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Smoked Pork Picnic Roast

Updated: Feb 15, 2022

Excellent for Pulled Pork. Great on its own or pair it with your favorite BBQ Sauce!


  • 4-6lb Pork shoulder roast

  • Yellow Mustard

Rub Ingredients (See Helpful Tidbits)

  • 8 Tbs Brown Sugar

  • 2 Tbs Salt

  • 4 Tsp Pepper

  • 4 Tsp Paprika

  • 1 Tsp Smoke Paprika

  • 3 Tsp Garlic Powder

  • 4 Tsp Onion

  • 3 Tsp Chili Powder


  • Make rub mixture

  • The night before smoking, rub the yellow mustard all over the pork. Then spread the rub all over the pork. Cover the roast and refrigerate over night.

  • On the day of cooking, take out the roast 30 minutes prior to cooking. Preheat your smoker to 225°.

  • When the smoker is to temperature, put in roast. Continue to add wood chips and water as needed.

  • Once the temperature of the roast reaches 165° (or if there is a temperature stall), wrap the roast in tin foil and continue to smoke until the internal temp of the roast is 195°-200°.

  • After the roast reaches temperature, let the roast rest for at least 30 minutes.

  • Pull the meat apart. Eat as is or add your favorite BBQ sauce!

Helpful Tidbits

  • Coating the roast in yellow mustard helps the rub stick to the meat.

  • I used apple flavored wood chips.

  • The ingredients for the rub was used on a 13 lb roast. If you're using a 4-6 lb roast, you will most likely have left over rub. Keep it in an airtight container and save for next time.

  • Because the roast was so big, I ended up finishing the cooking process in our oven. I set the temperature for 300°. In total, the 13 lb roast was smoked for 8 hours and then cooked in the oven for an additional 2 hours to get to 196°.

  • You can also slice this roast instead of making pulled pork-in that case, cook the roast to 185° instead.

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