I need a little help with my first picnic's, please.

Discussion in 'Pork' started by forktender, Aug 5, 2009.

  1. forktender

    forktender Meat Mopper

    I am doing two picnic's later this week for the first time.
    I have done many Boston butt's they all turnned out great.
    I have tried fat cap up and fat cap down and can't really say I have a favorite way.
    Ok so the picnic's that I bought still have the hairless skin over the fat cap.
    should I remove the skin or just smoke them as is ?

    Thank you for your help !
    Dan
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I've only smoked 1 picnic and I removed the skin for better smoke penetration and formation of the bark. I trimmed most of the fat, but left enough to let it self baste. Also, I saved the skin, bagged it up and tossed in the freezer so I can make fried pork skins.

    Smoke @ 225-240*...I put mine into a steam pan and foil tent after hitting 170* or so, then took it to 205*. It fell apart quite nicely and I was able to pull the entire thing...no chopping needed.

    Taste was comparable to a fairly nice store bought ham, in case you're wondering.

    Hmm...I still haven't done the fried skins yet! Thanks for reminding me in the round-about way! [​IMG]

    Good luck! I be watching for your progress.

    Eric
     
  3. forktender

    forktender Meat Mopper

    Thanks Eric, That's pretty much what I was thinking of doing.
    I just wanted to make sure before I made a big mistake.

    I will take pictures for sure.[​IMG]
    Thank you.
    Dan
     
  4. rivet

    rivet Master of the Pit OTBS Member

    You got good infor there^^^^

    Definitely trim off the skin, and keep the pieces as big as you can for now~ you can trim them later.

    Keep about 1/4 inch fat on theat puppy and you are good to go! Smoke on for a great barbecue.

    ZIploc the skin in a bag and as Eric said make some awesome pork rinds or as I've been planning on doing until I get my next picnic, smoke them for a while before either making rinds, or slicing a few pieces up for some flavor in "from-scratch" black eyed peas. If you like collard greens, they'd be right tasty there too.

    Good smokes to you and don't forget the Q-View! [​IMG]
     
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    BINGO ~ this is the way to do it ~
     

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