Bone-In Pork Shoulder Picnic

[The Burn]

This was my first picnic and first bone-in. 8 1/2 lbs



Skinned it and trimmed off the fat, then oiled it, did a layer of Huskee's Rub and then a layer of Memphis Meat Dust. I wanted a little sweetness and a little savoriness and didn't want to figure out my own.



About a day and a half in the garage fridge, so it was partially frozen. It went on the kettle with the Vortex at 36 internal. Did a 3x2 donut around the Vortex with 3 apple chunks along the way, and a water pan. Held a pretty steady 250ish all day despite the occasional wind & snow. 11+ hours later and we had a meteor - some really crunchy bark



(Oh no, the photo issue is starting again!)

Here it is just off the bone



And then pulled and chopped

[Henrik]

Nice! Textbook execution of that picnic. I love the simplicity and effectiveness that a vortex + fuse gives you.

[Spinaker]

Great cook TB. Great color on that deal.

[The Burn]

Thanks guys. Wasn't sure what to expect as to differences with pork butt and boneless, but other than just a tad less fat, it seems the same to me.

[Huskee]

That's something I haven't tried. MMD+HRR. Let's call it Muskee's Rib Dust. Lol.

How was the flavor, did it hit where you wanted?

[The Burn]

It did, although I could have seasoned it a little heavier. I've really been into bolder flavoring lately.

[Huskee]

If you like bold, and if you cook much chicken, try BBBR on chicken. Wowzers. Talk about Cajun-style chicken! I'm with you on big & bold for most things.