Pork Shoulder Picnic

Joey, Joey, Joey...

Pork Shoulder or Picnic? They are two different things.

Make sure to check out the Pork Butt Archives for lots of good info. Personally I recommend you read:

Pork Butt 101

This will give you a few ideas and recipes.

Smokin, The label on the meat says it is a pork shoulder picnic, it is from a company called gwaltney. Just checked it I wouldnt lie ) ! As I said I am new so im sorry for not knowing the different cuts, but this one says pork shoulder picnic, and it is imprinted on the vacuum sealed wrap not the tag from the store (bought it at BJ's whole club "like a sam's club).

And that's why we're here to help. Believe me, we've discussed in this forum many times that something isn't labeled correctly.

How "big" is it? Weight? Size?

Check out my 101 links and there is a link to IBP with Pork Shoulder/Butt photos. And lots of good Pork Butt basic info. I haven't had any comments about that Post in a while, please read and let me know if you have questions (I'm always updating it).

Basically a Pork Shoulder is the large piece and a Picnic/Butt make that up.

At the top of every page is a link to Smokin Okie's Guide Page and on that page I have my links to Pork Butt 101, Ribs 101, Brisket 101 and Brining 101. And I'm trying to do some new ones for the spring.

Smokin, its 8.34 lbs has a bone in it. Size is like 8 x 11 inches, shaped like a side ways tear drop. I will email a pic of it to you. The label is a pre-printed label, and this company calls it a Poerk Shoulder Picnic. I guess from what I'm hearing it can't be both ! Take a look and let me know what you think. Thanks again for all your help

Smokin, according to the IBP page is looks like a Bone-In Short Shank Picnics . I also emailed you a digital pic of it if your interested.You said I should check out Smokin Okie's Guide Page , all I see is Cookshack BBQ Guide page, are they one in the same?

Hey Joey Z,

I cooked one the other day, about 7lbs +, it took about 18 hours, i put it in at 8:30 PM and it was done at around 2:30 or so, but like Smokin says, "It's done when it's done!" use a Polder or other Thermometer, and pull it when it reaches like 200 or a little less if you want to Pull it.. I think it's 185 or so if you want to slice it.. I used some Hickory & Apple wood and it was perfect! let me know if you have any questions, and remember to leave the door shut, watch the Polder ont the meat!

I have cooked a couple 93 picnics. I treated them just like a butt. Smothered in my mustard mixture then add my favorite rub and cook to 195 deg. They are very tasty!

That should have been 9# picnics. I think 93 is more then a couple!!

Don, what temp did you cook it at? Thanks everyone for the feedback !

Joey, at the top of this page, in the black area, you'll see |Smokin'Okie Barbecue Guide|

I also included the link to Pork Butt 101 in my first post. There are some really good finish sauces there. One has apple juice as a base and I also get rave reviews (from the forum members that have tried it).

Did you read the Pork Butt 101 yet?

I see it know (wasn't looking up that far) I did look through pork 101. Just a little unclear on cooking time, one of your comments was about 1 1/4 hours per pound. I couldnt find a polder and had to order one online so until them I am trying to minimize the opening up of the door on the smokette to get a temp reading. Did you get that picture I emailed you? Any idea's on what cut it really is?

Joey Z,

Yeah, so I just noticed I didn't put that in my last message, sorry...I cooked mine at 225 from 8:30 PM to about 12 AM, I turned it down to 200, and cranked it back up at 7:30 am the next morning to 225.. It was my first one, so I kicked it down for the overnight run.. Don't forget to read the 101's and try and keep the door shut as much as possible, I also filled a spray bottle with apple juice and misted the picnic whenever I opened the door.. When it was done, I double wrapped in foil, covered with a towel and put it in a cooler until i was ready for it, about 3hrs or so, and man it was still hot inside that foil!

Got it.

Okay, so they've named it something weird...go figure. Now how about a photo from the side, unwrapped.

Given this limited view, I'd say it's a "picnic" not a butt. Little less fat than a butt and many will use a picnic for slicing instead of pulling. But this will work fine.

Load up your wood box.

I smoke mine at 225.

Plan on 1.5 hours min (8.34 pounds x 1.5 = 13 hours min). Plan on 14 to 17 hours.

Rub this with Mustard (holds the rub) sprinkle liberally with a favorite rub.

At the 12 hour point, I'd check it by using your hands (in some oven proof mitts) I can tell when they're done - if they fall apart when you grab them, they're done. If not, put it back in for 2 hours

When it's falling apart, take it out, wrap in foil for 1 hour minimum (and like Don said, it will keep for hours in foil). The take it out and pull it apart (by hand or with a fork in each hand) I like to sauce mine at this point with some of the finishing sauce.

Actually Butt/Shoulder/Picnics are hard, when you're first starting out, trying to do them for a party. They're better "done ahead" and reheated for the party. these things have a mind of their own when they want to be done.

What else would you like to know?

Smokin, thanks again for all the great info. I think I have enough info to be dangerous with this piece of pork. I will have to do a little better searching for meats. Seems like the variety in the stores here is not what it should be. Your are a wealth of information. Txs Smokin !

Hey, must be a North East thing, cause i checked my log book (another tip learned from SmokinOkie) and the mine was also called a "Shoulder Picnic" maybe from the same source, I got mine at a local grocery store...

I also read somewhere on here, that after you foil it, press on the foil, if it doesn't push back out, i.e. you make a dent that stays.. it's ready to go! Good Luck Joey Z, but with a CS, you really won't need it. Everything I've made so far in the past 2-3 weeks has been outstanding!

That's actually one of the difficult problems with Q, finding the "right" meat. A lot of people in the NE are told that the FLAT is all there is to a brisket, but aren't told about the full packer variety.

Same thing with Pork, Shoulder or Butt or Picnic...

I'll be "teaching" Pork at the CS Reunion. I'll make sure we have some of each so everyone can see photos (won't have time to do it until then).

Let us know how it goes and GLAD to be of help.

Smokin'

The Shoulder Picnic turned out awesome. Thanks to all for their suggestions and help, (and I am sure it wont be this beginners last question)!

Checked Winn-Dixie and Publix today and they both had picnics labeled that way.

One was a Smithfield and one a Hormel.

I guess they think they can float anything with 13% salt water in it.