Smoked Pork Picnic | Picnic Shoulder Smoked on Big Green Egg
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- Опубліковано 12 вер 2024
- Smoked Pork Picnic Shoulder for Pulled Pork
For more barbecue and grilling recipes visit: howtobbqright.com/
For this Smoked Pork Picnic recipe I’m starting with an 11lb pork picnic. Place the picnic skin side down on a platter and spray the collar with cooking spray then apply BBQ Rub directly to the meat. I’m using a 50:50 blend of Killer Hogs The BBQ Rub and Killer Hogs Hot Rub. Let the picnic hang out for a few minutes at room temperature while you fire up the smoker.
I’m cooking on my Big Green Egg for this cook, but any grill/smoker set up for indirect heat will do the job. Run the pit at 250⁰ and add several chunks of 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 open the cooker and spritz the outside with an equal part mixture of Apple Juice, Pineapple Juice, and Red Wine Vinegar (about 8oz of each).
Also, remove the towel from the collar and reapply cooking spray. This step 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 and adding more will only make it bitter.
Now it’s time to wrap the picnic: I use a double layer of aluminum foil and a cooling rack for this step. Tear off enough foil to completely surround the picnic, lay the foil out in a cross shape on a table and place the cooling rack in the center (this makes moving the picnic easier when it’s done).
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 198⁰ and it’ll take about 3.5 hours to get there.
Once the alarm goes off, remove the picnic from the smoker and carefully open the foil to vent off the steam. At this point it should be looking pretty good but we’re not quite done.
To really make some great tasting bark it needs a glaze. Mix 8oz of Killer Hogs Sauce with 2oz Molasses and 2oz 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.
One the glaze is set, this smoked pork picnic is ready to pull and serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
Malcolm has without a doubt changed the way I smoke, cook and bbq. Thank you so much again and again. My friends and family have noticed a real difference. They used to think my stuff was good and now they are blown away. Thank you.
I know I'm 2 yrs later on your comment, But man i say the same thing about Malcolm to this day, He was the first person i started watching when i wanted to learn how to smoke meats and get good at it, and man, I bought me a lang reverse offset smoker & I've been using malcoms rubs, sauces & techniques for year's & always blow my family and friends away with everything i smoke lol. . To me he is the best pit master of them all..😊
Im British and proud. I like our food but sir. You are a magician. I would love to try your food anytime anywhere. Plz keep it up youre amazing!
I'm new to making bbq, never owned a smoker till now and i'm 44. I've always grilled. I got an offset smoker for my birthday/fathers day gift. Your channel has helped me so much I can't even begin to know where to thank you.
I know your talk in pork, but I just have to congratulate you on the Brisket in Memphis in May. 1st place. Your videos are awesome. Thank you for talking BBQ and giving everyone some kicka$$ recipes. much appreciated.
appreciate it! We were excited about that win.
Would love some BBQ competition vids! Congrats and thanks for great videos
HowToBBQRight Malcom Reed
what do you think about injecting into the artery of the pork picnic?
I was there this past year. Amazing festival, better food and incredible teams. Everyone is so humble. I am flying down from Delaware again for Memphis in May
@@howtobbqright would please tell me what kind of thermometer you use. I don't trust the reviews but I would trust what you have to say! Love the videos. I've been smoking the shoulders for years. Like the flavor better than the butts! Thanks
Smoked a picnic shoulder yesterday following your method and OMG was it some of the best pulled pork I've ever had. Thank you again Malcolm!!
And this will be our Christmas Eve dinner in about 3 hours as close as I can duplicate it. Thanks Malcolm and Merry Christmas.
Heck yeah! My wife picked up two picnic roasts from H-E-B the other day for 77¢/pound and I needed a refresher. Pretty much the same as a shoulder, thanks for the great video.
This is exactly the first type of long BBQ style cook I ever tried about 2 years ago. Those picnics are so cheap that I couldn't pass it up, and now I love to do them and keep some in the freezer to go. A great way to start learning to BBQ and these are great tips! Love the vids
O so you can freeze them?
I love the affordable quality bbq options!!! Because not everyone can or wants to buy a whole pig or tomahawk ribeyes! That stuff is amazing but hardly ever goes on sale, this is great! Ty for posting
About an hour an a half into this recipe at the moment. So far so good, your instruction is perfect cant wait to taste.
When is somebody gonna get smart and put you on TV? Great stuff as always bud.
MA RUBBB!!!!
He is on tv, just not nationally.
I asked a client of mine the other day (that lives in MS) if he’s ever heard of Malcom Reed.
He said “oh yeah, he’s from around here, he’s on tv usually after 8pm (on I forget which channel).
We just need to make this man national, (if not global) that’s all. Lol.
This is the future of tv
You are by far the inspiration for all of my starting points when it comes to smoking. You are truly talented. Thank you for opening my eyes to smoking meat the right way Malcolm.
I love cooking large pieces of meat. Its a trial and error process. These guys tht do videos are like grilling friends. I appreciate them sharing their methods!
I've smoked a shoulder 3 times this way. And they always turn out amazing.
Thanks for the video. Smoked my first picnic for my wife's birthday party and everyone loved it. I didn't cover the collar. But the glaze was great. Used 1C. BBQ sauce, 1/4 cup honey, 1/4 cup corn syrup, 1/4 cup apple juice, and added some Smoky Sweet Dry Rub! Thanks for the video!!!
Ive watched this video several times, for smoke a picnic a few weeks ago and smoking a butt today. Thanks for sharing!
The picnic last time turned out RIDICULOUSLY good btw! Followed your instructions point for point, except I added some bourbon to my mop.
I love how Malcolm reviewed the cook process at 6:53 so that it was easy to process this cook process!
Am I the only one who wants to be best friends with this talented man?
Kat R NOPE lol
Neighbor or brother would work too!
Smoking a picnic tonight. I slathered mine with adobo and marinated a day. Using pecan, hickory, and maple for smoke. Thanks for the tips Malcolm.
You have leveled up my bbq game. I’ve been following you for awhile now. Thanks for your content
Thank you for explaining the difference in the butt and picnic. Sometimes the place I shop labels them wrong. I Finnish my shoulder and butt both in a Dutch oven instead of foil. The dutch oven dose something amazing too. I stumbled upon that late one night when I forgot I was out of foil. I really enjoy all that I have learned from you. Thanks agin!
tried your recipe today and it came out fantastic keep those recipes coming one of the best bbq channels on youtube
He’s great. Helps the backyard weekend warrior make great tasting food. I’m preparing a BBQ for a young man heading to Afghanistan. Thanks to what I’ve learned on here, He’s gonna eat good. Mixing a picnic with a butt for pulled, Texas style brisket, and the corn starch wings. Thanks man
JB from NC
Good BBQ has nothing to do about sauce. It's all about the wood, the temperature and the love you put into the prep.
Thanks Malcom for this video! I made this Pork Picnic Shoulder for visiting friends. We all loved it. Love smoking and your video's have helped immensely for me to believe "I can do it too"! I think I will make your recent Chuck Chili Recipe!
Just sat down to watch your vid. I have a brisket on the smoker and tomorrow ribs. love your videos and they always give me more ideas. Your recipes are awesome. Thanks for the great BBQ content.
Hey about to cook this labor day thanks for all the hard work teaching me how to BBQ Right homie treat yourself to some love my guy❤
I've been using my XL BGE for smoking shoulder roasts now for about 10 years and I have to say that this video is FANTASTIC!. Kudos to HowToBBQRight (don't know the fellows name) as this is "the way it's done". I can't wait to try his glaze, it looks amazing. A couple of notes: he waited until the temp was > 170 degrees before he wrapped it in foil. Well, between 150 - 155 degrees the "stall" phenomenon happens which makes it go into stasis at below 165 for a couple of hours. If you wrap it at 155, you pretty much defeat the stall and it just keeps cooking (has to do with evaporative cooling). I'm sure that Mr. HowToBBQRight knows all about this and chooses not to override the stall (not sure why) but it makes a big difference if you don't want to do a 10-12 hour smoke. Also, with the BGE, I find that, if you start with a large chunk of coal amber in the middle of your hardwood coal (I use Fogo from Amazon), you only need about 1/3 of the coal used in this video. For me, it will last overnight and the BGE will maintain 225 all night perfectly if you have the vents set correctly. Anyway, I welcome correction on any of this from the fellow who produced this great video. Thank you!
Hey Malcom, I'm in Yuma, Az Just tried this ,, as close as I could to exactly like you did, I've got a Char Griller, side box smoker, and I did this and DUDE: Came out "WONDERFUL". I've done this cut ONCE BEFORE , (it was a Mistake). I "thought" that I bought a pork shoulder(butt), but it was this. Didn't turn out so good AT ALL! Doing it like you've shown "us" here, > WONDERFUL!!!!!!!!!!!!! Thanks SO MUCH!!! Sincerely, Marcel G.
So I accidentally picked up a picnic instead of a butt. I was disappointed by my error until I saw this video. Thanks Malcom!
Thank you Malcolm. I accidentally bought this over a butt. Somebody said the Picnic isn't best for pulled pork, but it looks pretty good to me.
BBQ pit boys who lol keep em coming Malcolm
Everytime I look up how to BBQ something, you come up. Great videos!👍👍👏👏👏👏👏
Thank you sir. I've been looking for a great recipe for the pork shoulder (pernil) for quite a while. This recipe has made my day! It tastes out of this world! From a New Yorker, I thank you!
Malcolm, thanks so much for your help. Youre helping me start a business. Youre the man and my Pitmaster Mentor 🤘🏻🤘🏻🤘🏻🤘🏻
glad to hear it
youre the best Malcom. wish you were my neighbor. your family would magically get flowers, cuts of meat and the kids in the pool. cheers my friend and lots of blessings.
I DID IT!!! Made this today......OH MY GOSH it is delicious!! Thank you so much for sharing!!!
I just finished smoking a pork shoulder on Sunday. My wife found a rub made with coffee, garlic and paprika. Turned out very good.
All that rub and crust is perfect for keeping the smoke out.
I love your how to videos. You put it down on the bottom shelf where I can reach it. I just bought your pork rack, bbq sauce, bbq rub, ap rub, steak rub, gloves, and a knife from you. They are fantastic!
Vim pelo Cauê Moura
Hey Malcom , great to get to meet you last week at the Memphis in May event. God bless you and your family. I was there on Thursday and Friday. Was there with my dad and brothers, from Texas.
Thanks Todd - stop by anytime you see us out
Just scored 4 of these for $.99 lb. This looks like the way to go. Thanks again Malcom.
Wow!!!!!! That all I can say about your rubs. I order the Keller Hogs Sampler gift pack and I love it. I have a new favorite hot sauce. The AP rub on a burger is fantastic best burger you will ever eat. Thanks and good job.
I did this last night exactly how you did expect I used a family recipe on the rub and cooked it on my Traeger. I am so happy with how it turned out I don’t think I will ever go to a BBQ restaurant again thanks
You should have your own TV show on the Food Network👍🏻🤠👍🏻🇺🇸
when I saw picnic shoulder on the package I thought I had a boston butt because it said shoulder. I was disappointed to find out that it was the picnic shoulder and not a boston butt. I found your video and it has given me hope that I can cook the picnic shoulder to taste like pulled pork still. Thank you
I was waiting for you to spin around and say damn that just smacked my taste buds cause it tastes sooo good
I love your videos like watching a true master and a great teacher. Thank you.
hi from California city we love your rub I put it on everything popcorn. thank you have a great weekend
Foiling right on the rack, I like it. Usualy I have to unwrap it and put a rack on top and flip it but that seems a lot easier. Looks good, buddy, thanks for the video! Will try that glaze.
this is the best video ever
His neighbors must hate him. Mouthwatering from watching on a screen. Can't imagine how it would smell!
You really should have your own television show
I love the way you cook the Picnic roast
Before I smoke anything I always watch your videos first so I know what I’m doing.
as always, simply the best. Ill be doing this today for a Day of the Dead Party tomorrow!
You should have your own tv show!
Great video Malcolm! loved how thorough it was.
Myron needs to get you on BBQ Pitmasters!
For the first time I tried such a big piece of pork and it was fabulous, great recipe and also great video!!
Dude, you do an amazing job! I'm glad I subscribed to your page!
You're awesome I'm getting a smoker grill combo and have been getting so many helpful tips from you! Keep em comin!
I've made this recipe before but using a pellet grill. It comes out great! I have on the smoke right now with a combination of Butcher BBQ Pecan Rub and The BBQ Rub. I'll let you know how it comes out!
Woman love Rachel ray men love Malcom Reed! Mouth watering every time!
Elias Lopez shiat Rachel ray is super sexy lol but Malcolm's got the good stuff
Malcolm, you ate that piece with the bark so quickly 8:37!
Cauê Moura me trouxe aqui
This is a whole cooking class, perfect roast
Perfect video! I just got a couple of those, I was thinking they were butts but they're those shoulders but this video made me feel ok with those!! Thanks man
Hey Malcom, has a channel with more than 4 million subscribers in Brazil that recommended its channel, to many Brazilians here enjoying their barbecue. #cauemoura
Mannn, i love you! I'm a vivid bbqer from Holland. And love yor style, especially the low&slow recipies. Youre my go to channel.[:
Glad you got mic...love this channel
Malcom is the man.
That picnic looked incredible! The bark is my favorite park hands down. The cooking process is such a pleasure to watch, but I must admit the backward music through out the video was kind of distracting. Besides that your my favorite guy to watch for BBQ goodness! Thanks!
Put together really great video you guys are the inspiration to my barbecue
Great job I'm a big fan . Much love from philly!
been a bit since I watched a video, looks like you stepped your game up with the quality of the videos. Besides the great BBQ info this video looked professional, sounded great, and is an overall improvement from you sitting in front of the yellow wall in front of the mini blinds. Always have been great videos, just looking more pro now. Keep up the good work and thanks for all your videos!
My man great 👍🏾 job 👏🏽👏🏽
Cooking this tomorrow morning gonna be great thanks love your work man!!!
You sir, are a magician!
Thanks Sir, I'm cooking about 100 pounds today. Always looking for great tips. I've cooking cooking skin up...but it's skin down today. Brad and Ki Catering Company
MALCOM! You are the greatest man to touch the barbecue pit. I follow all of your recipes to a T I’m following this one tomorrow and I’m doing your smoke party wings as well gonna be a good Fourth of July sir thank you
Thanks Malcom another great video.
Thankfully Malcom has me covered with all types of smoked meats
My local Mexican grocery has a special of bone in pork picnic roast
Wow that looks amazing
National treasure
Beautiful shoulder!
Your the BBQ man!! looks delish👍
Great video Malcolm!
A thing of beauty... nice cook! : )
Excellent video.
I made this pork shoulder for New Years I was so pleased and proud how it came off my egg Thank you it was for sure Delish Happy 2019 :)would like to show my pics :)
Awesome video Malcom. Thank you
Great vid Malcom! One question though, what do you do with the skin? I generally roast my sholders at high heat(pernil style) so i get crispy skin.
Malcom love the videos! Any chance you could do a few videos on what you make with leftovers? I always have mountains of pulled pork and would be interested in seeing what tasty morsels you cook up with your leftovers.
I'm cooking pulled pork pizza for a video this week! And we serve a lot of BBQ Nachos during football season howtobbqright.com/2014/09/16/bbq-nachos/
Very nice cook brother.
Found my new hobby 👌🏼
Beautiful as usual man!!
Hey Malcom, I love the channel. I have a request. I was thinking of
doing some smoked salsa. Grill the roma tomatoes, onion and jalepenos.
Blend them together and add cilantro and maybe some minced garlic. Then
put it all in a pot and add it to the smoker, stirring occasionally to
add smoke flavor. Going to try it myself soon but would love to see the
master at work! If you do, I'd love a shout-out in your video! I'd think
this would be awesome by itself with chips or to top off some smoked
taco recipe.
~Brent
(Ohio)
Brent R This made me think of something, you can smoke the veggies just like you would roast them in an oven, and that would give them plenty of smoke flavor. I've done this for chili before, to make the puree of tomatoes, peppers, onions and garlic and add an awesome smoke to it. Never thought about just making that into a chunky salsa. Great idea!
This is THE BEST picnic ham video on the internet. All the others are garbage!