12 Pound Picnic advice?

Discussion in 'Pork' started by motochief, 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
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    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!

    Last edited: May 18, 2013
  3. michief

    michief Smoke Blower

    My advise is to provide an address and good directions to your house so we can do a personal inspection :)
    webowabo likes this.
  4. I think you might have a pretty tough time getting where I am. 
  5. 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?
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    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!

  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.
  8. Here is the shoulder in question.


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