difference but these were fresh. No injection or curing pre-cooking. Does that make a difference?

The only difference I've found between butts and fresh picnics is the skin makes it harder for the rub and smoke to penetrate the meat. You have less exposed surface area.

If I'm not going to cure them, then I trim that off.

Yes,they have more tendons/connective tissue.

Yes ,they can taste a "tiny bit hammy"-don't worry.

They don't have quite as much internal moisture,as a butt,so check them by about 190*-192*.

Enjoy.

FWIW I usually try and mix picnics in with butts. I grew up cooking whole shoulders but now that they're hard to find in stores, this mix and match technique works well. I find the picnic meat a little too rich by itself, and the butt meat too lean by itself. I really miss the picnic meat when I skimp and just go with a twin butt pac from BJ's and call it a day.

The follow up, for anyone considering cooking what is called in the Midwest "picnic pork roast" (the shank portion of the leg). The flavor came out great sans brining, and the mustard plus rub technique worked out great for holding the seasoning. Smoke flavor was perfect, although I think I'll remove the skin next time to test and see if that makes a difference. I should've removed it from one this time...duh!

I did notice a considerable amount of discarded waste material from these more so than butts. As far as textural, or flavor differences...I couldn't taste any.

Rested, pulled, and waiting to be eaten.

Thanks for the help everyone. I hope this helps anyone looking to do this in the future.

Does this look about right?

Hey man, they look gorgeous to me !

How many people did the 8lb picnic feed?

Yields on picnics,depending on skin,etc will usually average about 45%.

Thus 0.45 X 128 oz = 58 0z

Thus about 12-13,four oz sandwiches,if the cook doesn't eat too much.

Simple rule of thumb on shoulders/butts is two times the raw weight = number of four oz sandwiches.

Butts would yield 8 lbs X 2 = 16 four oz sandwiches,max,if the cook doesn't eat too much.

Hope this helps a little

Thanks! I put it in at 5:3opm yesterday, and it's at 183 at 7am.