Pork Picnics on Sale at my local grocery store

[Thumpinbass]

So I have done Briskets, ribs and chicken in my BDS.   Moving on to Pork now.  Just want to confirm some information.

Better to trim the fat and remove the bone before the smoke.
Smoking to an IT of around 175 degrees is good for slicing and an IT of 190 for pulling/chopping.
Plan on 1.5 hrs/lb for smoking

Right now, they have the Picnics for $.99/lb and the Butts for $2.49/lb.
Thinking of getting 3 picnics total.   they are averaging around 10 lbs ea.

Any info that i have wrong?  or anything you can add?

Thank you

[manfromplaid]

the shoulders and butts I have done   into the smoker without trimming and if the bone was in I left it. not sure if there is a difference between Canada and US policy on how the meat is presented for sale. if there is trimming to be done its just loose or sloppy looking pieces. I have not finished pork for slicing only pulling in the smoker  cook at 210 till IT 195  1 1/2 hr per lb

[beefmann]

thump.

30 lbs all at once is a  huge load and  will take some 30 plus hours , so my advice is

1) smoke all the meat in the  smoker with  smoke for 4 hours at a  box temp of 225  or so then move to inside the  house oven at 225 F till completed

2) slicing  or pulled, according to usda your  pork is well done at 165 F IT though you  also could  pull it for  slicing as low as 145 F IT,  as for  pulled  pork it  will vary depending on the  meat, how  much  moisture is in the  meat  the  connective tissue, most people  will  pull at an internal Temp of  195 to 210 F

your  timing of 1.5 hr/ lb is a  good reference for timing,,, though applying  smoke for the whole time will give you to  much  smoke on the  meat,

also if you are  planning to do pulled  pork, leave the  bone in and when the  cooking process is  done ,, most  likly the  bone  will pull  right out  with  little  effort..

hope this  helps   

[Thumpinbass]

thump.

30 lbs all at once is a  huge load and  will take some 30 plus hours , so my advice

Sorry if I didn't explain better.  I was thinking of getting 3 of them to throw in the freezer and do them whenever I felt like having them for dinner.   Not do all 3 at the same time.

Thank you to everyone so far for the advice.   It can't be all the hard after doing briskets, just knowing the IT and when to pull it out is key. 


Allen

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[Habanero Smoker]

It is best to remove the skin and trim the fat, or you won't get much smoke flavor to the meat. An alternative is to crosshatch the skin and fat, down to the meat. This will allow some smoke to penetrate the meat. The skin may be a little tough at the end of the cook, but you can put in under a broiler to crisp it up, and the crisp skin makes a nice treat.

I like to keep the bones in. It provides more flavor, and helps keep the meat more moist.