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Place the smoked picnic, cut side down, on a rack in a shallow roasting pan. Add 1/2 cup water to pan and seal tightly with aluminum foil. Heat for 18 to 28 minutes per pound or until internal temperature reaches 165°F.

You can also slow boil (simmer) the smoked picnic, covered in water. Depending on the size, it will need to boil for 1 1/2 hours to 2 or more hours. Test the center with a thermometer; when it is done it will reach 145 to 165 degrees F.

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