Smoking A Picnic Pork Roast. Position the meat on a cutting board. Set the pork roast aside to rest for at least 15 minutes, or until it’s cool enough to handle.
Set the pork roast aside to rest for at least 15 minutes, or until it’s cool enough to handle. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. If your smoker tends to run on the cooler side, try setting the temperature to 250 degrees to start.
Place The Pork Picnic Directly On The Cooking Grate.
Cold smoking, smoke roasting or hot smoking. Place picnic ham on a large roasting pan or baking dish, fat side up. Leave the pork in the cooler until it's been resting for at least 1 hour, or you're ready to slice and serve.
Mix 8Oz Of The Apple Juice, Pineapple Juice, And Red Wine Vinegar Together In A Spray Bottle.
Remove the plastic wrap, and place the roast on the smoker's cooking grate. Instructions place the picnic skin side down and spray the collar with cooking. Other pork roasts, see the separate section below.
If Your Smoker Tends To Run On The Cooler Side, Try Setting The Temperature To 250 Degrees To Start.
Make the rub by combining all the ingredients in a small bowl. Picnic shoulder can also be cooked whole and then served sliced, almost like ham. Remove the pork roast from the refrigerator.
The Fat Melts During The Smoking Process, Tenderizing The Meat.
Remove the foil and peel the rind off the top of the fat cap. When your smoked pork roast reaches the proper internal temperature, remove it from the smoker, wrap it tightly in a fluffy towel, then slide the fluffy towel into the cooler. Set the pork roast aside to rest for at least 15 minutes, or until it’s cool enough to handle.
Keep It Covered And Moist While It Cooks For The Best Results.
For more information on cooking times for pork shoulder vs. Like pork butt, picnic shoulder benefits from long and slow cooking. Roast for approximately seven hours.