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Smoked Pork Picnic Recipe


  • Pork Picnic (around 10-11lbs)
  • Killer Hogs The BBQ Rub (your favorite sweet rub can be substituted here)
  • Killer Hogs The Hot Rub (your favorite hot rub can be substituted here)
  • Cooking Spray
  • 10oz Apple Juice
  • 8oz Pineapple Juice
  • 8oz Red Wine Vinegar
  • 8oz of Killer Hogs The BBQ Sauce (your favorite sauce can be substituted here)
  • 2oz Molasses


  1. Place the picnic skin side down and spray the collar with cooking. Apply a combo of equal parts sweet rub and spicy rub directly on the meat.
  2. Bring your smoker up to 250 for indirect cooking using Hickory and Cherry wood for smoke.
  3. Place the pork picnic directly on the cooking grate.
  4. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. Every hour spritz the meat with the apple juice mixture.
  5. After 4-5 hours of cooking, remove the pork picnic from the cooker. Spritz the bark one final time with the apple juice mixture and wrap a double layer of aluminum foil around the pork picnic.
  6. Place the pork picnic back on the smoker and insert a probe thermometer to monitor internal temperature. The target is 198⁰ – about 3.5 additional hours of cooking time.
  7. Once the alarm goes off, remove the picnic from the smoker and carefully open the foil to vent off the steam.
  8. Mix 8oz of Killer Hogs Sauce with 2oz Molasses and 2oz Apple Juice. Heat this mixture over medium heat until the molasses melt and brush over the outside of the picnic.
  9. Place the pork picnic back on the smoker for 15-20 minutes.
  10. Remove the pork picnic from the smoker and allow for a short rest.
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