Bwales95
Well-Known Member
I'd bought this small pork shoulder roast on sale a while ago and at the time I didnt know there was a "picnic" roast. So, i decided to carve it up into 1 1/4 steaks Instead of smoking it to pull. I pretty much cooked them like ribs. Rubbed them with Malcom's the bbq rub and extra brown sugar, smoked At 250* for two hours in cherry until 160*. In the oven with pats of butter until temp reached 180. Then i glazed with sauce and finished them on the grill. They got pretty tender but still had some crisp- not fork tender. Flavor And bark was spot on though!