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Picnic shoulder

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Cecil
Cecil Posts: 771
edited November -1 in EggHead Forum
Yesterday I put a 4.25# half picnic on @2:30 (on sale for $.99)
Dome temp constant 250-260 throughout cook.
Removed most skin and rubbed.
I forgot about it until 10:30 and internal was 190, so I took it off as I was ready for bed.
It turned out dry on outside and didn't pull apart like butts do.
Was it this particular cut or did I do something else wrong?

Thanks,
Walt
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Comments

  • Judge
    Judge Posts: 35
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    Photo's please I am an expert at dry (-:
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  • Cecil
    Cecil Posts: 771
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    Alas, as I was sleepy, I didn't record any.

    Walt
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  • Judge
    Judge Posts: 35
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    shame you did not get photo's for the real experts around here all i could do was tell you exactly why it is dry. I have figured out every darn way to do dry food! But getting better
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  • Fidel
    Fidel Posts: 10,172
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    Picnics typically don't have the same amount of internal fat as a butt. Was yours bone-in?

    I did one a couple weeks ago that I skinned before cooking, but I injected it with as much fluid as I could get it to hold. It turned out very flavorful, but still not quite as moist as a butt.

    PicnicDone800.jpg
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  • stike
    stike Posts: 15,597
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    indirect?
    ed egli avea del cul fatto trombetta -Dante
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  • Rascal
    Rascal Posts: 3,923
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    So, contrary to what me thought I learnt hear, butts & shoulders don't cook exactly alike? I've only Egged butts so far and they've all been fantastic, despite my involvement! I've often been tempted to try a shoulder, but why mess with success? BTW, I will only purchase pork that has not been adulterated(injected with saline formulas to extend "sell-by-dates" & increase weight)! 8 - )
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  • Cecil
    Cecil Posts: 771
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    This was not "enhanced", it was also not a butt. Like you I have only done butts and have been well pleased. I guess the shoulder IS a different animal.

    Walt
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  • Cecil
    Cecil Posts: 771
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    Yes, it was bone-in. I did not brine or inject or take care of it as I would a larger butt. What the heck, it is fit to eat and only cost $4.

    Walt
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  • Cecil
    Cecil Posts: 771
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    Yes, indirect.

    Walt
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  • dougemsmacks
    dougemsmacks Posts: 152
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    I have not done a butt yet, only shoulders and they came out fine at least for us. Are you all saying a boston butt is going to be better? my shoulders have been full size, bone in (about 9#) no injection, and just seasoned and cooked. We pull the meat when it is still warm and sauce it before serving. Am I doing anything different. One of my kids is a little picky but she eats this for lunch and or dinner for the next couple of days and turns her nose up at we have freshly made
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  • Cecil
    Cecil Posts: 771
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    This was my first shoulder. I have truly enjoyed all the butts I have done.


    Walt
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  • tomo
    tomo Posts: 78
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    We did a couple of pork shoulders Monday. Rubbed them with DP coarse grind and cooked at 250 until internal temp was 195. They were great. Nice moisture. We will do them again....tom
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