I smoked a pork picnic shoulder using the Boston Bay Jerked Pork recipe from the book Smoke & Spice yesterday.
It has been a while since I cooked a picnic shoulder instead of a pork butt. I had some temp spikes as you can see. The first rise was from the opening the Egg to mop. I don't think I've mopped anything since buying my Egg years ago but the recipe called for it. The second spike was intentional. After 90 minutes at 177f internal, I bumped the cooking temp instead of foiling.
I pulled it off at 197f, foiled it and let it rest for two hours.
The results were great. Flavorful dark bark, nice smoke ring, and juicy pork.
For the sandwiches, I made a grilled pineapple salsa and drizzle it all with a finishing sauce (BBQ sauce spiked with pineapple juice 4:1 ratio).
It was my best pork shoulder of the year. The jerk flavors were a nice change up from the traditional pulled pork and the Trinidad scorpion chile I used in it really brought some heat. I also liked using the picnic shoulder for a change.