Smoked Pork Picnic | Picnic Shoulder Smoked on Big Green Egg

Smoked Pork Picnic Shoulder for Pulled Pork

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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.

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