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Picnic Slicer w/ Q-View

post #1 of 9
Thread Starter 

Wife wanted a picnic done slicer style, not pulled, for 4th of July.  Who am I to say no?


One thing I find interesting is that after a 48 hour brine, then a 24 hour rub, the heat from the hot smoked paprika permeated down into the meat a lot.  I love heat, so I am pleasantly surprised by this.  Do you suppose it is because the salt in the brine was still working and drawing the rub down into the meat?


I found a nice 9.2 LB picnic, skinned it,


07-04-11 004.jpg


made a brine of Kosher salt, apple juice, ground cloves and ground bay leaves. I flipped it a lot because it wasn't fully covered.


07-04-11 006.jpg


2 days in the brine, took it out, dried it,


07-04-11 007.jpg


Mustard and rubbed it.


Rub Ingredients:      


½ Cup Dark Brown Sugar

¼ Cup Smoked Sweet Paprika

¼ Cup Smoked Hot Paprika

2½ TBS Course Black Pepper

2 TBS Kosher Salt

1½ TBS Garlic Powder           

1½ TBS Onion Powder

1 ½ tsp Chili Powder

½ tsp cinnamon (true Ceylon cinnamon.  very strong)        

½ tsp nutmeg



07-04-11 009.jpg


then after another 24 hours in the fridge, it was happy.


07-04-11 013.jpg


Masterbuilt 30", hickory chunks, 240 degrees.  After 5 or 6 hours:


07-04-11 026.jpg


At around 9 hours the digital read 161, and the dial thermo read 157.  I pulled it and covered it to rest for an hour, or until I had enough rum.  I can't remember which.  I took the thermometers out because anything between 155 and 165 for pork is fine with me if it's not being pulled.  I ain't scared of pink in my pork!


07-04-11 027.jpg


Sorry about the white-out in the money shot.  Flash was set on auto, and this was the best of the 4 pics I took.  It is pink around the bone, but I'd rather have that than a dried out roast.


07-04-11 033.jpg


Nice juicy slices.


07-04-11 032.jpg


Slaw, tater salad, corn, pan drippings, and finishing sauce, and it was money!


07-04-11 036.jpg

post #2 of 9

Great to see a sliced one here and there. Great job! drool.gif

post #3 of 9

Looks really good! Never sliced one myself, guess I'll have to give it a try.

post #4 of 9
Thread Starter 

Thanks guys.  Last nights left overs were still really good.  I cut 4 nice thick slices out of the center and just barely warmed them in the nuke box.  Just as moist as the first night.


Yesterdays lunch was a sammie on white bread with lots of smaller slices off the bone, finishing sauce, and a mound of slaw.  Today is in a tub:  Layer of tater salad, layer of slaw, and handful of chunked shank pieces and bark topped with finishing sauce.


It's down to taco meat for tonight. Not a scrap goin' to waste.  I will definitely repeat this one.  Maybe try more brown sugar in the rub.  I have to be careful being diabetic.  I'll prolly do apple wood instead of hickory too.

post #5 of 9

thumbs.gifit looks great thanks for the Qview

post #6 of 9

Looks-Great.gif great post thanks for sharing!

post #7 of 9


post #8 of 9

I don't see much sliced on here.  That is a shame cause I like it that way as well as pulled.  I guess it is the southern tradition thing.  Yours looks great, and those ears are the perfect company for the piggy.


Good luck and good smoking.

post #9 of 9

Great color and it looks very juicydrool.gif


I like to slice my boneless butts also,


    Thanks for the Qview

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