Smoked Picnic Roast
Serve up bold flavors with this Smoked Picnic Roast with a tangy Chop House Mustard Rub. The pork picnic roast, which comes from the lower part of the pork shoulder, is moist and full of flavor that comes partly from the fat cap which, when scored, melts during smoking to create a deliciously crisp exterior. The addition of whole mustard seeds to the coarse steak seasoning adds a bold, flavorful and textured outer coating that makes for a mouthwatering bite.
Aluminum baking pan
2 tbsp Mustard Seed
1/4 cup Steak Seasoning
1 cup Apple Cider Vinegar
6 lbs Pork Picnic Roast
1 qt Water
To Make the Chop House Mustard Rub
In a small bowl, add steak seasoning and mustard seed and mix until combined.
Wood Pellet Recommendation
The sweet smoke from our New England Apple Hardwood Pellets will really help enhance the flavors from the smoked pork and mustard.
Score the fat cap of the pork in a cross-hatch pattern, then season the pork with Chop House Mustard Rub. Cover with plastic wrap and refrigerate overnight.
Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Place pork on the grill and smoke for 3 hours.
Combine water and vinegar in a deep aluminum pan. Place the pan on the grill next to the pork, then smoke for an additional 3 hours.
Remove the pork from the grill, rest for 20 minutes, then slice or pull. Serve warm.
When applying the rub, use a rimmed baking sheet underneath to catch any stray juices and prevent it from getting on your counter.