Pork picnic fail....

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wncrick

Fire Starter
Original poster
Aug 3, 2012
34
15
Holden Beach, NC
So i'm dying for some good NC BBQ.  Haven't had any since I moved to this area of the state.  Found a cheap lil cube smoker on craigslist and broke it in yesterday(my first attempt).  Trimmed up a picnic around 8 lbs, brined for around 12 hours, dry rub for around 12 hrs, then smoked it for 8 hours until the internal temp was 175.  I've used the same rub on pork on the gas grill and enjoyed it before.  The final product was edible yes, but not exactly what i was going for.  For lack of a better explanation, it just had way too much of a ham taste.  Maybe I used too many hickory chips?   Too much smoke?  Wrong cut of pork?  I thought I was making pulled pork but ended up with a very strong ham.  I thought I should ask the pros before I screw up another cut of meat.

Thank you

Rick
 
I don't know if this is what you're asking, but pork won't pull terribly well at 175.  Take it to 190-205 IT to pull it.  It basically falls apart on its own if you get it to 200 or above.

As far as the taste, I don't know there.  I've never brined so that could have something to do with it.  It's not the cut.  I've done picnics before and they work great for pulled pork.

Just my $0.02.  I'm no pro, so take it with a grain of salt.  -and brown sugar, garlic salt, cayenne pepper, paprika....
 
I don't know if this is what you're asking, but pork won't pull terribly well at 175.  Take it to 190-205 IT to pull it.  It basically falls apart on its own if you get it to 200 or above.

As far as the taste, I don't know there.  I've never brined so that could have something to do with it.  It's not the cut.  I've done picnics before and they work great for pulled pork.

Just my $0.02.  I'm no pro, so take it with a grain of salt.  -and brown sugar, garlic salt, cayenne pepper, paprika....
i second this
 
need to get it to 200 to pull good.  was it a fresh picnic or a cured picnic?  if it was cured you made a double smoked ham.
 
Thank you for the replies.  Well that rules out the cut of meat as the flavor problem.  Maybe the brine then, I'll skip that next time.  The picnic was raw, uncured.  Guess I should do more homework next time.

Thanks again

Rick
 
I don't know if this is what you're asking, but pork won't pull terribly well at 175.  Take it to 190-205 IT to pull it.  It basically falls apart on its own if you get it to 200 or above.

As far as the taste, I don't know there.  I've never brined so that could have something to do with it.  It's not the cut.  I've done picnics before and they work great for pulled pork.

Just my $0.02.  I'm no pro, so take it with a grain of salt.  -and brown sugar, garlic salt, cayenne pepper, paprika....
I'll third that!

I just recently did two 9# picnics and I trimmed all the rind and fat. Smoked at 230-240 in a wet to dry chamber and took it to 205 IT. It was the juiciest PP I have done yet with an awesome bark. 

I have never brined pork, I really don't see the need since it is so juicy on it's own and I just love the flavor of pork I don't want to cover it up with anything except enhance with a few light spices.
 
I agree with the folks above. ham taste comes from salts used to cure it. Your brine was similar to that process. Pork butts essentially baste themselves. Take it to 200, then pull away! Enjoy!

Sent from my SAMSUNG-SGH-I727 using Tapatalk 2
 
P.S. For some added moisture and flavor, stick a pan below the grate to catch the drippings, and throw in some cider vinegar and seasoning to add all that tangy goodness back in.

Sent from my SAMSUNG-SGH-I727 using Tapatalk 2
 
 Smoked at 230-240 in a wet to dry chamber and took it to 205 IT. It was the juiciest PP I have done yet with an awesome bark. 
I assume when you say "wet to dry chamber" you mean you use a water pan or liquid of some sort? And I also assume that it would somewhat steam the meat and keep it moist? Can you elaborate on it, I have seen it mentioned on several threads but was not sure what exactly it meant and the purpose, and how to do it. Thanks in advance

Also, can spritzing be an alternative?
 
These guys got you covered...Just curious as to what you Brined with since Ham is essentially a Brine Cured back Leg, usually with Cure #1 added, but this still may be responsible for the " Hammy " flavor. Here is a NC style Vinegar based Finishing Sauce that is popular, will work with Jarjarchef's Rub too...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
 
These guys got you covered...Just curious as to what you Brined with since Ham is essentially a Brine Cured back Leg, usually with Cure #1 added, but this still may be responsible for the " Hammy " flavor. Here is a NC style Vinegar based Finishing Sauce that is popular, will work with Jarjarchef's Rub too...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Admittingly, I watched a pulled pork special from one of the tv cooks and gave it a try.  Was a brine mix of simply water, salt, and molasses.  With all the help i've gotten here I know better next time.  Thanks again for all the excellent information guys.

Rick
 
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