How to Smoke a Pork Picnic Shoulder

Eating smoke pork picnic shoulder is one of the best that you can do when having food tripping together with your partner or loved ones. But if you fancy eating one, you can simply do it your own at home.

Why a lot of people love smoke pork picnic shoulder? Well, first the meat tastes good and the fat as well as the tissue adds moisture to the pork shoulder’s meat which makes it quite distinctive.

Getting the right temperature when smoking the meat requires patience since it might take about 6 hours to cook for an 8-pounds worth of pork shoulder.

Plus choosing the right wood chips will add flavors to the meat itself too. Choose wisely. Whether you will choose hickory, apple or cherry wood chips, it would definitely make your mouth to water for more.


  • fork
  • knife
  • rub seasonings
  • wood chips
  • charcoal briquettes
  • meat thermometer
  • barbeque grill


  1. Use a sharp knife in order to get rid of the excess fat and the skin out of the picnic shoulder. Get rid of the skin as well as the fats out from the meat before you even start to smoking the pork picnic shoulder.
  2. Rub the pork with your chosen seasonings. You can choose to use black pepper, cayenne, salt and the like. Cover the pork entirely with the dry seasonings. Then, let it sit overnight inside the fridge in order to make all the flavors mix in and soak right through the skin of the pork picnic shoulder.
  3. Gather all the charcoal briquettes that you need and place them at the bottom of the grill. Put wood chips (soaked in water) on top of the charcoal. Add more wood chips if needed.
  4. Light up the charcoal briquettes and burn it for 5-10 minutes. Put the pork picnic shoulder right on top of the grates until it reached 215 degrees F. For an 8 pound of pork shoulder it will take about 6 hours to smoke the meat.
  5. Constantly add charcoal plus wood chips in order to get the right temperature needed to smoke the meat. Wait until such time the temperature of the meat will reach 180 degrees F.
  6. Then, let the pork stay cool for about an hour or so. With the use of a fork pull it all apart.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

RSSComments (0)

Trackback URL

Leave a Reply

You must be logged in to post a comment.