How To Smoke A Picnic Ham?

How long does it take to smoke a picnic ham?

Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 6 to 10 hours, depending on weight; use a meat thermometer to test for doneness.

How do you smoke a picnic ham?

Smoked Pork Picnic | Picnic Shoulder Smoked on Big Green Egg

Is a smoked picnic ham already cooked?

Picnic hams are smoked and technically fully cooked. But because they have more fat than the leaner, pre-cooked hams we commonly buy, they need some extra cooking and not just reheating.

Should I take the skin off pork shoulder before smoking?

So that seasoning flavors can reach the meat under the skin, it’s a good idea to score the skin down to the flesh. If there’s a lot of excess fat on the surface, you can trim some of it off. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests.

Which is better bone in or boneless ham?

BONELESS HAM – A boneless ham is easier to slice. BONE-IN HAM – Just like chicken, a bone-in ham has more flavor because the bone itself imparts flavor into the meat. Plus, you definitely want the bone for later, to make soup or ham stock or our family favorite, Ham & Beans!

What temperature do you smoke a picnic shoulder?

By keeping the smoker temperature between 225 and 250 degrees, the pork picnic shoulder will take 1 to 1-1/2 hours per pound to finish. Adjust the air vents to regulate the temperature of the smoker. Use an accurate thermometer to keep track of the smoke chamber temperature, too.

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What do you spray on pork shoulder when smoking?

Combine apple cider vinegar, apple juice and water and put in spray bottle. Once smoker reaches 250 and pork shoulder is at room temp, put handful of smoking chips into the smoking basket and put pork shoulder in smoker. Spray every 45-60 minutes with spray bottle all over.

Is a smoked pork shoulder picnic already cooked?

Pork Shoulder Picnic. Cook’s bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions. If frozen, thaw in refrigerator for 1 to 2 days before heating.

How long do you smoke a picnic shoulder?

Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; use a meat thermometer to test for doneness.