Smoked Picnic Shoulder on a Kamado-Style Grill
If you want some pulled-pork and don’t have an army to feed, considering smoking half of a picnic shoulder. These are readily available at the grocery. For today’s cook we’re using Stubb’s pork rub to season the picnic shoulder and then smoking indirect with the Gourmet Guru Kamado-Style grill.
- ½ picnic shoulder, 4 lb
- Stubb’s Pork Rub, as needed
- ¼ cup apple juice plus more for misting
- The evening before the cook, generously season the picnic shoulder with the Stubb’s Pork rub.
- Lightly cover with plastic wrap and place in the refrigerator overnight.
- The next day, remove the picnic shoulder from the refrigerator and touch up the seasoning if necessary.
- Heat the Gourmet Guru Grill to 225-230 degrees and add some grape wood.
- Smoke the picnic should until it reaches 165 degrees, about 6.5 hours. Mist with apple juice every 90 minutes.
- Remove from the Gourmet Guru Grill and wrap tightly in foil along with ¼ cup apple juice.
- Place back on the Gourmet Guru Grill and cook until the internal temperature reaches 200 to 203 degrees F, about 2.5 hours. I cooked this to 201 degrees because it got late in the evening. I prefer to cook my picnic shoulders to 203 degrees.
- Remove from the grill and let rest for 30 minutes.
Watch our Smoked Picnic Shoulder video for the step-by-step recipe instructions.