12 Pound Picnic advice?

motochief

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Original poster

Dec 15, 2012

50

11

Guantanamo Bay, Cuba

• May 18, 2013

• #1

Ok, so I have done a couple pulled pork smokes and feel I have it down pretty good. Last 7 pound Butt came out awesome. But this one will be the largest single piece of meat for me yet. Any tips or suggestions for a 12 pound Picnic  or do I treat it the same as the smaller ones? 

 

Last edited: May 18, 2013

seenred

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Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• May 18, 2013

• #2

Hi MotoChief!

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

Gook luck!  Be sure to show and tell us how it turns out!

Red

 

Last edited: May 18, 2013

michief

Smoke Blower

Jan 29, 2013

119

14

Austin. Tx

• May 18, 2013

• #3

My advise is to provide an address and good directions to your house so we can do a personal inspection :)

 

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motochief

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Dec 15, 2012

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Guantanamo Bay, Cuba

• May 18, 2013

• #4

I think you might have a pretty tough time getting where I am. 

 

motochief

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Original poster

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Dec 15, 2012

50

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Guantanamo Bay, Cuba

• May 18, 2013

• #5

SeenRed said:

Hi MotoChief!

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

Gook luck!  Be sure to show and tell us how it turns out!

Red

Click to expand...

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

 

seenred

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Feb 9, 2009

10,016

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N.E. Oklahoma

• May 18, 2013

• #6

MotoChief said:

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

Click to expand...

I like to allow for what ChefJimmyJ calls CYA time, an extra hour or two in case the stall lasts longer than expected.  Its always just a guess, because every cut of pork seems to have a mind of its own.  The average estimates are for 1.5 hours per pound (which would mean 18 hours plus CYA time), to 2 hours per pound (which would mean 24 hours plus CYA time).  The good thing about butts/shoulders is that if they finish early, they will rest nicely wrapped in a towel or blanket in a cooler for several hours before pulling. 

Either way, its gonna be a long night and day!

Red

 

motochief

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Dec 15, 2012

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Guantanamo Bay, Cuba

• May 18, 2013

• #7

Yeah, I am making it for all my work mates. They do not get this kind of thing often so I am going to give them a taste of home so it is worth the time.

 

motochief

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Dec 15, 2012

50

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Guantanamo Bay, Cuba

• May 18, 2013

• #8

Here is the shoulder in question.

87b72860-8d6d-471d-b2fc-7c752d15adfe.jpg

• motochief
• May 18, 2013

09d13689-071b-4aa1-ab20-b0dd2755ddcb.jpg

• motochief
• May 18, 2013