Pork Picnic

MWS · April 28, 2005, 05:27:42 AM

I've had my eyes on a pork picnic at the local supermarket and thought I wouldn't mind trying one in the Bradley. I've never smoked one and don't believe I've even cooked one before. This particular picnic has a thick looking skin around it. Should I remove it or trim it or leave as is. What is the difference in flavour, meat texture etc from a pork shoulder butt roast I wonder. I would love to hear from anyone who has smoked one of these. That old picnic in the supermarket looks like it would make a good meal or two. Hickory would be my smoke preference I think. Suggestions?

MWS - Mike

Habanero Smoker · April 28, 2005, 11:12:43 AM

I have smoked a picnic cut. I once found it on sale for $.99 per pound. It was untrimmed and not only contained the arm bone, but parts of both the shank and blade bones. I did not get as much meat as I thought I had, but it was some good eating [:p]

The picnic cut is the lower part of the shoulder, while the Boston butt is the upper part. The meats are similar in texture, but the picnic cut has a taste closer to that of ham. If you have a copy of S&S they have a recipe for a rub, or you can treat it as you would when preparing a butt.

Definitely trim the fat down to about 1/4", or more, because the picnic cut has more fat intersperse in the muscle tissue, then the butt. Smoke it the same way you would a butt. Hickory is fine, but I did mine with apple and it came out fine. You will notice that this cut will shrink a lot more, and it has more bone then the butt cut.

MallardWacker · April 28, 2005, 02:34:10 PM

I was watching the Food Network and they were at some humugus Q contest. Many of the groups were doing picnics, they put the whole unit in there with the skin down. I was surprised that they did not trim the skin. I have done only one full picnic, with skin on, and it came out really good. The meat is a little different in some of the other area of the leg, but it was good. Man the dog loved the skin. Save that bone and put it in a pan of Pintos...YOWZA...a little sweet corn bread. Now Weed be Talk'n.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · April 29, 2005, 12:54:18 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Now Weed be Talk'n.<hr height="1" noshade id="quote"></blockquote id="quote">[:0][:0][:0]

Sounded perfectly sensible to me![:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

MWS · April 29, 2005, 04:20:15 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 you can treat it as you would when preparing a butt.

<hr height="1" noshade id="quote"></blockquote id="quote">

Do I pull the meat like I would the shoulder butt, or is this a slice like ham thing.

Mike - Harrison Hot Springs B.C.
- Find true happiness, capture it and eat it -

Chez Bubba · April 29, 2005, 04:45:20 AM

Slice the skin off, then shred like a normal butt. The skin keeps the moisture in, but also inhibits the spice from penetrating. Toss with S&S vinegar sauce. Take it to 195F, it'll be happy.[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Habanero Smoker · April 29, 2005, 11:13:39 AM

I don't know if your cut had been trimmed some what by a butcher, but the cut I had the skin and hard fat was covering three quarters of the surface. If you leave the skin and fat on (which I do not suggest), it is not edible and you are going to throw it out, or feed it to your pets. The problem with that is that you are also throwing away a lot of the bark, that has the strongest flavor of smoke and seasonings. That particular cut has more fat intersperse in the muscle tissue, then the butt cut, so it will be hard to dry that meat out.

If you smoke with the skin on, try to salvage as much bark as possible and mix it in with the pulled meat.

PAsmoker · April 29, 2005, 01:55:39 PM

I usually only do picnics. Leave the skin on. When the picnic is done properly (meaing getting to 195-200*), the skin will just peel away, leaving no fat behind & leaving very moist & juicy meat. I agree that you'll lose some bark & the spice might not penetrate on that side, but if you're worried about spicing, just throw a "bam" into the meat whilst you're shredding away.

MWS · May 02, 2005, 03:33:03 AM

Here it is Sunday @ 7:30 p.m. and i just yanked my picnic from the smoker. I started it at 9:30 A.M and the internal temp has just reached 185F. This picnic will be my lunch meat for next week and beyond and my question is....if anyone is out there on a sunday eve....how long should I FTC. I am figuring 1-2 hours, but I wonder if leaving it till morning (10 hrs) would be stupid. Man that sucker looks and smells great. Last night I did a dry rub from S&S. Cheers.

Mike - Harrison Hot Springs B.C.
- Find true happiness, capture it and eat it -

MallardWacker · May 02, 2005, 02:33:30 PM

Mike,

FTC around 2hrs is fine. There is no hard fast rule to it.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

humpa · May 03, 2005, 01:46:16 PM

MWS....Boston Butts have a much smaller bone in it than the picnics, hence more meat to eat! As far as taste, I like both. Experiment with different rubs, temps, ect and write everything down for future use. I pull mine at 190 deg and FTC. I think that is borderline of slicing or pulling. Next day I pull some off, mix it with BBQ sauce on a plate, Nuke it for 45 sec and right onto a fresh roll. Yummy!!!

Ernie....Weymouth, MA