This Is Soo Gorgeous & Delicious! Must Try!
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)..... Next watch out the recipe on video below ----
Today's Tip : Smoke the Pork Shoulder till it reaches an internal temperature of 160°F. After that wrap it up in foil and continue smoking till the internal temperature becomes 200°F. At this point remove it from the smoker and allow it cool for about half an hour.
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