Picked up a couple of fresh picnics today. 98 cents a lb. Any tricks to cooking or ideas? I thought I'd pretend it was a pork butt. Rub, smoke then cook 'til ~ 190 F. Sound okay?
They are leaner and have less connective tissue than a butt, but you can prepare them that way, and many members have. It is best remove the skin and most fat, so you will get better smoke, and flavors from the rub.
If you would like to slice, take them to 165 - 175°F.
Thanks Habs. Sounds like a plan.
agrees with habs,
you can also inject them with apple juice or cider and go for pulled pork at 195... i have had a few pork shoulders that were ready at 185 with a fork test
Well if I had a "couple" I'd probably smoke/roast one (Google for recipes - start here (http://www.chow.com/food-news/132946/5-recipes-for-crispy-skinned-pork-shoulder/) - and adjust for smoker time if you like) and make pulled pork out of the other as described above.
Ok, I'm back. Decided to do one as a roast and one as pulled pork. The small one started at 7.43 lbs. It was 6.5 lbs after removing the skin and excess fat. The larger one was 8.74 lbs, after trimming, 7.5 lbs. Rubbed both with Jan's rub. (Gloves wouldn't work so I scubbed him down real well beforehand ;D)
(http://i1278.photobucket.com/albums/y510/Banset1/d1a5ec49-e30b-4cd3-8ac4-68229b022218_zps85eab17c.jpg) (http://s1278.photobucket.com/user/Banset1/media/d1a5ec49-e30b-4cd3-8ac4-68229b022218_zps85eab17c.jpg.html)
After an overnite in the frig.
(http://i1278.photobucket.com/albums/y510/Banset1/238a5de4-57c4-4a86-9908-ac5f99773303_zps602abfcb.jpg) (http://s1278.photobucket.com/user/Banset1/media/238a5de4-57c4-4a86-9908-ac5f99773303_zps602abfcb.jpg.html)
Pre heat to 230 F, smoked first four hours with Pepper, Rosemary and Thyme pucks. Put the smaller one above the larger in the smoker. Pulled the small one at 164 F after 10 hours.
(http://i1278.photobucket.com/albums/y510/Banset1/197d1003-fe59-4f74-8a4f-7b2f26de85e1_zps2ceea123.jpg) (http://s1278.photobucket.com/user/Banset1/media/197d1003-fe59-4f74-8a4f-7b2f26de85e1_zps2ceea123.jpg.html)
After 3 hrs FTC with a little apple juice, it was time for supper.
(http://i1278.photobucket.com/albums/y510/Banset1/8c5b5546-01fe-48fc-aa57-c55b487bff8f_zps7ba40a27.jpg) (http://s1278.photobucket.com/user/Banset1/media/8c5b5546-01fe-48fc-aa57-c55b487bff8f_zps7ba40a27.jpg.html)
Pulled the larger one at 198 F after 13 hrs.
(http://i1278.photobucket.com/albums/y510/Banset1/566dd685-ae5b-478f-9cfa-8767027b2da8_zpsd6e975de.jpg) (http://s1278.photobucket.com/user/Banset1/media/566dd685-ae5b-478f-9cfa-8767027b2da8_zpsd6e975de.jpg.html)
After a little longer than 3 hrs FTC with a little apple juice (had to race go-carts with my helper!) Pulled.
(http://i1278.photobucket.com/albums/y510/Banset1/a69f8027-c19b-4093-8c34-1a0de5ea5691_zps1a1e1f7a.jpg) (http://s1278.photobucket.com/user/Banset1/media/a69f8027-c19b-4093-8c34-1a0de5ea5691_zps1a1e1f7a.jpg.html)
Both preparations tasted great! But boy, the yield was lousy! More skin, fat and bones than meat!! Lesson learned. 98cents /lb not such a good deal after all.
$.98 lb was really cheap when you factor in the important stuff! Quality time spent with your helper. Learning experience cooking different ways with the same cut of meat.giving your helper bragging rights to his buddies "He and his Dad" made the best tasting BBQ. The peace and quiet at the table when you asked "What do you guys think?" It was money well spent wait until you start making sausage at home!
both look great
Looks great and 10.5 hit the nail on the head.
Quote from: Tenpoint5 on June 16, 2013, 06:13:34 AM
$.98 lb was really cheap when you factor in the important stuff! Quality time spent with your helper. Learning experience cooking different ways with the same cut of meat.giving your helper bragging rights to his buddies "He and his Dad" made the best tasting BBQ. The peace and quiet at the table when you asked "What do you guys think?" It was money well spent wait until you start making sausage at home!
You're absolutely right, Chris. The quality time spent with my Grandson these last two weeks was priceless! We made krautwurst, breakfast sausage, smoked cheese, chex mix and triscuits, saw a live steam locomotive, road go-carts, smoked picnics and he even witnessed my first fat-out with deer summer sausage! I even got some mowing and yard work done for me!! Sure is quiet around here now though :(