Here’s how to smoke picnic shoulder for pulled pork nachos, sliders, and everything else your mouth watering friends and family members may desire. The shine coming off of that picnic pork roast is gonna make them come back for seconds, thirds, and even ask to take home the left overs.

What you’ll need

  • Pork Picnic (bone-in)
  • Cooking spray
  • BBQ rub
  • Apple/Pineapple Juice
  • Red Wine vinegar
  • BBQ sauce
  • Molasses
  • Cotton Towel
  • Aluminium foil

How To Smoke Picnic Shoulder on a Big Green Egg

The Picnic Roast comes from the lower part of a pig’s shoulder (below the butt). It has a large bone in it and some of the skin still on. It cooks similarly to a Boston butt. Let’s get started!

Place the picnic skin side down on a platter and spray the collar with cooking spray, then apply your favorite BBQ Rub (used here: 50:50 blend of KH The BBQ Rub/KH Hot Rub). Let the picnic hang out at room temperature while you fire up the smoker.

Run the pit at 250⁰F, using Hickory and Cherry wood for smoke. Once the Egg stabilizes, place the picnic on the cooking grate, cover the collar with a dry cotton towel, and close the lid. Every hour spritz the outside with equal parts Apple Juice, Pineapple Juice, and Red Wine Vinegar (about 8oz of each). Also, remove the towel from the collar and reapply cooking spray. This prevents the collar from turning dark during the process. Repeat this step every hour until the outside starts to turn dark.

At this point the bark will have plenty of smoke flavor- adding more will only make it bitter. It’s time to wrap the picnic: use a double layer of aluminum foil and a cooling rack for this step. Place the picnic on the cooling rack, remove the towel from the collar and reapply cooking spray. Spritz the bark one final time, and wrap the foil around the picnic.

Place it back on the smoker and insert a probe thermometer to monitor internal temperature. The target here is 198⁰F (about 3.5 more hours). Once you get there, remove the picnic from the smoker and carefully open the foil to vent off the steam.

The shoulder should be looking pretty good, but it’s not quite done. To really make some great tasting bark it needs a glaze. Mix 8 oz of BBQ Sauce (used here:Killer Hogs Sauce) with 2 oz Molasses and 2 oz Apple Juice. Heat this mixture over medium heat until the molasses melt and brush over the outside of the picnic. Now it’s ready to go back on the smoker for 15-20 minutes or until the glaze has set and once the glaze is set, you’re good to go!

Hope you’ve enjoyed this how to smoke picnic shoulder cook and step-by-step tutorial!

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