Some of the old and something new

vetmp

Smoke Blower

Original poster

Dec 20, 2012

93

11

Newburgh (Town), New York

• Feb 10, 2013

• #1

Hey all,

I've decided now that our snowstorm here on the east coast is over and I have dug out my smoker that, it's time to get back in the swing of things. So, tonight, through the overnight, I am going to smoke an old classic Pork Picnic Shoulder and something that I have never thought of doing until I saw it at the store. I am also going to take a chunk of salt pork and season it up and throw it in the smoker too, just to see how it comes out and to say I've done it. Now, keep in mind, I would much rather have a Pork Belly to smoke but I can't seem to find any reliable butchers in my area that are going to have what I am looking for. So, I'll take 1 chun of salt pork and if it comes out well, then I will buy more next time and do a whole lot of it. I'll post on this thread later with pictures as the smoke progresses and see what ya'll think.

Happy Smokin'!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 10, 2013

• #2

Lookin' forward to it!

Bill

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Feb 10, 2013

• #3

as i read this i can smell the chicken we put in the oven wafting up the stairs. .....too much snow for me out there. but i will enjoy your smoking experience !         have at it , brother!

 

vetmp

Smoke Blower

Original poster

Thread starter

Dec 20, 2012

93

11

Newburgh (Town), New York

• Feb 11, 2013

• #4

So I went ahead and smoked the pork picnic and the salt pork. I think I forgot to soak the salt pork to take out some of the saltiness cuz man!!! Was it salty when I bit into it....I know it's supposed to be salty but I could feel the salt coursng through my veins...

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• vetmp
• Feb 11, 2013

I cut the skin off of the Pork picnic but left everything on the salt pork and just put a good solid coat of a general purpose dry rub on all sides.....

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• vetmp
• Feb 11, 2013

I let the salt pork cook for about 3 hours with the pork picnic at about 270 degrees until the IT was about 175-180...gotta make sure it's cooked all the way through.....

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• vetmp
• Feb 11, 2013

Pork picnic a couple of hours into the smoke. Used cherry chips just to try something new. I've never used cherry with pork before....

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• vetmp
• Feb 11, 2013

The finished picnic. I foiled it at an IT of 150 degrees and then put it back on the fire for a total of about 5 more hours. I haven't chopped it yet (at the time of this posting but I will) and am leaving it foiled covered in a towel for about an hour or so while everything reconstitutes and gets those juices back into it.

Felt good to get back to smoking before the next snow is supposed to get here on Wednesday night...(It's Monday now.)

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Feb 11, 2013

• #5

Looks good! 

  What did you take the final IT to?  Don't forget to post more pics once you tear into it!

 

vetmp

Smoke Blower

Original poster

Thread starter

Dec 20, 2012

93

11

Newburgh (Town), New York

• Feb 11, 2013

• #6

Took the final IT to a little above 190 to make sure that is was tender enough to get a good chop but not enough to do a pull. I'll take a couple of shots of it as I am chopping.

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

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Middle of Nowhere, South Central PA

• Feb 11, 2013

• #7

Looking forward to it 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 11, 2013

• #8

I have been finding really good prices on picnics lately.  Haven't tried one yet.  Yours looks really good.  Would to see some pictures of it when you tear into it too.

Kat

 

vetmp

Smoke Blower

Original poster

Thread starter

Dec 20, 2012

93

11

Newburgh (Town), New York

• Feb 11, 2013

• #9

So here we go, the pork picnic has cooled and went to the chopping board with the help of my trusty new meat cleaver. Drove the wife nuts (and the animals) with all the noise but I had fun....

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• vetmp
• Feb 11, 2013

Midway through the chop.....

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• vetmp
• Feb 11, 2013

The finished chopped bowl of sweet smokey pork goodness. I'll be making a from scratch KC Style BBQ sauce tomorrow to add. I'd do it tonight but it is about midnight and time for me to call it a night.....

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Feb 11, 2013

• #10

Looks good man - you did a fine job 

 

nwohiosmoke

Smoke Blower

Feb 5, 2013

78

13

Northwest Ohio

• Feb 12, 2013

• #11

Smoking B said:

Looks good man - you did a fine job 

Click to expand...

Looks awesome man! I too, have a pork picnic waiting in my fridge to smoke... been soo windy and rainy here lately!!! I also admire your cleaver...

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Feb 12, 2013

• #12

Picnic Looks GREAT!!!!

 

vetmp

Smoke Blower

Original poster

Thread starter

Dec 20, 2012

93

11

Newburgh (Town), New York

• Feb 12, 2013

• #13

Thanks all. And just as an FYI, I got the cleaver off of Amazon.com was really inexpensive. I think I spent $15 or just under on it with shipping....Full tang constructed....

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 12, 2013

• #14

Great job Vet!

Bill

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Feb 12, 2013

• #15

Very nice...

 

driedstick

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Nov 3, 2011

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N. Central Idaho

• Feb 12, 2013

• #16

Looks great from here

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 12, 2013

• #17

Cleaver is a great stress reducer!  Just sayin'